Grilled Pork Salad with Strawberries: A Fresh Take on Summer Salads
Spice-rubbed tenderloin meets juicy fruit and tangy cheese for a vibrant seasonal dish.
Grilled Pork Salad with Strawberries: The Perfect Summer Salad
If you’re seeking a dinner that balances sweet, savory, and tangy flavors—and looks as beautiful as it tastes—this Grilled Pork Salad with Strawberries is your answer. Inspired by the classic from The Pioneer Woman, this dish features smoky coriander-and-ginger coated pork, juicy strawberries, creamy goat cheese, and crisp greens, all finished with a vibrant balsamic dressing.
Why You’ll Love This Salad
- Flavorful – The pork’s spice rub combines with sweet strawberries for a truly unique taste.
- Fresh – Uses seasonal produce and bright greens for a healthy meal.
- Quick to Prepare – Ready in about 30 minutes, making it great for busy nights or impressive weekend meals.
- Versatile – Easily adaptable with different cheeses, nuts, and greens.
What Makes This Salad Special?
Unlike many salads that focus solely on raw vegetables, this dish highlights tender grilled pork loin paired with the sweet pop of fresh strawberries and the luxurious tang of goat cheese. The contrast in textures and flavors ensures every bite is interesting. A final drizzle of balsamic vinaigrette ties the components together, creating a dynamic plate that’s as hearty as it is refreshing.
Ingredients for Grilled Pork Salad with Strawberries
| Category | Ingredients |
|---|---|
| Pork and Rub | Pork tenderloin, olive oil, coriander, ground ginger, light brown sugar, salt, pepper |
| Salad | Mixed salad greens (like arugula, baby spinach, or spring mix), fresh strawberries (hulled and sliced), crumbled goat cheese, salted roasted almonds (chopped), fresh mint (optional for garnish) |
| Dressing | Balsamic vinegar, olive oil, Dijon mustard, honey, salt, pepper |
Tip: For extra depth, try toasted pecans or walnuts instead of almonds. Feta cheese also works as a creamy, tangy substitute for goat cheese.
How to Make Grilled Pork Salad with Strawberries
- Mix the Spice Rub: In a small bowl, combine coriander, ginger, brown sugar, salt, and pepper. Pat the pork dry and gently rub the spice mixture all over the tenderloin. This ensures a flavorful char once grilled.
- Grill the Pork: Preheat your grill to medium-high. Brush the pork with olive oil, then grill for about 12–15 minutes, turning occasionally, until the internal temperature reaches 145°F. Remove and let the pork rest for at least 5 minutes to preserve juiciness.
- Prepare the Salad: While the pork rests, arrange the salad greens on a platter or a large bowl. Top with sliced strawberries, crumbled goat cheese, and chopped almonds.
- Make the Balsamic Dressing: In a jar or bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper. Taste and adjust seasoning as needed.
- Slice and Assemble: Thinly slice the rested pork and layer it over the salad. Drizzle with the vinaigrette and garnish with fresh mint if desired.
- Serve: Enjoy immediately as a main dish, perfect for lunch or dinner.
Nutritional Benefits
- Protein: Lean pork tenderloin supplies high-quality protein and essential nutrients.
- Vitamins: Strawberries are rich in vitamin C and antioxidants.
- Healthy Fats: Olive oil and almonds add heart-healthy fats and crunch.
- Fiber: Mixed greens provide fiber, helping you feel full and satisfied.
Tips for Best Results
- Don’t Overcook the Pork: Remove from the grill when the internal temperature just reaches 145°F; carryover cooking will take it up a few more degrees.
- Let the Pork Rest: Always allow meat to rest after grilling. This helps keep it juicy and tender.
- Choose Ripe Strawberries: The fresher and sweeter the berries, the better the salad.
- Toss Gently: To avoid bruising the greens and berries, toss the salad lightly with the dressing just before serving.
Ingredient Variations and Substitutions
- Pork Options: Boneless pork chops can be used if tenderloin isn’t available. Simply adjust the grilling time as needed.
- Cheese: Substitute crumbled feta or blue cheese for a different flavor profile.
- Nuts: Toasted walnuts or pecans offer a great alternative crunch in place of almonds.
- Dressings: Try a honey mustard vinaigrette or raspberry vinaigrette for a twist.
- Vegetarian: For a meatless version, grilled halloumi cheese makes a savory stand-in for pork.
What others are reading
Serving Ideas
- Weeknight Dinner: Serve as a stand-alone main dish with warm bread.
- Light Lunch: Portion onto individual plates for a nourishing midday meal.
- Part of a Menu: Pair with a chilled soup or a fruity iced tea for a complete summer meal.
- Picnic: Pack components separately and assemble just before eating.
- Guests & Entertaining: Present the salad on a large platter for a crowd-pleasing centerpiece.
Expert Tips for Grilling Pork
Getting perfect results from grilled pork comes down to a few tried-and-true tips:
- Even Thickness: Pound the pork (if using loin or chops) to even thickness to ensure uniform cooking.
- Oil the Grill Grates: To prevent sticking, brush the grates with oil just before placing the pork.
- Use a Meat Thermometer: Pork is best when juicy, not dry. A thermometer removes the guesswork.
- Resting Time: A five-minute rest allows juices to redistribute within the meat.
Frequently Asked Questions (FAQs)
Can I prepare the pork in advance?
Yes. Cook the pork tenderloin up to a day ahead, then slice just before assembling the salad. Gently reheat if desired, or serve at room temperature for convenience.
What greens work best for this salad?
A mix of arugula and baby spinach is ideal for flavor and nutrition, but any grocery store spring mix suffices. Even chopped romaine or kale can work for a heartier base.
How do I make this nut-free?
Simply omit the almonds or substitute with roasted sunflower or pumpkin seeds for crunch without nuts.
Can I use other fruits besides strawberries?
Absolutely. Try blueberries, blackberries, or thinly sliced peaches or apples for a seasonal twist.
Is this salad gluten-free?
Yes, all the main ingredients are naturally gluten-free. Double-check any cheese or spice blends to be certain they are gluten-free if needed.
Make-Ahead and Storage Tips
- Pork: Grilled pork can be stored well covered in the refrigerator for up to 2 days.
- Salad Greens: Wash and spin dry in advance; store in a sealed container lined with a paper towel.
- Balsamic Vinaigrette: Can be made up to a week ahead—keep in a sealed jar and shake before serving.
- Assembly: Wait to slice the strawberries and toss the salad until just before serving for maximum freshness.
Pairings and Menu Suggestions
This salad is impressive on its own, but shines even brighter with simple, thoughtful pairings:
- Beverage: A crisp rosé, Sauvignon Blanc, or sparkling water with lemon complements the flavors.
- Side Dish: Serve with toasted baguette slices, grilled corn, or a chilled summer soup.
- Dessert: For a finishing touch, try fresh berry sorbet or lemon tartlets.
Seasonal Variations
- Spring: Add shaved asparagus or radish for more crunch.
- Summer: Incorporate ripe peaches or nectarines along with strawberries.
- Autumn: Swap strawberries for sliced apples and use toasted pecans.
- Winter: Roast the pork inside and serve with dried cherries plus hearty baby kale.
Recipe Recap: Grilled Pork Salad with Strawberries
- Prep Time: 10–15 minutes
- Cook Time: 15–20 minutes
- Total Time: About 30 minutes
- Yields: 4 servings
Easy Balsamic Vinaigrette (Recipe)
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Whisk together all ingredients in a bowl or shake in a jar. Adjust seasoning to taste.
Final Thoughts
Grilled pork salad with strawberries is a celebration of fresh, wholesome ingredients and dynamic flavors. Whether you’re serving it as a weeknight dinner, summer party centerpiece, or special lunch, it delivers delicious nutrition with minimal effort. Embrace seasonal produce and don’t be afraid to make it your own—it’s the kind of recipe that rewards creativity and simplicity, all in one bowl.
FAQs
Q: How can I add more protein?
A: Double the pork quantity or add a handful of cooked white beans or quinoa to the greens for extra protein.
Q: Can I grill the pork indoors?
A: Yes. Use a grill pan on the stovetop or broil in the oven if a grill is unavailable.
Q: How do I store leftovers?
A: Keep all salad components separate and assemble just before eating. Sliced pork can be refrigerated for two days; salad is best fresh.
Q: What wine pairs best with this salad?
A: A fruity, dry rosé or a lightly chilled Pinot Noir complements both the pork and the sweet strawberries.
Q: Can I use a different sweetener in the dressing?
A: Yes, try agave or maple syrup for a twist on the traditional balsamic vinaigrette.
References
- https://www.eatyourbooks.com/library/recipes/2942235/grilled-pork-salad-with-strawberries
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g39398803/pork-chop-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g60374375/healthy-salad-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g39957712/best-strawberry-recipes/
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