{"id":550,"date":"2022-04-20T18:05:59","date_gmt":"2022-04-20T18:05:59","guid":{"rendered":"https:\/\/havewinewillpair.com\/staging\/4627\/?post_type=cuisine-recipe&p=550"},"modified":"2026-04-13T17:57:59","modified_gmt":"2026-04-13T17:57:59","slug":"stuffed-strawberry-salad","status":"publish","type":"cuisine-recipe","link":"https:\/\/havewinewillpair.com\/staging\/4627\/recipe\/stuffed-strawberry-salad\/","title":{"rendered":"Stuffed Strawberry Salad"},"content":{"rendered":"
\"Stuffed<\/figure>\n\n\n

A classic strawberry salad condensed into one lush stuffed strawberry. Large balsamic-marinated strawberries filled with a blue cheese blend, crisp baby spinach and topped with toasted walnuts. Balsamic enhances the stuffed strawberry while blue cheese adds depth to create a balanced bite with a Pinot Noir. <\/p>\n\n\nJump to Recipe<\/a>\n\n\n

A Berry Good Idea<\/h2>\n\n\n\n

This idea sprang from seeing so many dessert focused stuffed strawberries, and I thought why couldn’t we make it savory instead? I have always been fond of strawberry spinach salads – or incorporating fruit into leaf salads in general. A few items bring a spectrum of flavors together. <\/p>\n\n\n\n

Wine Pairing<\/h2>\n\n\n\n
Original Pairing: Duck Pond Pinot Noir<\/a><\/span>

General Pairing: Pinot Noir, Chianti, or light bodied wines

Full Party Menu<\/a><\/span><\/pre>\n\n\n\n
Special Ingredients<\/h2>\n\n\n\n
Cream Cheese<\/strong>
I like to use whipped cream cheese as it is one less step I have to do. The consistency is easy to mix and pipe. <\/p>\n\n\n\n
Blue Cheese<\/strong>
You are only using a bit, so  be careful on the strength, as this can easily become overwhelming. You want just enough flavor to tell it’s there, but that you can taste the strawberry as well. <\/p>\n\n\n\n
Balsamic Vinegar<\/strong>
Go ahead and splurge on this one, as it is an upfront element to the dish. I use a sweeter, thicker balsamic to marinade. In fact, I finish it off with a glaze as it sets better and is less runny for plating.  You can you either for either step really. It should taste good on its own.<\/p>\n\n\n\n
Equipment <\/h2>\n\n\n\n
Paring knives<\/strong>
Small flexible pairing knives <\/a>for precision when carving out the centers. For stuffed strawberries, you will need to carefully carve (no hullers).<\/p>\n\n\n\n
Pastry Bag or Plastic Food Storage Bag<\/strong>
Use a bag for filling (rather than spooning) it in. A pastry bag where you can change out tips works well if it clogs. But I often use plastic bags as I won’t get upset if I have to snip more off if they clog or move to a new one quickly. <\/p>\n\n\n\n
Planning the Dish<\/h2>\n\n\n\n
Fresh fruit once prepped can start to degrade quickly. You can make the filling eariler, and stir or warm up a bit for piping. Give yourself time to clean and prep the strawberries. Cut off the point to make a flat end, make sure it stands well balanced prior to filling.  If you do make them several hours in advance of serving, keep them refrigerated.<\/p>\n\n\n\n
Timing<\/h2>\n\n\n\n
\n
Days + ahead<\/span>:<\/strong> Prep nuts (toasting, chopping) if not already prep.<\/p>\n\n\n\n
Day before<\/span>:<\/strong> Create filling, it is quick. Can also be made during marinade time.<\/p>\n\n\n\n
Early day of<\/strong><\/span>: Clean and prep strawberries.<\/p>\n\n\n\n
2+ hours serve<\/strong><\/span>: Marinade strawberries up to one hour<\/p>\n\n\n\n
1+ hour serve<\/strong><\/span>: Stuff, pipe filling and garnish strawberies. If yoiu are more than 20 min to serve, keep refrigerated.<\/p>\n<\/div><\/div>\n\n\n\n
Plating Tips<\/h2>\n\n\n\n
The bold red and green colors look great on a tray. If you prepped well, these should be able to stand upright on a tray. If you are moving them from a prep area to a tray, you may want to use tongs. <\/p>\n\n\n\n
For an individual stuffed strawberry, a balsamic glaze can be used to decorate the plate (dots, squiggles, spirals). Squeeze bottles with small tips provide  precision dispensing. <\/p>\n\n\n\n
(see Wares <\/em>section for plating supplies & ideas)<\/a><\/p>\n\n\n\n
Pairing Alterations<\/h2>\n\n\n\n
Cheese Filling
<\/strong>T he base of the filling can be any soft, spreadable cheeses.  If you are going to use one with a stronger flavor, such as goat cheese, I would nix the blue cheese. Perhaps add in some herb flavors instead (or buy the pre-flavored spreads).<\/p>\n\n\n\n
Shades of Blue<\/strong>
You can certainly dial up or down the blue cheese element in this dish. My word of warning is not to overpower the strawberry or the wine. <\/p>\n\n\n\n
Nut Options
<\/strong>Toasted walnuts add depth and a nice crunch to the dish. Other nuts to complement could be pecans, almonds, or hazelnuts. Toast to bring out the flavor, but I’m not keen on them being candied. But you could give it a try and see. That’s part of the fun. <\/p>\n\n\n\n
You could also nix the nuts. To add crunch, you could try some fried wonton strips (those other things you can add to salads for crunch). A crouton would just look silly. <\/p>\n\n\n\n
Recipe<\/h2>\n\n\n
<\/div>
\n    
\"Stuffed<\/div>\n<\/div>\n
Stuffed Strawberry Salad<\/h2>\n
<\/div>\n\n
<\/div>\n
A classic strawberry salad condensed into one lush bite. Large balsamic-marinated strawberries filled with a blue cheese blend, crisp baby spinach and topped with toasted walnuts. A quick, yet elegant appetizer.<\/span><\/div>\n
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Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>28 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients
<\/div>  <\/h3>
  • 30<\/span> Large Strawberries<\/span><\/li>
  • 1\/4<\/span> cup<\/span> balsamic vinegar or glaze<\/span><\/li>
  • 8<\/span> oz<\/span> whipped cream cheese<\/span> can use standard and whisk it in a stand mixer to get lighter  texture<\/span><\/li>
  • 4<\/span> oz<\/span> blue cheese<\/span><\/li>
  • 1\/2<\/span> cup<\/span> toasted walnut bits<\/span><\/li>
  • 30<\/span> leaves<\/span> baby spinach, fresh<\/span><\/li><\/ul><\/div><\/div>\n
    Instructions
    <\/div> <\/h3>
    • Prep strawberries and spinach.  Gently wash strawberries and review for quality. You want ripe but firm strawberries that will be able to stand up once properly prepped.\u00a0Make sure spinach is also washed and dry, try not to bruise it.<\/span><\/div><\/li>
    • With a pairing knife, cut off top of strawberry just below the stem. Then carefully carve out the center part of stem, hulling it out and making room for the filling. Do not cut through the body of the strawberry. If you poke through a bit, that should be fine as the filling isn\u2019t runny. It just needs to stay together.<\/span><\/div><\/li>
    • Carefully slice off the bottom tip of the strawberry to create a flat surface. Check to see if the strawberry can now stand up on a plate by itself. Adjust the cut if off balance.<\/span><\/div><\/li>
    • Place prepped strawberries in a bowl and drizzle about half the balsamic vinegar over. Gently toss (I use my hands, so they do not get bruised) and drizzle more vinegar over, reserving a couple tablespoons for plating if desired. Place in refrigerator. While the strawberries marinade, begin making the filling.<\/span><\/div><\/li>
    • Place the whipped cream cheese in a medium bowl. If using plain cream cheese, you will need to whip it up to make it light and fluffy first.<\/span><\/div><\/li>
    • Mash up the blue cheese into small bits and add the cream cheese. Mix well so that the blue cheese breaks down into very small bits. You don\u2019t want them to get stuck while piping.<\/span><\/div><\/li>
    • Place mixture into a piping bag\u00a0 (or plastic food bag where you can cut off the tip easily.)<\/span><\/div><\/li>
    • Take strawberries out of fridge, and place them standing upright on a tray. Pipe in cheese mixture halfway up.<\/span><\/div><\/li>
    • Place a spinach leaf down into the strawberry. You want part in and part sticking out. I like to have them against the side for ease.\u00a0 <\/span><\/div><\/li>
    • Then fill in more cheese mixture to top of strawberry mounding it up a bit.<\/span><\/div><\/li>
    • Place walnut bits over top. If you have extra blue cheese, a bit of extra crumble here looks nice as well.<\/span><\/div><\/li>
    • Sparingly drizzle a few drips of balsamic vinegar over top.  <\/span><\/div><\/li><\/ul><\/div><\/div>\n\n
      Notes
      <\/div><\/h3>
      Strawberry size:\u00a0 It\u2019s not always easy to find large strawberries. Medium size ones will work, it just may be a bit trickier to place spinach leaves in. Cut them in long half moons if you need to size them down.<\/span><\/div><\/div>\n\n
      <\/div>\n
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      <\/div><\/div>\n
      Keyword <\/span>Gluten-free, goat cheese, salad, strawberry<\/span><\/div><\/div>\n
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