Spring Greens Strawberries Goat Cheese Salad
Fresh, bright, and delightfully simple, this salad balances peppery baby greens with sweet strawberries and tangy goat cheese for an easy spring lunch or side.
Ingredients
Greens
- 6 cups mixed spring greens (baby spinach, arugula, frisée)
Fruit
- 1 cup fresh strawberries, hulled and sliced
Cheese & Nuts
- 3.5 oz goat cheese, crumbled Crumble with fingers for even pieces.
- 1/4 cup toasted pecans or walnuts, roughly chopped Toast lightly in a dry skillet to enhance aroma.
Aromatics
- 1/4 small red onion, thinly sliced
Dressing
- 3 tbsp extra virgin olive oil
- 1.5 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
Seasoning
- to taste salt
- to taste freshly ground black pepper
Instructions
Preparation
- Hull and slice strawberries; set aside in a small bowl.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified. Set aside.
- Place mixed spring greens, sliced strawberries, and thinly sliced red onion in a large salad bowl.
- Add toasted pecans or walnuts to the bowl.
- Drizzle the prepared vinaigrette over the salad and toss gently until evenly coated.
- Sprinkle crumbled goat cheese over the top and serve immediately to maintain crispness.
Notes
Dress salad just before serving to keep greens from wilting quickly. Leftovers stay fresh when dressed right before serving. For variations, you can add grilled chicken or shrimp for protein, or swap goat cheese for feta or Parmesan.