Description
A refreshing and vibrant spring salad featuring mixed greens, fresh strawberries, red onion, creamy goat cheese, and crunchy nuts, dressed with a light lemon-Dijon vinaigrette.
Ingredients
- 8 cups mixed spring greens (or baby spinach)
- 1 cup fresh strawberries, hulled and sliced
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped walnuts or pecans (toasted, optional)
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- In a spacious salad bowl, combine your fresh spring greens, the sweet sliced strawberries, and the delicately thin red onion.
- For the vinaigrette, whisk together the olive oil, vibrant lemon juice, sharp Dijon mustard, and a touch of honey or maple syrup in a small bowl. Season this dressing with a pinch of salt and a grind of fresh black pepper.
- Drizzle the prepared dressing over your salad ingredients, tossing gently to ensure everything is lightly coated.
- Finally, scatter the crumbled goat cheese and the crunchy walnuts or pecans over the top of the salad for a perfect finish.
- Serve immediately as a refreshing appetizer or a light main course.
Notes
- Toasting the nuts enhances their flavor; do so in a dry skillet over medium heat for 2-3 minutes.
- For a vegan version, substitute goat cheese with a plant-based alternative and use maple syrup instead of honey.
- This salad is best enjoyed fresh; prepare dressing just before serving to keep greens crisp.