Description
This refreshing spring and summer salad combines sweet strawberries, creamy goat cheese, crunchy candied pecans, and a tangy champagne vinaigrette for a vibrant dish that’s easy to make and full of flavor.
Ingredients
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4 cups mixed greens (arugula, spinach, or spring mix)
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1 cup fresh strawberries, sliced
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1/3 cup crumbled goat cheese (or feta)
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1/3 cup candied pecans or toasted almonds
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1/4 red onion, thinly sliced
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Optional: sunflower seeds, grilled chicken or shrimp
Champagne Vinaigrette:
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2 tbsp champagne vinegar
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1 tbsp Dijon mustard
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1 tsp honey or maple syrup
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1/4 tsp salt
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1/4 tsp black pepper
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1/3 cup extra virgin olive oil
Instructions
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Wash and dry all produce. Slice strawberries and onion.
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Toast nuts in a dry pan for 3–4 minutes if desired.
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Whisk all vinaigrette ingredients in a bowl or shake in a jar.
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Arrange greens on a platter, top with strawberries, onions, goat cheese, and nuts.
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Drizzle with vinaigrette right before serving. Toss gently and serve immediately.
Notes
- For extra crunch, sprinkle sunflower seeds or roasted chickpeas.
- Make it a meal by topping with grilled halal chicken or shrimp.
- Keep dressing separate until serving to avoid soggy greens.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (optional for toasting nuts)
- Category: Salad
- Method: No-cook (toasting optional)
- Cuisine: American