Description
A vibrant spring salad with crisp greens, sweet strawberries, creamy goat cheese, and toasted almonds, dressed with a zesty lemon honey vinaigrette. This festive, no-fuss recipe brings color and freshness to any meal.
Ingredients
1 cup slivered almonds (for roasting and crunch)
12 ounces mixed spring greens (Romaine, arugula, and kale)
16 ounces strawberries (washed, hulled, and sliced into bite-sized pieces)
4 ounces crumbled goat cheese
1/2 cup oil (olive or avocado for the vinaigrette)
5 tablespoons lemon juice (freshly squeezed for maximum flavor)
2 tablespoons pure honey (adjust to taste for sweetness balance)
Sea salt to taste
Black pepper to taste
Instructions
Preheat your oven to 350°F (175°C). On a sheet pan, spread out the slivered almonds in a single layer. Roast for 5 to 7 minutes, stirring occasionally, until they’re golden and fragrant.
In a large bowl, whisk together the olive oil, lemon juice, honey, sea salt, and black pepper to create the vinaigrette.
Toss the mixed spring greens with half the dressing to coat lightly. Fold in the sliced strawberries, crumbled goat cheese, and a handful of the toasted almonds.
Spoon the remaining dressing over the salad and serve immediately, or store in an airtight container for up to 2 days.
Notes
Strawberries can be substituted with peaches, figs, or cherries for seasonal variations.
Add cooked grains (quinoa or farro) for a heartier meal.
For best flavor, roast the almonds just before serving and assemble the salad just prior to serving.
- Prep Time: 15
- Cook Time: 7
- Category: Dinner
- Method: Tossing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 100mg