Spring Mix Salad with Strawberries and Goat Cheese
A simple recipe for a fresh spring salad featuring spring mix greens, ripe strawberries, creamy goat cheese, and a light balsamic vinaigrette.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 4 servings
- Category: Salad
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 cups spring mix greens
- 1 pint fresh strawberries, hulled and sliced
- 4 ounces goat cheese, crumbled
- 1/2 cup candied pecans or walnuts
- 1/4 cup red onion, thinly sliced (optional)
- For the Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions
- Prepare the vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey. Season with salt and pepper. Set aside.
- Wash and dry the spring mix greens thoroughly. Place the greens in a large salad bowl.
- Add the sliced strawberries, crumbled goat cheese, candied pecans, and sliced red onion (if using) to the bowl with the greens.
- Just before serving, drizzle the vinaigrette over the salad ingredients.
- Gently toss the salad until all components are lightly coated with the dressing.
- Serve immediately for the best texture and flavor.
Notes
- Select spring mix greens that look crisp and bright green; avoid any bags with slimy or wilted leaves.
- Choose strawberries that are deep red throughout for maximum sweetness.
- For a substitution, use feta cheese or blue cheese instead of goat cheese.
- You can prepare the vinaigrette up to two days ahead and store it in the refrigerator.
- For added protein, include grilled chicken breast or sliced almonds.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15
- Sodium: 250
- Fat: 28
- Saturated Fat: 8
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 10
- Cholesterol: 25