Spring Mix Salad with Strawberries and Goat Cheese
A simple recipe for assembling a fresh spring mix salad featuring strawberries, goat cheese, and a light vinaigrette.
- Prep Time: 15 min
- Cook Time: 5 min
- Total Time: 20 min
- Yield: 4 servings
- Category: Salad
- Method: Assembly
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 cups spring mix greens
- 1 pint fresh strawberries, hulled and sliced
- 4 ounces soft goat cheese, crumbled
- 1/2 cup pecans, toasted
- 1/4 cup red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 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.
- Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Remove from heat and let cool slightly.
- In a large bowl, combine the spring mix greens, sliced strawberries, toasted pecans, and thinly sliced red onion.
- Just before serving, drizzle the vinaigrette over the salad ingredients.
- Gently toss the salad until the greens are lightly coated.
- Sprinkle the crumbled goat cheese over the top of the salad.
- Serve immediately.
Notes
- For the best texture, wash and dry your spring mix thoroughly. Use a salad spinner or pat the greens dry with paper towels to prevent a watery salad.
- If you prefer a sweeter dressing, use a poppy seed dressing instead of the balsamic vinaigrette.
- For added crunch, substitute walnuts for pecans or add sunflower seeds.
- Prepare the dressing up to one day ahead and store it in the refrigerator. Shake well before using.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12
- Sodium: 150
- Fat: 28
- Saturated Fat: 8
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 10
- Cholesterol: 25