Description
This vibrant Easter Spring Salad with Goat Cheese combines crisp greens, fresh berries, and tangy goat cheese, all tossed in a bright homemade vinaigrette. It’s the perfect refreshing side dish for your holiday table or a light meal.
Ingredients
- 8 cups mixed greens and arugula
- 1 cup fresh strawberries, hulled and sliced
- 1 large orange, segmented
- 4 oz crumbled goat cheese
- ½ cup pecans or walnuts, toasted
- 1 bunch asparagus, woody ends snapped, cut into 1-2 inch pieces (optional, for roasting)
- 4–5 radishes, thinly sliced (optional, for roasting)
- 2 tbsp extra virgin olive oil (for roasting, if using)
- Salt and freshly ground black pepper, to taste
- For the Vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tbsp white wine vinegar or champagne vinegar
- 1 tsp honey (or maple syrup)
- 1 tsp Dijon mustard
- Pinch of salt
- Pinch of freshly ground black pepper
Instructions
- Prep Your Produce: Wash and thoroughly dry mixed greens and arugula. Slice strawberries and segment the orange. Toast pecans/walnuts until fragrant.
- Roast Vegetables (Optional): Preheat oven to 400°F (200°C). Toss asparagus and sliced radishes with 2 tbsp olive oil, salt, and pepper. Roast for 8-12 minutes until tender-crisp. Let cool.
- Make the Dressing: Whisk together ¼ cup olive oil, white wine vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
- Assemble the Salad: In a large bowl, combine greens, strawberries, orange segments, toasted nuts, crumbled goat cheese, and roasted vegetables (if using).
- Dress and Serve: Drizzle with vinaigrette just before serving, tossing gently to coat. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 10 mins (if roasting veggies)