Description
A fresh and vibrant Easter Salad featuring mixed spring greens, sweet strawberries, toasted slivered almonds, and tangy goat cheese, all tossed in a zesty lemon honey vinaigrette. Perfect for a light, colorful, and festive springtime dish that serves 8.
Ingredients
Salad Ingredients
- 1 cup slivered almonds
- 12 ounces mixed spring greens
- 16 ounces strawberries, washed, hulled, and sliced
- 4 ounces crumbled goat cheese
Lemon Honey Vinaigrette
- 1/2 cup sunflower oil, safflower oil, or extra-virgin olive oil (neutral-flavored)
- 5 tablespoons freshly-squeezed lemon juice
- 2 tablespoons honey
- 1/4 teaspoon sea salt, plus additional to taste
- Freshly ground black pepper, to taste
- 1 teaspoon poppy seeds (optional)
Instructions
- Toast the almonds: Adjust the oven rack to the center position and preheat the oven to 350°F (175°C). Spread the slivered almonds evenly on a sheet pan and bake for 5 to 7 minutes until they become fragrant and lightly browned. Watch carefully to prevent burning. Remove from the oven and set aside to cool.
- Prepare the vinaigrette: Add the sunflower, safflower, or extra-virgin olive oil, freshly squeezed lemon juice, honey, sea salt, black pepper, and optional poppy seeds into a Mason jar. Securely screw on the lid and shake vigorously until all ingredients are thoroughly combined. Alternatively, whisk the ingredients in a medium bowl or blend in a mini food processor or blender for a smooth vinaigrette.
- Assemble the salad: In a large bowl, layer the mixed spring greens, sliced strawberries, toasted slivered almonds, and crumbled goat cheese. Just before serving, pour your desired amount of Lemon Honey Vinaigrette over the salad and gently toss to evenly coat all ingredients with the dressing.
Notes
- Watch almonds closely while toasting as they can burn quickly.
- Use a neutral oil like sunflower or safflower for a milder dressing flavor; extra-virgin olive oil can add a richer taste.
- Adjust the amount of honey in the vinaigrette for desired sweetness.
- Poppy seeds are optional but add a nice texture and visual appeal.
- This salad is best served fresh to keep the greens crisp.
- Leftover dressing can be stored in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Baking
- Cuisine: American