Strawberry Fields Salad (Print version)
Sweet strawberries and crisp greens with creamy goat cheese and toasted pecans in honey balsamic dressing.
# What you'll need:
→ Salad Components
01 - 6 cups mixed salad greens (baby spinach, arugula, and romaine)
02 - 1 pint (2 cups) fresh strawberries, hulled and sliced
03 - 1/2 small red onion, thinly sliced
04 - 1/2 cup crumbled goat cheese
05 - 1/3 cup toasted pecans or walnuts, roughly chopped
06 - 1/4 cup fresh basil leaves, torn
→ Balsamic Dressing
07 - 1/4 cup extra virgin olive oil
08 - 2 tablespoons balsamic vinegar
09 - 1 tablespoon honey or pure maple syrup
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper to taste
# Method:
01 - Combine mixed greens, sliced strawberries, red onion, goat cheese, toasted nuts, and torn basil in a large salad bowl.
02 - Whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified and smooth.
03 - Drizzle dressing over salad immediately before serving. Gently toss with tongs to coat all ingredients evenly without crushing delicate greens.
04 - Plate salad immediately while greens remain crisp and vibrant.
# Expert advice:
01 -
- It comes together in literally fifteen minutes but looks like something from a restaurant menu
- The combination of sweet and savory hits every craving at once
02 -
- Dressed salad does not keep well. Store the components separately and dress right before eating.
- If you are making this ahead, put the dressing in the bottom of the serving bowl and layer everything on top. Toss when you are ready to serve.
03 -
- Dry your greens completely after washing. Water on the leaves prevents the dressing from sticking properly.
- If your balsamic is too sharp, add another teaspoon of honey. The dressing should taste slightly sweeter than you think it should.