Description
A fresh and vibrant spring salad featuring mixed greens, sweet strawberries, crisp cucumber, tangy red onion, creamy goat cheese, and toasted pecans, all tossed in a flavorful balsamic vinaigrette. Perfect as a light lunch or a refreshing side dish.
Ingredients
Scale
Salad Ingredients
- 4 cups mixed greens (baby spinach or arugula)
- 1 cup fresh strawberries, sliced
- 1 medium cucumber, diced
- ¼ cup red onion, thinly sliced
- ½ cup goat cheese, crumbled
- ¼ cup pecan halves, toasted
Dressing
- ¼ cup balsamic vinaigrette
Instructions
- Prepare the greens: Rinse the mixed greens thoroughly under cold water to remove any dirt or grit, then dry them well using a salad spinner to ensure the salad isn’t watery.
- Crumble goat cheese: Break the goat cheese into small, bite-sized pieces for even distribution throughout the salad.
- Slice strawberries: Hull and slice the fresh strawberries into thin pieces to add sweetness and color.
- Dice cucumber: Cut the cucumber into half-moon shapes for a crunchy texture and fresh flavor.
- Soak red onion: Place the thinly sliced red onion in cold water for about 10 minutes to soften its sharpness and mellow out the flavor.
- Combine ingredients: In a large salad bowl, gently toss together the mixed greens, strawberries, cucumber, red onion, crumbled goat cheese, and toasted pecans.
- Dress the salad: Drizzle the balsamic vinaigrette over the salad just before serving to keep the greens crisp and fresh. Toss lightly to coat all ingredients evenly.
Notes
- Soaking the red onion reduces its pungency and makes it more palatable for raw consumption.
- To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
- For a vegan option, substitute goat cheese with a plant-based cheese alternative.
- Use fresh, ripe strawberries for the best sweetness and flavor.
- This salad can be served as a light meal or paired with grilled chicken or fish for added protein.
