Easter Salad with Strawberries, Toasted Almonds, and Goat Cheese Recipe
Introduction
This Easter Salad is a bright and refreshing mix that combines fresh spring greens with sweet strawberries and tangy goat cheese. The toasted almonds add a satisfying crunch, all brought together by a zesty lemon honey vinaigrette. It’s a perfect light dish to celebrate the season.
Ingredients
- 1 cup slivered almonds
- 12 ounces mixed spring greens
- 16 ounces strawberries, washed, hulled, and sliced
- 4 ounces crumbled goat cheese
- 1/2 cup sunflower, safflower, 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
- Step 1: Adjust the oven rack to the center position and preheat to 350°F (175°C). Spread the slivered almonds evenly on a baking sheet and bake for 5 to 7 minutes, or until fragrant and lightly browned. Watch closely to prevent burning. Remove from oven and let cool.
- Step 2: Prepare the vinaigrette by combining the oil, lemon juice, honey, sea salt, black pepper, and poppy seeds (if using) in a Mason jar. Secure the lid tightly and shake vigorously until well combined. Alternatively, whisk together in a bowl or pulse in a blender.
- Step 3: In a large bowl, layer the mixed greens, sliced strawberries, toasted almonds, and crumbled goat cheese. Just before serving, drizzle with your desired amount of vinaigrette and toss gently to coat all ingredients evenly.
Tips & Variations
- For added texture, try swapping slivered almonds with toasted pecans or walnuts.
- Use local honey for a richer flavor in the vinaigrette.
- If you prefer a creamier dressing, mix a little Greek yogurt into the vinaigrette.
- Add sliced avocado or cucumber for more variety and freshness.
Storage
Store leftover salad components separately in airtight containers. Keep greens and strawberries refrigerated and add dressing only before serving to prevent wilting. Vinaigrette can be stored in the refrigerator for up to one week. Toss the salad just before eating for best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad ahead of time?
You can toast the almonds and make the vinaigrette a day ahead. However, it’s best to assemble and dress the salad just before serving to keep the greens crisp.
Can I use frozen strawberries?
Fresh strawberries are recommended for the best texture and flavor. Frozen strawberries tend to become mushy when thawed and may water down the salad.
PrintEaster Salad with Strawberries, Toasted Almonds, and Goat Cheese Recipe
Easter Salad is a fresh, vibrant spring salad featuring mixed greens, sweet strawberries, toasted slivered almonds, and tangy crumbled goat cheese, all brought together with a zesty lemon honey vinaigrette. This light and flavorful salad is perfect for a festive gathering or a healthy side dish.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 1 cup slivered almonds
- 12 ounces mixed spring greens
- 16 ounces strawberries, washed, hulled, and sliced
- 4 ounces crumbled goat cheese
Vinaigrette
- 1/2 cup sunflower, safflower, 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 oven to 350°F. Spread the slivered almonds evenly on a sheet pan. Bake for 5 to 7 minutes until they become fragrant and lightly browned, being careful to prevent burning. Remove from the oven and let cool.
- Prepare the vinaigrette: Combine the neutral-flavored oil, freshly squeezed lemon juice, honey, sea salt, and black pepper in a Mason jar. Secure the lid tightly and shake vigorously until well emulsified. Alternatively, whisk the ingredients together in a bowl or pulse briefly in a blender or mini food processor. Stir in poppy seeds if using.
- 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 toss gently until everything is evenly coated.
Notes
- Use a neutral-flavored oil like sunflower or safflower for a light vinaigrette that doesn’t overpower the delicate flavors.
- Toast almonds carefully to avoid burning, as it can impart a bitter taste.
- Adjust the amount of vinaigrette to suit your taste preferences; start with less and add more as needed.
- Poppy seeds add a nice texture and subtle crunch but can be omitted if preferred.
- This salad is best served fresh to maintain the crispness of the greens and freshness of the strawberries.
Keywords: Easter salad, spring salad, mixed greens, strawberry salad, goat cheese salad, lemon honey vinaigrette, toasted almonds, healthy salad
