Strawberry Fields Salad (Printable)
Sweet strawberries meet crisp greens, tangy goat cheese, and crunchy pecans in a light balsamic honey dressing.
# What goes in:
→ Salad Components
01 - 6 cups mixed salad greens (baby spinach, arugula, and romaine)
02 - 1 pint 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 maple syrup
10 - 1 teaspoon Dijon mustard
11 - Salt and black pepper to taste
# Directions:
01 - Place mixed greens, sliced strawberries, red onion, goat cheese, toasted nuts, and fresh basil in a large salad bowl. Arrange components evenly for attractive presentation.
02 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper in 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 - Transfer salad to individual plates or serve family-style from bowl. Enjoy while fresh and crisp.
# Expert Advice:
01 -
- The sweet and savory combination hits every flavor note in one bite
- It comes together in literally fifteen minutes flat
- People assume it came from a fancy restaurant kitchen
02 -
- Dress this salad right before serving or the greens will wilt and lose their satisfying crunch
- Slice the strawberries just before assembling because cut berries release moisture quickly
03 -
- Let the strawberries sit at room temperature for 30 minutes before serving so their full flavor comes through
- Toast extra nuts while you are at it and store them in an airtight container for future salads