Description
A fresh and vibrant spring salad combining mixed greens, sweet strawberries, crisp cucumber, tangy goat cheese, and toasted pecans, all tossed in a rich balsamic vinaigrette. Perfect for a light, healthy meal or a colorful 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 mixed greens thoroughly under cold water and dry completely using a salad spinner to remove excess moisture.
- Crumble the Cheese: Gently crumble the goat cheese into small, bite-sized pieces for even distribution in the salad.
- Slice the Strawberries: Hull the strawberries and slice them thinly to enhance their sweetness and texture in the salad.
- Dice the Cucumber: Cut the cucumber into half-moon shapes by slicing it lengthwise and then chopping to desired thickness.
- Mellow the Onion: Soak the thinly sliced red onion in cold water for about 10 minutes to reduce sharpness and create a milder flavor.
- Combine All Ingredients: In a large bowl, gently toss the mixed greens, strawberries, cucumber, red onion, crumbled goat cheese, and toasted pecans together, being careful not to bruise the delicate greens or berries.
- Add Dressing: Drizzle the balsamic vinaigrette over the salad just before serving and toss lightly to coat all ingredients evenly.
Notes
- For best results, toast the pecans lightly in a dry skillet over medium heat until fragrant, about 3-5 minutes.
- You can substitute goat cheese with feta for a different but complementary flavor.
- Adjust the quantity of balsamic vinaigrette according to taste preference.
- Serve immediately after dressing to keep the greens crisp.
- Optional: Add grilled chicken or toasted bread for a more substantial meal.
