Easter Spring Salad with Goat Cheese

Serine Milo

Easter Spring Salad with Goat Cheese

A vibrant and fresh spring salad featuring creamy goat cheese, mixed greens, and sweet strawberries, perfect for Easter gatherings.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Spring

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

Salad Base

4 cups Mixed greens (like arugula, spinach, and kale) Feel free to use your favorite greens or what’s available
1 cup Fresh strawberries (sliced) Alternatively, you can use raspberries or blueberries
4 oz Goat cheese (crumbled) Feta or ricotta can also work if preferred

Add-ins

1/2 cup Candied pecans or walnuts For a nutty crunch; can substitute with raw nuts or seeds
1 medium Cucumber (thinly sliced) Zucchini works in a pinch if you need a swap
1/4 medium Red onion (thinly sliced) Omit if you want a milder flavor

Dressing

2 tablespoons Olive oil Extra-virgin is best for vivid flavor
2 tablespoons Balsamic vinegar Or your favorite vinaigrette
to taste Salt and pepper To taste

Method

Preparation

Wash and thoroughly dry the mixed greens, then place them in a large bowl.
Slice the strawberries and add them to the bowl.
Crumble the goat cheese over the greens and strawberries.
Slice the cucumber into thin rounds and scatter over the salad.
Add thin slices of red onion for extra flavor.
Toss in the candied nuts for sweetness and crunch.

Serving

Drizzle olive oil and balsamic vinegar over the salad and season with salt and pepper.
Toss gently to combine all ingredients.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 5gFat: 20gSaturated Fat: 5gSodium: 200mgFiber: 3gSugar: 5g

Notes

For variations, try adding sliced avocado or pomegranate seeds. Store leftovers in an airtight container in the fridge for up to a day. Keep dressing separate until serving to avoid sogginess.

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