Strawberry Fields Salad (Printable)

Sweet strawberries meet crisp greens, tangy goat cheese, and toasted pecans in a light balsamic honey dressing.

# What You'll Need:

→ Salad Components

01 - 6 cups mixed salad greens (baby spinach, arugula, romaine)
02 - 1 pint (2 cups) 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

# How to Cook:

01 - In a large salad bowl, combine mixed greens, sliced strawberries, red onion, goat cheese, toasted nuts, and torn basil leaves.
02 - Whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl until fully emulsified.
03 - Drizzle dressing over salad just before serving. Toss gently with tongs to coat all ingredients evenly.
04 - Plate immediately while greens remain crisp and serve chilled.

# Expert Advice:

01 -
  • The dressing comes together in seconds and makes enough for two more salads later in the week
  • People always ask for the recipe but never believe how simple it actually is
02 -
  • The dressing can be made three days ahead and kept in the fridge but bring it to room temperature before using
  • This salad needs to be eaten immediately after dressing because the strawberries start releasing water and the greens wilt quickly
03 -
  • Dry your greens thoroughly after washing or the dressing will slide right off
  • If you are making this ahead put everything in the bowl except the dressing and nuts then add both right before serving

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