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A vibrant Easter Spring Salad with Goat Cheese, featuring crisp asparagus, radishes, and creamy crumbles in a white bowl.

Vibrant Easter Spring Salad with Goat Cheese

A celebration of the season, this salad features tender spring greens, jewel-toned strawberries, and creamy goat cheese. Tossed in a simple homemade vinaigrette with the sweet crunch of candied pecans, it's an effortlessly elegant centerpiece for any Easter brunch or spring gathering.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish
Cuisine: American, French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 5 ounces spring mix greens a blend of arugula, butter lettuce, etc.
  • 1 cup fresh strawberries, hulled and sliced
  • 4 ounce log of goat cheese, chilled
  • 1/2 cup candied pecans
  • 1/4 red onion, very thinly sliced
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon freshly ground black pepper, or to taste

Equipment

  • Large salad bowl
  • Small jar with a tight-fitting lid
  • Salad spinner
  • Sharp knife
  • Cutting board
  • Salad tongs or large spoons
  • Measuring cups
  • Measuring spoons

Method
 

  1. Prepare the Vinaigrette: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, white wine vinegar, Dijon mustard, and honey. Season with salt and pepper. Seal the jar tightly and shake vigorously for about 30 seconds until a creamy, emulsified dressing forms. Set aside.
  2. Chill and Crumble the Goat Cheese: Place the log of goat cheese in the freezer for 10-15 minutes before assembling the salad. This firms it up, allowing it to be crumbled easily with your fingers or a fork into distinct pieces.
  3. Assemble the Salad: In a large, wide salad bowl, place the dry spring mix greens. Gently arrange the sliced strawberries, thinly sliced red onion, and candied pecans over the top. Crumble the chilled goat cheese generously over the entire salad.
  4. Dress and Serve Immediately: Just before serving, shake the vinaigrette again to re-combine. Drizzle about half of the dressing over the salad. Using gentle tongs, toss the salad carefully, lifting from the bottom to coat everything without bruising the leaves. Taste and add more dressing if desired. Serve immediately for best results.

Notes

For best results, ensure your greens are completely dry using a salad spinner; wet greens will repel the dressing. Do not dress the salad until the moment you are ready to serve to prevent wilting. For substitutions, feta or Parmesan can replace goat cheese; raspberries or blueberries can be used instead of strawberries; and candied walnuts or toasted almonds are great alternatives to pecans. Shallots can provide a milder flavor than red onion.