Spring Greens Salad with Goat Cheese and Berries
A low-effort spring greens salad that still feels special: tender mixed greens, sweet-tart berries, tangy goat cheese, and toasted nuts tossed with a quick balsamic-Dijon vinaigrette.
Equipment
- Skillet
- Salad bowl
- Small bowl or jar with lid
- Whisk
- Knife
- Cutting board
Ingredients
For the salad
- 100 g spring mix or mesclun greens
- 30 g baby spinach or arugula
- 80–100 g soft goat cheese (chèvre) crumbled
- 150 g fresh strawberries hulled and sliced
- 75 g fresh raspberries or blackberries
- 35 g toasted nuts roughly chopped (walnuts, pecans, or sliced almonds)
- 1 small shallot very thinly sliced (or 1–2 tbsp very thinly sliced red onion)
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 1 1/2 tbsp balsamic vinegar or raspberry balsamic
- 1 tsp Dijon mustard
- 1–2 tsp runny honey or maple syrup to taste
- 1/4 tsp fine sea salt plus more to taste
- freshly ground black pepper to taste
Optional add-ins
- 1/2 small avocado thinly sliced
- 2–3 strips cooked bacon crumbled
- 1 tbsp pumpkin seeds or sunflower seeds
Instructions
- Prep the nuts and berries. If your nuts are raw, toast them in a dry skillet over medium heat for 4–6 minutes, shaking often, until fragrant and lightly deepened in color; transfer to a plate to cool. Rinse strawberries and other berries gently under cool water, then pat completely dry so excess moisture doesn’t water down the dressing.
- Slice and crumble. Hull and slice the strawberries. Leave raspberries or blackberries whole unless very large. Thinly slice the shallot or red onion. Crumble the goat cheese straight from the fridge using a fork or your fingers.
- Mix the vinaigrette base. In a small bowl or jar, combine olive oil, balsamic vinegar, Dijon mustard, and 1 teaspoon honey. Add the fine salt and several grinds of black pepper.
- Emulsify and taste. Whisk until slightly thickened and glossy (or shake in a jar). If too sharp, whisk in up to 1 more teaspoon honey. If flat, add a pinch more salt or a bit more vinegar.
- Layer the greens. Add the spring mix and spinach or arugula to a wide salad bowl. If leaves are damp, spin or pat dry so the vinaigrette clings.
- Lightly dress the base. Drizzle about half the vinaigrette around the edges of the bowl and gently toss to lightly coat. The greens should look glossy but not weighed down.
- Add toppings in layers. Scatter strawberries and berries over the dressed greens. Sprinkle on the sliced shallot/onion, then the cooled toasted nuts. Add avocado or bacon now if using.
- Finish with goat cheese. Crumble the goat cheese evenly over the top.
- Final seasoning and drizzle. Drizzle some of the remaining vinaigrette over undressed areas (you may not need all of it). Taste and adjust—add a tiny splash of vinegar for brightness if needed.
- Serve promptly. Serve within 5–10 minutes so the greens stay crisp. If holding briefly, wait to add the final drizzle of vinaigrette until just before serving.
Nutrition
Calories: 320kcalCarbohydrates: 18gProtein: 8gFat: 25gSaturated Fat: 7gCholesterol: 20mgSodium: 320mgPotassium: 520mgFiber: 5gSugar: 12gVitamin A: 4500IUVitamin C: 55mgCalcium: 140mgIron: 2.2mg
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