Easter Salad
A vibrant spring salad featuring sweet strawberries, toasted almonds, creamy goat cheese, and a zesty lemon-honey vinaigrette. A colorful, refreshing dish perfect for Easter or spring gatherings.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4-6 servings
- Category: salads
- Method: Roasting, Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 cups mixed spring greens
1 1/2 cups sliced strawberries
1/2 cup crumbled goat cheese
1/3 cup toasted sliced almonds
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons honey
Instructions
Wash and dry the spring greens
Toss strawberries with 1 tablespoon olive oil and roast at 350°F for 10 minutes
Toast almonds in a skillet over medium heat until fragrant
In a bowl, whisk together remaining olive oil, lemon juice, and honey to create vinaigrette
Combine greens, roasted strawberries, goat cheese, and toasted almonds in a large bowl
Drizzle vinaigrette over the salad and toss gently to coat
Notes
For a halal option, ensure goat cheese is certified halal
Strawberries can be substituted with raspberries for a different flavor profile
Store leftovers in an airtight container for up to 2 days
Find it online: https://cookingwithramsay.com/easter-salad/