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This Easter Salad combines sweet strawberries, creamy goat cheese, and crunchy toasted almonds on a bed of mixed greens, all brought together with a bright lemon honey vinaigrette. It's a refreshing addition to any spring gathering that balances sweet, tangy, and savory flavors perfectly.
I first made this salad for an Easter brunch three years ago, and it's now requested by my family for every spring celebration. The combination of sweet berries and tangy cheese never fails to impress guests who always ask for the recipe.
Ingredients
- Fresh strawberries: Bring natural sweetness and vibrant color. Look for bright red berries with no white shoulders for the best flavor.
- Mixed spring greens: Provide a tender base that allows the toppings to shine. A pre-washed mix saves prep time.
- Goat cheese: Adds creamy tanginess that perfectly balances the sweet components. Opt for a log and crumble it yourself for the freshest texture.
- Slivered almonds: Contribute essential crunch. Toasting them enhances their nutty flavor dramatically.
- Neutral oil: Forms the base of the vinaigrette. Choose a high quality oil as its flavor will come through.
- Fresh lemon juice: Provides brightness. Always use freshly squeezed for the most vibrant flavor.
- Honey: Adds natural sweetness to balance the acidity. Local honey brings subtle floral notes.
- Poppy seeds: Offer visual interest and subtle texture. While optional, they elevate the presentation.
Step-by-Step Instructions
- Toast the Almonds:
- Spread slivered almonds on a baking sheet and bake at 350°F for 5 to 7 minutes until they become fragrant and light golden brown. Watch them carefully as they can burn quickly. Allow them to cool completely before adding to the salad for maximum crunch.
- Prepare the Vinaigrette:
- Combine oil, fresh lemon juice, honey, salt, pepper, and optional poppy seeds in a mason jar. Secure the lid tightly and shake vigorously until all ingredients are fully emulsified. The honey will help bind the oil and acid together for a perfectly balanced dressing that clings beautifully to the greens.
- Assemble the Salad:
- Layer your mixed greens in a large serving bowl, creating a lush base. Arrange the sliced strawberries, toasted almonds, and crumbled goat cheese over the greens, distributing them evenly. This thoughtful arrangement ensures every serving has a perfect balance of all ingredients.
- Dress and Serve:
- Just before serving, drizzle the vinaigrette over the salad and gently toss until all ingredients are lightly coated. Serving immediately preserves the crisp texture of the greens and prevents the berries from releasing too much moisture into the salad.
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The toasted almonds are truly the unsung hero of this recipe. I once served the salad without toasting them first, and the difference was remarkable. Now I make a double batch of toasted almonds so I have extras for snacking while I finish preparing the meal.
Perfect Timing Tips
While this salad comes together quickly, timing matters for the best results. Wash and dry your greens well in advance, but slice the strawberries no more than 30 minutes before serving to prevent them from becoming soggy. The dressing can be made up to three days ahead and stored in the refrigerator, bringing it to room temperature before using.
Stunning Variations
This versatile salad welcomes seasonal adaptations throughout the year. In summer, substitute fresh blueberries or raspberries for the strawberries. For autumn gatherings, try diced apples or pears with walnuts instead of almonds. Winter versions work beautifully with segments of blood oranges or grapefruit. The lemon honey vinaigrette complements all these variations perfectly.
Serving Suggestions
This Easter salad works beautifully alongside glazed ham, roasted lamb, or as part of a vegetarian spread. For a more substantial meal, add grilled chicken or salmon. Serve it in a large, shallow bowl to showcase all the colorful components, and consider bringing the dressing to the table separately so guests can add their preferred amount.
Make It Your Own
The beauty of this recipe lies in its adaptability. If goat cheese seems too tangy, mild feta or even small fresh mozzarella balls make excellent substitutes. Candied pecans can replace the almonds for a sweeter profile. For a vegan version, omit the cheese entirely and add avocado for creaminess, substituting maple syrup for honey in the dressing.
Frequently Asked Questions
- → How can I prevent the almonds from burning while toasting?
Toast the almonds at 350°F for 5-7 minutes, stirring or monitoring closely to ensure even browning without burning.
- → Can I use a different type of cheese?
Yes, you can substitute goat cheese with feta or even blue cheese for a different flavor profile.
- → What oil works best for the vinaigrette?
Choose a neutral-flavored oil like sunflower, safflower, or high-quality extra-virgin olive oil to maintain the balance of flavors.
- → Can I make the vinaigrette in advance?
Absolutely! Store it in the refrigerator and shake well before serving. If it thickens, especially with olive oil, let it come to room temperature first.
- → Can I halve the salad for fewer servings?
Yes, you can easily halve the ingredients for a smaller serving size without altering the flavor or texture.
- → What is the best way to wash the strawberries?
Rinse the strawberries under cold water and gently pat them dry with a paper towel before hulling and slicing.