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This Easter salad has become my spring celebration showstopper, combining the season's freshest strawberries with creamy goat cheese and crunchy toasted almonds. The homemade lemon honey vinaigrette ties everything together with bright, sweet notes that perfectly complement the berries and greens.
I first made this for an impromptu Easter brunch when I was short on time but wanted something impressive. The combination of colors was so beautiful that it's now requested at every spring celebration in our family.
Ingredients
- Mixed spring greens form the perfect base with their tender texture and mild flavor
- Strawberries add natural sweetness and vibrant color that screams springtime
- Goat cheese provides creamy tanginess that balances the sweet elements
- Slivered almonds contribute essential crunch and nutty flavor when toasted
- Lemon juice brings bright acidity that wakes up all the other flavors
- Honey adds natural sweetness that mellows the lemon's tartness
- Quality oil ensures the dressing coats everything beautifully
- Poppy seeds offer tiny bursts of texture and visual interest
Step-by-Step Instructions
- Toast the Almonds
- Place slivered almonds on a baking sheet and toast at 350°F for exactly 5 to 7 minutes until they turn light golden brown and release their nutty aroma. Watch them carefully as they can burn quickly. This step transforms plain almonds into flavor powerhouses.
- Make the Vinaigrette
- Combine oil, freshly squeezed lemon juice, honey, salt, pepper, and optional poppy seeds in a Mason jar and shake vigorously until completely emulsified. The honey helps bind everything together, creating a silky texture that coats each leaf perfectly. You can also use a blender for an extra smooth consistency.
- Assemble the Salad
- Layer the mixed greens as your foundation, then arrange sliced strawberries, cooled toasted almonds, and crumbled goat cheese in an attractive pattern. This layering ensures even distribution of ingredients and creates a stunning visual presentation.
- Dress and Serve
- Pour your desired amount of vinaigrette over the salad right before serving and gently toss until evenly coated. Serving immediately maintains the perfect texture contrast between crisp greens and tender berries.
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The strawberries are truly the star here. I once made this salad with grocery store berries in winter and it was good, but when I made it with fresh spring strawberries from our local farmers market, the flavor was transformed into something truly special that had everyone asking for seconds.
Make Ahead Tips
This salad can easily be prepared in advance by washing and drying greens, slicing strawberries, toasting almonds, and making the dressing separately. Store each component in its own container in the refrigerator. The dressing will keep for up to a week, while the prepared ingredients will stay fresh for 2-3 days. Simply assemble everything just before serving for the freshest presentation.
Easy Substitutions
While this salad shines with goat cheese, feta makes an excellent alternative for those who prefer its saltier profile. Blue cheese works beautifully for a more intense flavor experience. For the nuts, pecans or walnuts can replace almonds if desired. If strawberries aren't at their peak, try substituting raspberries or blackberries for equally delicious results with a different visual appeal.
Perfect Pairings
This versatile salad complements many spring dishes. Serve alongside herb-roasted lamb for Easter dinner, pair with a simple quiche for brunch, or match with grilled chicken for a complete light meal. For a beautiful presentation at larger gatherings, arrange the salad on a large white platter rather than tossing in a bowl, creating a stunning visual centerpiece that showcases all the ingredients.
Heritage Connection
Strawberries have long been associated with spring celebrations across many cultures. In ancient Rome, they were considered a symbol of Venus, the goddess of love, because of their heart shape and red color. This salad honors that tradition while bringing modern flavors together. In the American South, strawberry salads became popular additions to Easter and spring celebrations as they represented one of the first fresh fruits of the season.
Common Queries
- → Can I substitute the goat cheese with something else?
Yes, you can substitute the goat cheese with crumbled feta or blue cheese if you prefer. Both alternatives will provide a different flavor profile while maintaining the creamy texture that complements the strawberries and greens.
- → What kind of oil works best for the vinaigrette?
A good-quality oil with a neutral flavor works best, such as sunflower or safflower oil. Extra-virgin olive oil is also an option, though note that it may solidify when refrigerated and will need to come to room temperature before using.
- → Do I really need to toast the almonds?
While not absolutely necessary, toasting the almonds is highly recommended as it enhances their flavor and adds extra crunch to the salad. It only takes 5-7 minutes in the oven and makes a noticeable difference in the final dish.
- → Can this salad be prepared in advance?
You can prepare the components in advance, but it's best to assemble just before serving. Toast the almonds and make the dressing up to a day ahead, then wash and slice the strawberries a few hours before. Toss everything together with the dressing right before serving to keep the greens crisp.
- → How long does the lemon honey vinaigrette keep?
The vinaigrette will keep well in the refrigerator for up to one week in a sealed container. If you used olive oil, remember to bring it to room temperature and shake well before using, as olive oil can thicken or solidify when chilled.
- → Can I use different nuts instead of almonds?
Absolutely! You can substitute with your favorite nuts such as pecans, walnuts, or pistachios. Just remember to toast them lightly to bring out their flavor before adding to the salad.