A refreshing spring salad featuring fresh strawberries, creamy goat cheese, toasted almonds, and a zesty lemon honey vinaigrette.

Scale

For the Salad

1 cup slivered almonds

12 ounces mixed spring greens

16 ounces strawberries, washed, hulled, & sliced

4 ounces crumbled goat cheese

For the Lemon Honey Vinaigrette

½ cup sunflower, safflower, or extra-virgin olive oil

5 tablespoons freshly-squeezed lemon juice

2 tablespoons honey

¼ teaspoon sea salt, plus more to taste

Freshly ground black pepper, to taste

1 teaspoon poppy seeds, optional

1. Preheat oven to 350°F. Toast slivered almonds on a baking sheet for 5–7 minutes until golden. Let cool.

2. Combine lemon juice, honey, oil, salt, pepper, and poppy seeds in a Mason jar. Shake well to blend.

3. Layer spring greens, sliced strawberries, almonds, and goat cheese in a large bowl.

4. Drizzle with desired amount of vinaigrette just before serving and toss gently.

Use fresh strawberries for the best flavor. Toasted nuts can be prepared ahead of time.

Keywords: Strawberry Goat Cheese Salad, lemon honey vinaigrette, spring side dish