Best Easter Spring Salad with Goat Cheese
A bright, crisp, and refreshing spring salad featuring creamy goat cheese and crunchy walnuts on a bed of seasonal greens, perfect for celebrations and quick dinners.
Ingredients
Salad Base
- 4 cups mixed greens A fresh spring mix preferred.
- 1 cup cherry tomatoes, halved Look for firm skins and vibrant color.
- 1 cup cucumber, diced Slice uniformly for balanced texture.
- 1/2 cup red onion, thinly sliced Use to taste, can be adjusted based on preference.
Creamy Additions
- 1/2 cup goat cheese, crumbled Use fresh, soft chèvre for best texture.
- 1/4 cup walnuts, chopped Lightly toast for enhanced flavor.
Dressing
- 1/4 cup olive oil Extra virgin olive oil recommended.
- 2 tablespoons balsamic vinegar Adjust to taste.
- to taste Salt and pepper Do not salt too early to avoid limp greens.
Instructions
Preparation
- Place the mixed greens in a large salad bowl and add the halved cherry tomatoes, diced cucumber, and thinly sliced red onion, distributing them evenly.
- Use your hands or salad tongs to gently fluff the greens.
Add Toppings
- Crumble the goat cheese evenly over the top of the salad.
- Sprinkle the chopped walnuts on top and toss lightly.
Make the Vinaigrette
- In a small bowl, whisk together the olive oil, balsamic vinegar, and a pinch of salt and pepper until emulsified.
Dress the Salad
- Drizzle the vinaigrette evenly over the salad and gently toss to coat the leaves.
Serve
- Serve immediately on chilled plates or in a large serving bowl.
Notes
Keep ingredients chilled until serving to preserve freshness. Avoid making the salad too early to prevent sogginess.