Easter Salad (AKA, Strawberry Goat Cheese Salad with Toasted Almonds & Lemon Honey Vinaigrette) is a beautiful, delicious addition to any spring or summer meal!
I’m of the opinion that every special holiday meal should include a gorgeous, festive, scrumptious salad loaded with seasonal ingredients. And y’all apparently agree, because my Holiday Honeycrisp Salad is one of the site’s most popular recipes from Christmas to New Year’s, and my Thanksgiving Salad gets lots of attention come November. So why shouldn’t Easter get in on the fun?!
When deciding upon the ingredients for this Easter Salad, I wanted to make sure I chose additions that were in season in March and April. Enter strawberries and lemons!
Call me predictable, but I tend to follow the same basic formula for my salad creations: some sort of lettuce or leafy green + fruit + cheese + toasted or candied nuts + homemade dressing. You just can’t beat the contrast of flavors and textures with this combo…crispy and creamy and crunchy while simultaneously fresh and salty and sweet.
Now I already have a Strawberry Spinach Salad on the site (and it was actually the first recipe I ever published on Five Heart Home!), so I wanted to make sure this one was different. Mixed spring greens were an obvious choice for the foundation of a springtime salad. But in lieu of feta, I opted for crumbles of creamy goat cheese.* Baby goats are born in the spring, right? 😉 And instead of toasted pecans, I decided on toasted slivered almonds…which might not be completely spring-like, but at least they’re harvested earlier in the year than other nuts.
As for the dressing, that’s where the lemons come in. I concocted a fresh lemon juice-based vinaigrette, kissed with honey and speckled with poppy seeds. It’s bright and refreshing and slightly sweet…the perfect complement to rest of the goodness going on in the salad.
I made this salad while my kids were in school one day and did my best not to add too much dressing for the photos, because I planned on feeding it to my family at dinner that night and I didn’t want the leftovers to get too soggy. That didn’t end up being a problem, however, because everyone loved it. In fact, my 7-year-old had five helpings! That’s not a typo…FIVE. I told him he was going to make himself sick if he ate too much. He told me that he’d rather have more salad than a chocolate chip cookie for dessert. And then the next day, he told me that his baseball swing was stronger because “he had so much salad in his muscles.”
Ummm, if that’s not a testament to the deliciousness of this salad, I’m not sure what is.
So make this Easter Salad for (wait for it) Easter! Or make it for steak night…or make it on a regular ol’ weeknight (if it makes you feel better, you can even call it Strawberry Goat Cheese Salad with Lemon Honey Vinaigrette and forget about the whole Easter thing). Just promise me you’ll make it sometime this spring! Or summer. 🙂 And when you do, let me know if you have any leftovers and I’ll send my 7-year-old right over.
*DISCLAIMER: I actually don’t care for goat cheese. I’ve spent too much time around real, live goats in my life and I think that goat cheese tastes like licking a goat. However, consummate professional that I am, I shan’t allow my bizarre aversion to stand in the way of utilizing an ingredient that most people love. So if you adore goat cheese, pile it on with wild abandon! But if, like me, you abhor goat cheese…well then, you can make this salad with feta instead. Your secret will be safe with me. 😉
Be sure to check out the shiny new recipe video below!
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