Description
Tender baby greens, juicy sliced strawberries, creamy goat cheese, and sweet candied pecans toss together in a five-minute shake-it-in-a-jar balsamic honey dressing that perfectly balances sweet, tangy, and savory. This bright, beautiful salad goes from bowl to table in 10 minutes and works for everything from weekday lunches to Easter brunch.
Ingredients
FOR THE SALAD
6 cups spring mix greens (baby spinach, arugula, and baby lettuces)
1/2 cup fresh strawberries, sliced
1/4 cup crumbled goat cheese (or feta)
1/4 cup candied pecans or walnuts
1/4 small red onion, thinly sliced
1/4 cup sunflower seeds (optional)
FOR THE BALSAMIC HONEY DRESSING
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Add olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper to a small jar. Seal tightly and shake vigorously for 15–20 seconds until the dressing comes together into a smooth, glossy emulsion. Taste and adjust — add more honey for sweetness or a splash more balsamic for tang. Set aside.
2. Slice the strawberries about ¼-inch thick. Thinly slice the red onion — soak slices in cold water for 5 minutes then pat dry if you prefer a milder bite. Crumble the goat cheese and set all components within reach so assembly moves fast.
3. Add spring mix greens to a large salad bowl. Scatter sliced strawberries, red onion, and candied pecans over the top. Dot crumbled goat cheese across the salad last — placing it on top keeps it from breaking into tiny pieces that disappear into the greens. Sprinkle sunflower seeds on if using.
4. Shake the dressing jar once more just before pouring. Drizzle about two-thirds of the dressing over the salad and toss gently with tongs. Taste before adding more — you want every leaf lightly coated, not drenched. Serve immediately.
Notes
Dress this salad right before serving — balsamic vinegar wilts delicate baby greens within minutes. Keep the dressing in the jar and add it at the table if you’re serving a group.
Make sure greens are completely dry before tossing — wet leaves repel dressing the same way a wet surface repels paint. Use a salad spinner or choose a pre-washed, pre-dried bagged spring mix.
Personal Secret: Shake the dressing jar again immediately before every pour, even if it just sat for five minutes. Components always begin to separate, and a quick second shake gives you a perfectly emulsified dressing that coats every leaf evenly instead of delivering pockets of straight oil.
Make a double or triple batch of the dressing and store in the fridge for up to one week — it works on roasted vegetables, grilled chicken, and grain bowls too.
To make quick candied pecans: toss 1 cup pecan halves with 1 tablespoon butter, 2 tablespoons sugar, and a pinch of salt in a skillet over medium heat.
Stir constantly for 3–4 minutes until the sugar caramelizes. Pour onto parchment and cool completely before using.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American