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Strawberry, Almond, & Goat Cheese Salad
This sweet and tangy Strawberry, Almond, & Goat Cheese Salad with Strawberry Vinaigrette is light enough for a hot day while staying filling.
Course
Salad
Cuisine
American
Prep Time
25
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
servings
Calories
666
kcal
Author
Mackenzie Ryan
Ingredients
Toasted Almonds
1
cup
sliced almonds
Strawberry Vinaigrette
1
cup
chopped strawberries
3
tablespoon
white wine vinegar
¾
cup
neutral cooking oil
, like avocado oil
1
clove
garlic
, peeled
1
tablespoon
dijon mustard
¼
teaspoon
almond extract
(optional)
salt & pepper
, to taste
Salad
8
cups
baby spinach
3
cups
strawberries
, stem removed and quartered
5
oz
goat cheese
, crumbled
1
small red onion
, sliced
Instructions
Toasted Almonds
In a small sauté pan over medium heat, toast the almonds until they are golden brown, stirring occasionally.
Strawberry Vinaigrette
In a blender, blend together the strawberries, garlic, mustard, white wine vinegar, and optional almond extract until smooth.
While pulsing the blender repeatedly, slowly pour in the oil until the vinaigrette is combined. Season with salt & pepper and set aside.
Salad
In a large bowl, combine the baby spinach, quartered strawberries, sliced red onion, and crumbled goat cheese.
Toss the salad with the strawberry vinaigrette, garnish with the toasted almonds, and serve.
Nutrition
Serving:
1
serving
|
Calories:
666
kcal
|
Fat:
60.2
g