Description
A vibrant spring harvest salad featuring strawberries, asparagus, and toasted almonds, topped with a warm maple vinaigrette. It offers a fresh, crisp flavor profile.
Ingredients
- 2 tablespoons olive oil
- 1 small shallot, finely minced
- 3 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 10 ounces mixed spring greens (baby spinach, arugula, and romaine mix)
- 1 cup strawberries, sliced
- 1 cup blanched asparagus, cut into 2-inch pieces
- ½ cup thinly sliced radishes
- ⅜ cup toasted almonds, roughly chopped
- ¼ cup crumbled goat cheese or feta
Instructions
- Heat olive oil in a small saucepan over medium heat.
- Add minced shallot and sauté for 1 to 2 minutes until softened.
- Whisk in maple syrup, Dijon mustard, and apple cider vinegar.
- Season with salt and pepper.
- Simmer for 1 to 2 minutes until slightly thickened, then remove from heat.
- In a large serving bowl, combine spring greens, strawberries, asparagus, radishes, almonds, and goat cheese.
- Drizzle the warm vinaigrette over the salad.
- Gently toss to coat all ingredients evenly.
- Serve immediately while the dressing is still warm.
Notes
- To blanch asparagus, boil for 2 minutes, then transfer to an ice bath to cool before drying and adding to the salad.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American