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Colorful Easter Spring Salad with Goat Cheese and fresh vegetables

Easter Spring Salad

A bright and tangy spring salad featuring creamy goat cheese, crunchy walnuts, and a homemade balsamic vinaigrette, perfect for holiday gatherings.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 210
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups mixed greens Look for vivid greens with no brown edges.
  • 1 cup cherry tomatoes, halved Vine-ripened or local tomatoes are preferred.
  • 1 cup cucumber, diced
  • 1/2 cup goat cheese, crumbled Use fresh chevre for the best texture.
  • 1/4 cup walnuts, chopped Toast briefly for deeper flavor.
  • 1/4 cup olive oil Extra-virgin is recommended.
  • 2 tablespoons balsamic vinegar Good-quality balsamic adds sweetness.
  • to taste Salt and pepper Adjust to preference.

Method
 

Preparation
  1. Place the mixed greens in a large salad bowl. Add the halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Fluff the greens gently to combine without bruising the leaves.
  2. Crumble the goat cheese over the salad and sprinkle the chopped walnuts on top before tossing.
Making the Vinaigrette
  1. Whisk together olive oil, balsamic vinegar, a pinch of salt, and a crack of black pepper until emulsified into a slightly thickened vinaigrette.
Serving
  1. Drizzle the vinaigrette over the salad and toss gently to coat the leaves without crushing them.
  2. Serve immediately on chilled plates.

Notes

Keep greens cold until serving for the best texture and freshness. Dressing should be added just before serving to avoid wilting.