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Best Easter spring salad with goat cheese and fresh vegetables

Spring Salad with Goat Cheese

This vibrant and refreshing Best Easter Spring Salad with Goat Cheese combines fresh mixed greens, creamy goat cheese, and crunchy nuts for a delightful dish perfect for holidays or weekday lunches.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 6 cups Mixed greens (arugula, spinach, or spring mix)
  • 1 cup Cherry tomatoes, halved
  • 1 cup Cucumber, sliced
  • 1 cup Radishes, thinly sliced
  • 1 medium Avocado, diced
  • 1 cup Walnuts or pecans, chopped
Dressing
  • 3 tablespoons Olive oil
  • 2 tablespoons Balsamic vinegar
  • to taste Salt and pepper
Topping
  • 1 cup Goat cheese, crumbled

Method
 

Preparation
  1. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, radishes, avocado, and nuts.
  2. Drizzle with olive oil and balsamic vinegar.
  3. Season with salt and pepper to taste.
  4. Gently toss the salad until well mixed.
  5. Top with crumbled goat cheese and serve immediately.

Notes

This salad is best enjoyed fresh, but leftovers can be stored in the fridge for 1-2 days. Keep dressing separate until serving. For seasonal substitutions, swap out veggies based on what's fresh. To make it plant-based, replace goat cheese with avocado and add roasted chickpeas.