Dessert

Strawberry and Goat Cheese Spring Salad with Lemon Honey Vinaigrette Recipe

Byanna orden February 15, 2026February 15, 2026

Introduction

This vibrant Easter Salad brings together fresh spring greens, juicy strawberries, and tangy goat cheese, all topped with toasted almonds and a bright lemon honey vinaigrette. It’s a light, refreshing dish perfect for celebrating the season with family and friends.

A fresh salad served in a round silver bowl with a patterned rim, filled with three layers: the bottom layer of mixed leafy greens in bright green and deep purple shades, the middle layer of sliced red strawberries scattered evenly, and the top layer sprinkled with slivered pale beige almonds and small white crumbles of cheese, all mixed together. The bowl is placed on a colorful cloth on a brown wooden table with a halved lemon and a jar of yellow salad dressing nearby. The setting is bright and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup slivered almonds
12 ounces mixed spring greens
16 ounces strawberries, washed, hulled, and sliced
4 ounces crumbled goat cheese
1/2 cup sunflower, safflower, or extra-virgin olive oil (neutral-flavored)
5 tablespoons freshly squeezed lemon juice
2 tablespoons honey
1/4 teaspoon sea salt, plus additional to taste
Freshly ground black pepper, to taste
1 teaspoon poppy seeds (optional)

Instructions

Step 1: Adjust the oven rack to the center position and preheat to 350°F (175°C). Spread the slivered almonds evenly on a sheet pan and bake for 5 to 7 minutes, or until they become fragrant and turn light brown. Watch carefully to prevent burning. Remove from oven and set aside to cool.
Step 2: Prepare the lemon honey vinaigrette by combining the oil, lemon juice, honey, sea salt, black pepper, and poppy seeds (if using) in a Mason jar. Secure the lid tightly and shake vigorously until well blended. Alternatively, whisk these ingredients together in a medium bowl or blend in a mini food processor.
Step 3: In a large bowl, layer the mixed greens, sliced strawberries, toasted slivered almonds, and crumbled goat cheese. Just before serving, pour your desired amount of the vinaigrette over the salad and toss gently to coat all ingredients evenly.

Tips & Variations

Toast the almonds with a pinch of cinnamon or a drizzle of honey for added flavor.
Swap goat cheese with feta or blue cheese if preferred.
Add sliced cucumber or avocado for extra freshness and creaminess.
Use maple syrup instead of honey for a different sweet note in the vinaigrette.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days—the greens and strawberries are best kept apart from the dressing to avoid sogginess. Keep toasted almonds in a sealed container at room temperature for up to a week. Dress the salad just before serving and enjoy chilled or at room temperature.

How to Serve

A fresh mixed green salad is shown in a silver, round bowl with a patterned edge. The salad has one main layer of various leafy greens in different shades of green and dark purple, topped evenly with bright red sliced strawberries, small white crumbles of cheese, and light beige slivers of almonds. The textures range from the soft leaves to the juicy strawberries and crunchy almond pieces. The bowl is placed on a white marbled surface with a colorful cloth partially visible beneath it. Nearby are a white bowl of strawberries, a glass jar with yellow dressing, and half a lemon. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad in advance?

Yes, you can prepare the ingredients ahead of time, but it’s best to keep the dressing separate and toss the salad right before serving to maintain freshness and crispness.

What can I use if I don’t have poppy seeds?

Poppy seeds are optional and can be omitted without changing the flavor significantly. You can substitute with sesame seeds or leave them out entirely.