Skip to Content

Spring Greens & Strawberry Salad + Maple Vinaigrette

Spring Greens & Strawberry Salad with Maple Vinaigrette | salad recipes | strawberry recipes | vinaigrette recipes | goat cheese recipes | gluten-free recipes | perrysplate.com

Last week I sat down and planned out my life for the next 6-8 weeks. I wrote down all of the things I wanted to get done (both online and offline) before the baby gets here and thoughtfully assigned each week its tasks.

Over an hour later I looked at my schedule which contains, among other things, six “maternity leave” blog posts, 10 days worth of frozen dinners, a painted bedroom, several book reviews, my 4-year-old’s birthday, and I suddenly got very overwhelmed.

And lazy. So I plopped myself on the couch, finished off a container of Nutella (with a spoon) and watched a couple episodes of Chopped.

Along with being apathetic and lazy, did I mention my sweet tooth is out of control this time around? Maybe that’s why I love this vinaigrette so much. In my defense, I did cut the amount of maple syrup in half. (The original amount was double what it is in the recipe below — good grief!) It’s become one of my favorite salad dressings and is fantastic with a simple green salad with strawberries.

Spring Greens & Strawberry Salad with Maple Vinaigrette | salad recipes | strawberry recipes | vinaigrette recipes | goat cheese recipes | gluten-free recipes | perrysplate.com

Spring Greens & Strawberry Salad + Maple Vinaigrette

Spring Greens & Strawberry Salad + Maple Vinaigrette

Yield: 4-6 servings
Prep Time: 15 minutes
Total Time: 15 minutes

Spring means greens! Salads! Strawberries! Maple vinaigrette.... ok maybe not that, but put them all on a plate together and you'll have your favorite spring salad.

Ingredients

  • For the Maple Vinaigrette:
  • 1/2 teaspoon dried basil
  • 1 teaspoon dry mustard
  • 1/4 cup balsamic vinegar
  • 3 Tablespoons maple syrup
  • 1 Tablespoon lemon juice
  • 1 clove garlic, minced
  • 1 cup extra-virgin olive oil
  • 1/4 teaspoon black pepper, or to taste
  • 1/2 teaspoon salt, or to taste
  • For the Salad:
  • 5-6 fresh strawberries, tops removed and sliced
  • 1/2 cup walnuts, pecans, or almonds, roughly chopped
  • 1/2 cup goat cheese or blue cheese crumbles
  • 12 ounces of spring greens salad mix

Instructions

  1. To make the vinaigrette: In a medium-sized bowl, combine the basil and mustard. Whisk in the vinegar, maple syrup, lemon juice, and garlic. Slowly pour the oil into the mixture while whisking. Whisk for about 15-20 seconds until mixture has emulsified and thickened slightly. Whisk in salt and pepper, adjusting to suit your tastes. Store in an airtight container in the refrigerator. (Makes about 1 1/2 cups of dressing.)
  2. To make the salad: Toss about 1/3 cup of dressing with the salad greens and divide among plates. Add strawberry slices, nuts, and cheese over top.
SaveSave

SaveSave

Previous
Creamy Spinach Avocado Pasta (Green Noodles)
Next
Herb Butter Coins for Roasted Chicken

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe