Baby Greens, Strawberry and Goat Cheese Salad with Mango Poppy Seed Dressing
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Baby greens are in season this month, which means it’s time to add salads back into the weekly meal plan.
You’ll Need
- 1 lb. baby spinach or mixed baby greens
- 1 cup sliced strawberries
- ½ cup thinly sliced red onions
- 1 cup pecan halves
- 2 tablespoons maple syrup
- ¼ cup crumbled goat cheese
- ¼ cup honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon grainy Dijon mustard
- ½ teaspoon coarse salt
- ½ mango, peeled and pit removed
- ½ cup canola or grapeseed oil
- 1 ½ teaspoons poppy seeds
Prep and Cook
- To make the dressing, place the honey, vinegar, mustard, salt and mango in a blender or food processor and pulse until pureed or well combined.
- With the motor running on low, slowly pour in the oil and blend until the dressing is completely emulsified (is mixed completely).
- To carmelize the pecans, place them in a skillet set over medium heat. Add the maple syrup and stir to combine. Cook until the syrup thickens and evenly coats the nuts. Transfer the nuts onto a piece of parchment paper to cool completely and set aside.
- In a large salad bowl, toss the greens, onions, strawberries, and goat cheese. Add the pecans once they’ve cooled and drizzle with the mango salad dressing.
- Transfer the liquid to a small glass jar. Add the poppy seeds and stir to combine. Serve immediately or store in the refrigerator for up to 10 days.
