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–+ servings
Easter Spring Salad with Goat Cheese

Easter Spring Salad with Goat Cheese for Effortless Elegance

This Easter Spring Salad with Goat Cheese is a vibrant, no-cook dish perfect for spring gatherings, packed with fresh produce and creamy flavors.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups arugula peppery flavor, fresh base
  • 4 oz goat cheese creaminess and tang
  • 1 cup cherry tomatoes sliced in half, adds sweetness
  • 1 each avocado diced, contributes healthy fats
For the Crunch
  • 1/2 cup toasted nuts (walnuts or pecans) adds crunch
For the Vinaigrette
  • 1/4 cup balsamic vinaigrette ties the salad together

Equipment

  • Salad Bowl
  • Cutting board
  • Knife
  • Salad Spinner
  • Skillet

Method
 

Step-by-Step Instructions
  1. Chill the arugula by rinsing under cool water, drying, and refrigerating covered with a damp paper towel.
  2. Slice cherry tomatoes in half and set aside. Dice avocado and add to the tomatoes.
  3. Toast walnuts or pecans in a dry skillet over medium heat for 3-4 minutes.
  4. In a large serving bowl, layer chilled arugula, diced avocado, and halved cherry tomatoes.
  5. Crumble goat cheese over the salad and drizzle with balsamic vinaigrette.
  6. Toss gently with salad tongs to incorporate ingredients, being careful with the avocado and cheese.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 6gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 180mgPotassium: 650mgFiber: 5gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Assemble the salad just before serving for optimal freshness. Store in an airtight container for up to 3 days without dressing.

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