Strawberry Balsamic Salad
The ultimate summer salad is here! The Strawberry Balsamic Salad combines fresh fruits, crunchy vegetables, and a tangy vinaigrette for a light and refreshing dish. Perfect for picnics or a quick lunch, this salad is as beautiful as it is delicious. Try it tonight for a burst of flavor!
Equipment
- Whisk
- Blender
- Food Processor
- Oven
- Peeler
- Chef's Knife
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 small head romaine lettuce chopped
- 1 lb strawberries hulled and sliced
- 5 oz spinach bag
- 1 pear thinly sliced and halved or chopped
- 1 cucumber chopped
- 1 red bell pepper chopped
- 1/4 large red onion thinly sliced
- 1 package ramen noodles crushed, flavor packet discarded
- 1/3 cup roasted salted sunflower seeds
- 4 oz goat cheese crumbles
- 1 tablespoon olive oil
- 1 cup strawberries hulled
- 1/2 cup aged balsamic vinegar
- 1 tablespoon sugar
- 1/2 tablespoon Dijon
- 1/2 tablespoon dried minced onions
- 1 clove garlic peeled
- 1/2 TSP EACH paprika
- 1/2 TSP EACH salt
- 1/4 TSP EACH dried thyme
- 1/4 TSP EACH pepper
- 1/2 cup extra virgin olive oil
- 1 tablespoon poppy seeds
Instructions
- Add all of the vinaigrette ingredients (except the olive oil) into a blender. Blend until smooth. It's important to get a good consistency, so don’t rush this step. As you're blending, gradually add the olive oil in a slow, steady stream. This helps emulsify the dressing and gives it a creamy texture. Once blended, whisk in the poppy seeds for a little crunch.
- If you're making the salad right away, chill the vinaigrette in the freezer for a few minutes or refrigerate until you're ready to serve. The cold dressing will contrast nicely with the warmth of the other ingredients. If you're prepping ahead, just keep it in the fridge until serving.
- Preheat your oven to 400 degrees F. While it's heating up, prepare the Caramelized Pecans according to your preferred recipe. The sweet, crunchy pecans will add a lovely texture to your salad, so don’t skip this step! Set them aside once they're ready.
- On a baking sheet, toss the ramen noodles with 1 tablespoon of olive oil. Spread them out evenly and bake them in the preheated oven for about 10 minutes, stirring once or twice to ensure they toast evenly. You want them golden and crispy, which will provide a wonderful crunch to your salad.
- When the noodles are crispy, it’s time to assemble the salad! In a large bowl, layer all the salad ingredients: start with the chopped romaine lettuce and spinach, followed by the sliced strawberries, pear, cucumber, red bell pepper, and red onion. Each layer adds its own flavor and texture, making every bite a delightful experience.
- Before serving, add the toasted ramen noodles and the caramelized pecans on top. These toppings not only add flavor but also a nice crunch. If you’re expecting leftovers, dress only the portions you plan to serve immediately to keep the ingredients fresh and crisp. Toss the remaining salad with the dressing just before eating.
- If you’re making ahead, keep the pear separate until ready to serve to avoid browning. When it’s time to eat, add the pear slices, then drizzle the chilled vinaigrette over the salad. Toss gently to coat everything without bruising the delicate fruits.
- Serve immediately and watch as your guests marvel at the colorful presentation. This salad is perfect for sharing, and I guarantee it will be a hit at any gathering!
Notes
- Chilling the Dressing: It's best to chill the vinaigrette before serving, as it enhances the flavors and provides a refreshing taste against the salad components.
- Ingredient Freshness: Use the freshest ingredients you can find. The quality of the strawberries and greens will significantly impact the flavor of the salad.
- Serving Size: Adjust the serving size based on your crowd. This salad is easily scalable for larger groups.
- Storage Tips: If you have leftovers, store the ingredients separately to maintain freshness. Dress individual portions just before eating.