Strawberry Balsamic Salad
Make Strawberry Balsamic Salad for a bright, easy lunch with maple-candied walnuts and creamy goat cheese.
Ingredients
- 10 ounces mild salad greens like butter lettuce or romaine
- 2 cups (14oz) strawberries, hulled and halved
- Half of a large thin-skinned cucumber, sliced
- 1 orange, peel removed and cut into half-moons
- 4 ounces (113g) creamy goat cheese or feta cheese
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon pure maple syrup, optional
- 4 tablespoons extra-virgin olive oil
- Salt and fresh ground black pepper
- 1 cup (85g) walnut halves
- 2 tablespoons pure maple syrup
- Pinch ground cinnamon
- Pinch cayenne pepper
- Pinch fine sea salt
Instructions
Step 1: Make the maple candied walnuts
Warm a wide skillet over medium heat, then add the walnut halves with the maple syrup, a pinch of ground cinnamon and a whisper of cayenne. Stir continuously for 2–3 minutes until the walnuts toast to a warm golden-brown and the maple syrup begins to caramelize and cling to their grooves, becoming glossy and slightly tacky. Slide the sticky walnuts onto a small sheet of parchment or a plate to cool, then finish with a light sprinkle of fine sea salt so the crystals sit on the glossy maple coating. Once cooled, gently separate any clusters so the halves are individual and ready to scatter on the salad.
Step 2: Make the maple balsamic dressing
Whisk the balsamic vinegar, red wine vinegar, Dijon mustard, optional maple syrup, and a pinch of salt and freshly ground black pepper together in a small bowl or combine everything in a wide-mouthed glass jar. Continue whisking while slowly streaming in the extra-virgin olive oil until the mixture thickens into a shiny, cohesive emulsion — look for a silky ribboning texture and a glossy sheen. Taste and adjust with a touch more salt, pepper or maple syrup if you like it sweeter. Transfer the finished dressing into a presentable glass jar if it isn’t already, leaving the whisk or lid nearby for serving.
Step 3: Assemble the salad and finish
Divide the mild salad greens between bowls so each portion has a soft, leafy bed. Scatter halved strawberries, thin cucumber slices and orange half-moons over the lettuce, then toss over the maple-candied walnuts and break chunks of creamy goat cheese or feta into generous crumbles on top. Just before serving, drizzle the maple balsamic dressing over each salad in an artful, glossy stream so the vinaigrette beads on the fruit and leaves. Plate with a clean fork on the side and serve immediately for the best contrast of crisp greens, juicy fruit, crunchy candied nuts and creamy cheese.
Notes
- Use ripe but firm strawberries for best texture.
- Make candied walnuts fresh; they soften if stored long.
- Dress the salad just before serving to keep greens crisp.
- Swap goat cheese for feta for a tangier bite.
- Double the dressing and store in the fridge up to 5 days.