Baby Greens, Strawberry and Goat Cheese Salad with Mango Poppy Seed Dressing

SavvyMom July 4, 2016
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Baby Greens, Strawberry and Goat Cheese Salad with Mango Poppy Seed Dressing

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

  • 1
    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.
  • 2
    With the motor running on low, slowly pour in the oil and blend until the dressing is completely emulsified (is mixed completely).
  • 3
    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.
  • 4
    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.
  • 5
    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.

Tagged under: salad,salad recipe,baby greens salad

Category: 15-minute


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