Description
This vibrant and refreshing salad combines crisp greens, juicy citrus, and sweet berries, all tossed in a zesty homemade vinaigrette. It’s the perfect dish to bring a burst of spring flavor to your table.
Ingredients
- 5 oz (about 5–6 cups) mixed spring greens or arugula, washed and dried
- 1 large orange, segmented
- 1 large grapefruit, segmented
- 1 cup fresh strawberries, hulled and halved or quartered
- 1/2 cup fresh blueberries or raspberries
- 1/4 cup pecans or walnuts, lightly toasted and chopped
- 2 oz goat cheese or feta, crumbled (optional)
- For the Citrus Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice (or lime/orange juice)
- 1 tbsp honey or maple syrup
- 1/2 tsp Dijon mustard (optional, for emulsification)
- Salt and freshly ground black pepper to taste
- Fresh mint or basil leaves, for garnish (optional)
Instructions
- Step 1: Prepare Greens and Fruit. Ensure your mixed greens are thoroughly washed and dried. Segment the orange and grapefruit, and halve or quarter the strawberries. Place all prepared greens, citrus segments, berries, toasted nuts, and crumbled cheese (if using) in a large salad bowl.
- Step 2: Make the Citrus Vinaigrette. In a small bowl or jar, combine the olive oil, lemon juice, honey/maple syrup, Dijon mustard (if using), salt, and pepper. Whisk vigorously or shake well until the dressing is fully emulsified and creamy. Taste and adjust seasonings as needed.
- Step 3: Dress and Toss. Just before serving, pour about two-thirds of the vinaigrette over the salad ingredients. Gently toss with salad tongs or clean hands until all components are lightly coated. Add more dressing if desired, but avoid over-dressing.
- Step 4: Serve Immediately. Transfer the Bright Spring Salad to a serving platter or individual plates. Garnish with fresh mint or basil leaves if desired, and serve immediately to enjoy its crisp freshness.
- Prep Time: 15 mins
- Cook Time: 5 mins (for toasting nuts)