Green Salad with Strawberries & Goat Cheese


  • 1 tablespoon pure maple syrup or brown sugar
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • Freshly ground pepper , to taste
  • 3 cups baby spinach
  • 3 cups watercress, tough stems removed
  • 2 & 1/2 cups sliced fresh strawberries (about 12 ounces)
  • 1/3 cup fresh chives, cut into 2-inch pieces
  • 1/2 cup toasted chopped pecans  (see Tip)
  • 1/4 cup crumbled goat cheese


  1. Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl.
  2. Add spinach, watercress, strawberries and chives; toss to coat.
  3. Divide the salad among 4 plates and top with pecans and goat cheese.

Tip: To toast chopped or sliced nuts, stir constantly in a small dry skillet over medium-low heat until fragrant and lightly browned, 2 to 4 minutes.


PREP TIME: 40 minutes

Recipe originally appeared in: EatingWell Magazine, May/June 2009

You may also like

Comments are closed.