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Strawberry Salad with Maple and Thyme Vinaigrette

A refreshing springtime salad featuring the ripest strawberries, fresh mint from the garden, toasted almonds and feta cheese. Dressed with a citrus based Maple and Thyme Vinaigrette. 
Prep Time15 mins
Toasting Almonds5 mins
Total Time20 mins
Course: Salad
Cuisine: American
Servings: 4 salads
Calories: 352kcal

Ingredients

Strawberry Salad:

  • ½ cup almonds, sliced
  • 5 ounces arugula or salad green of your choice
  • 1 pound strawberries, sliced
  • ½ cup feta cheese, crumbled
  • ¼ cup sliced fresh mint leaves

Vinaigrette:

  • cup olive oil
  • 2 tablespoons fresh orange juice from about ½ orange
  • 1 tablespoon fresh lemon juice from about ½ lemon
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped fresh thyme leaves
  • 1 pinch salt and pepper

Instructions

Strawberry Salad:

  • Preheat your oven to 350°. Spread ½ cup of sliced almonds onto a quarter sheet pan. Toast for 3-4 minutes. They will be golden brown and smell fragrant. Set aside until cool.
  • In a large salad bowl toss the salad greens with the strawberries and sliced almonds.
  • Sprinkle feta cheese and chopped mint leaves over the salad. 

Vinaigrette:

  • In a small bowl or jar, combine the olive oil, orange and lemon juices, maple syrup, Dijon mustard, and chopped thyme leaves. Mix or shake to combine. Season to taste with salt and pepper. 
  • Pour vinaigrette over salad and toss to combine or serve the dressing alongside the salad in a small pitcher. 
    Serve immediately.

Notes

This recipe will make 4 nicely sized salads that could be a main course. You can also make 6-8 side salads using this recipe.

Nutrition

Calories: 352kcal | Carbohydrates: 18g | Protein: 7g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 245mg | Potassium: 455mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1095IU | Vitamin C: 79.4mg | Calcium: 215mg | Iron: 1.9mg