Fresh strawberries, baby kale, pecans and warm, creamy goat cheese star in this spring soiree on a plate.
This month’s #RecipeRedux is all about spring cleaning. The idea was to look through the fridge and pantry and use an ingredient that’s been hanging out for a while. Now, I’ll admit… I could have come up with a whole lot of recipes with the stuff in my pantry. Why DO I have so many different grains, cheeses and flours? I digress. That’s a conversation for another day.
I’ve been buying strawberries like they are going out of style. They are so sweet and delicious right now. I have them for breakfast, as a snack or for dessert at least once a day. With so many strawberries hanging out, it was only natural to create a recipe featuring strawberries.
Pushing aside a basket of berries in the fridge, I found a small log of goat cheese. I’ve always enjoyed fried goat cheese on salads. So I was excited to make these fried goat cheese croutons at home for the first time. I love the crispy coating with the warm and gooey center.
Truth be told, I really just wanted to eat the goat cheese with strawberries. I’m kidding… kinda.
As for the greens… baby kale makes a perfect base for this salad. I needed to use the kale because it was about to go to the dark side. This was my second time buying baby kale and possibly my last (for a while). Turns out I prefer regular old kale. No matter. Like a good dietitian, I’m eating my greens. And I love them.
So I cleaned out the kale and goat cheese to create this Strawberry Kale Salad with Goat Cheese Croutons (!) and a drizzle of honey balsamic vinaigrette. Let’s get to the recipe…
Click the link below to check out what the other recipe reduxers created after their spring cleaning.