Strawberry Kale Salad with Goat Cheese Croutons
Fresh strawberries, baby kale, pecans and warm, creamy goat cheese star in this spring salad. It's dressed in an easy homemade honey balsamic vinaigrette and perfect for brunch.
Servings: 2 salads
Calories: 504kcal
Ingredients
- 4 cups baby kale
- 1 cup fresh sliced strawberries
- ¼ cup pecans
Honey Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- ½ cup extra virgin olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Goat Cheese Croutons
- 1 egg or egg whites equivalent
- ½ cup panko breadcrumbs
- ½ teaspoon dried basil
- 2 ounces goat cheese
- salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Portion the kale, strawberries, and pecans over two salad plates.
- Shake together the olive oil, balsamic vinegar, honey, salt and pepper in a jar. Set aside. (You will have leftovers for more salad tomorrow!)
- Beat the egg in a bowl. In a separate plate, mix the panko, basil, salt, and pepper.
- Slice the goat cheese into 4 equal medallions. Dip each one in the egg, then the panko mixture.
- In a small skillet, heat the oil over medium-high heat. Add the breaded goat cheese one by one. Fry until golden brown (about 1-2 minutes per side). Turn once.
- Add two goat cheese medallions to each salad. Drizzle 1-2 tablespoons of the honey balsamic vinaigrette over the salads. Serve.
Notes
NOTES:
I used a piece of dental floss to easily slice the cheese. If the cheese begins to soften, refrigerate the breaded medallions for 15 minutes before frying. Also, you will have leftover dressing.
I used a piece of dental floss to easily slice the cheese. If the cheese begins to soften, refrigerate the breaded medallions for 15 minutes before frying. Also, you will have leftover dressing.
Nutrition
Calories: 504kcal | Carbohydrates: 32g | Protein: 16g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 94mg | Sodium: 250mg | Potassium: 884mg | Fiber: 2g | Sugar: 12g | Vitamin A: 13800IU | Vitamin C: 203.1mg | Calcium: 301mg | Iron: 4.3mg