Seasonal Greens & Goat Cheese Salad
This salad is light, fresh, and packed with texture — one of my favorite combinations for an light lunch, side dish, or simple dinner with added protein.
Nutritionally, this salad provides a balanced combination of fiber, healthy fats, and antioxidants to help support fullness, digestion, and steady energy. The fresh greens, carrots, and watermelon radishes offer a variety of vitamins and plant compounds, while the olive oil, macadamia nuts, and goat cheese add satisfying fats and flavor that make the salad more nutrient dense and satiating. The apple cider vinegar in the vinaigrette may also help support blood sugar balance and digestion, especially when paired with a balanced meal containing fiber, fat, and protein.
Seasonal Greens & Goat Cheese Salad
Serves 4
Salad:
4 cups seasonal greens
2 carrots, shaved into ribbons or thinly sliced
‘ watermelon radishes, thinly sliced
1/2 cup macadamia nuts
4 tbsp Meredith Dairy sheep and goat cheese, crumbled
1 tbsp Chives
Apple Cider Vinaigrette:
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey
Salt + black pepper to taste
Juice of ½ lemon
Directions:
Add the mixed greens, carrot ribbons, watermelon radishes, macadamia nuts, goat cheese, and chives to a large serving bowl.
In a small bowl or jar, mix the olive oil, lemon, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until smooth and emulsified.
Drizzle the vinaigrette over the salad and toss gently until evenly coated.
Finish with additional cracked black pepper and chives before serving.
Optional additions:
Grilled chicken
Salmon
Avocado
