Texan Heartland Recipe
Strawberry Jalapeño & Goat Cheese Salad
- Servings
- 4
- Prep Time
This vibrant salad combines fresh greens, creamy goat cheese, candied pecans, and sliced strawberries, all tied together with a sweet-heat vinaigrette made from Texan Heartland’s Vanilla Strawberry Jalapeño Jam. It’s refreshing, balanced, and elegant enough for entertaining while simple enough for a weekday meal.
Ingredients
- 5 oz mixed spring greens or baby spinach
- 1 cup fresh strawberries, hulled and sliced
- 4 oz goat cheese, crumbled
- ½ cup candied pecans or toasted walnuts
- ¼ small red onion, thinly sliced
For the Vinaigrette
- 3 tbsp Texan Heartland Vanilla Strawberry Jalapeño Jam
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- ½ tsp Dijon mustard
- Pinch of salt and black pepper
Directions
- Make the vinaigrette: In a small bowl or jar, whisk together Texan Heartland Vanilla Strawberry Jalapeño Jam, balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until smooth and emulsified.
- Assemble the salad: Place greens in a large bowl or platter. Top with sliced strawberries, goat cheese crumbles, red onion, and candied pecans.
- Dress & serve: Drizzle vinaigrette over salad just before serving. Toss gently if desired.
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