Strawberry, Goat cheese, and pepita salad

This summer salad recipe is packed with delicious ingredients that make it a perfect choice for warm weather. Featuring a strawberry balsamic dressing, this salad offers a delightful balance of sweet and tangy flavors. Fresh strawberries add a vibrant pop of color and natural sweetness, while goat cheese provides a creamy and tangy contrast. To complete this easy summer salad, pepitas and homemade croutons add a satisfying crunch. Perfect as a light lunch or a refreshing side dish for summer gatherings!

For most salads, I'm pretty picky about saving leftovers because I am not here for a soggy salad. If you are planning to make this salad with the intent to eat later, I recommend storing the ingredients separately, so that the crunchy bits stay crunchy. Even if you're making a few hours before eating, I recommend waiting to add at least the dressing until the last minute. Mixed greens are a great base for salads, but due to their more delicate leaf texture compared to something like kale, they can be quick to get soggy.

Strawberry, Goat Cheese, Chicken, and Pepita Salad

Yield: 2 servings if as main course, 3-4 servings if as side dish

Ingredients:

For Salad:

1/4 large white onion

6 medium sized strawberries, or more or less if you prefer

3-4 large handfuls of mixed greens

1/4 c pepitas (salted or unsalted)

1/4 c goat cheese

1 Tbsp rosemary (fresh or dried)

Dash of salt, if pepitas are unsalted

Olive oil, avocado oil, or similar for cooking

For Croutons (omit if grain free):

2-3 slices of bread (2 if large slices, 3 if small) (gluten free, sourdough, wheat, etc.)

Dash of salt, pepper, garlic, and Italian seasoning

Olive oil, avocado oil, or similar for cooking

For Chicken:

1/2 lb boneless, skinless chicken thighs

2 Tbsp rosemary (fresh or dried)

1/2 tsp salt

1/2 tsp garlic

1/2 tsp pepper

1 Tbsp apple cider vinegar

1 c water

For Dressing:

4 strawberries

3 Tbsp olive oil

3 Tbsp balsamic vinegar

1/4 tsp salt

1/8 tsp pepper

1/8 garlic

Instructions:

For Chicken:

1. Place trivet inside of instant pot.

2. Place thawed chicken thighs on trivet in instant pot.

3. Add apple cider vinegar and water to base of instant pot.

4. Place sprigs of rosemary on top of chicken if using fresh, or sprinkle generously over chicken if using dried.

5. Sprinkle salt, pepper, and garlic over chicken.

6. Close lid and turn vent to sealing mode.

7. Turn on to high pressure for 10 minutes, then follow with 5 mins of natural release.

8. Once done cooking, carefully remove chicken from the instant pot and place on a cutting board.

9. The chicken should be super tender and easily shred into small, bite-sized pieces.

10. Set aside chicken.

For Dressing:

1. Remove green leaves from strawberry and discard. Add strawberries to blender or food processer.

2. Add balsamic vinegar and olive oil to blender or food processer.

3. Add salt, pepper, and garlic to blender or food processer.

4. Blend until strawberries are fully pulverized and dressing is creamy.

5. Set aside dressing.

For Salad:

1. Place a small saucepan over medium-high heat.

2. Add roughly 1 Tbsp of oil. Once oil is hot, add pepitas and rosemary. Sprinkle lightly with salt, if pepitas are unsalted.

3. Stir frequently to keep pepitas from burning. Cook until most of the pepitas turn lightly brown, about 1-2 minutes.

4. Turn off heat.

5. Remove pepitas from pan and set aside.

6. Dice onion.

7. Place small saucepan back over medium-high heat.

8. Add roughly 1 Tbsp of oil. Once oil is hot, add diced onion.

9. Cook onion until translucent and starting to turn golden brown, about 5 minutes, stirring frequently to prevent onions from burning.

10. Turn off heat.

11. Set aside onions.

12. Roughly chop bread slices into bite size pieces.

13. Place bread pieces into bowl.

14. Drizzle with oil and sprinkle with salt, pepper, garlic, and Italian seasoning.

15. Pour bread pieces onto cooking sheet and place in oven, air fryer, or toaster oven. Toast until lightly golden brown. In our air fryer, this took about 6 mins at 330 degrees.

16. Set aside croutons.

17. Remove leafy greens from tops of strawberries and discard. Slice strawberries into bite-sized pieces.

18. Add mixed greens to large bowl.

19. Drizzle with dressing and toss with salad tongs until greens are fully coated. Add as much or little dressing as desired.

20. Pinch goat cheese into bite sized chunks and add to salad.

21. Add pepitas, onions, croutons, chicken, and strawberries to salad.

22. Lightly toss salad to mix all ingredients.

23. Serve and enjoy.