Strawberry Fields Salad With Chia Seed Vinaigrette

Name: Strawberry Fields Salad With Chia Seed Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHIA SEED VINAIGRETTE:; 1/4 cups Olive Oil; 3 Tablespoons Red Wine Vinegar; 1 Tablespoon Raw Honey; 2 teaspoons Black Chia Seeds; FOR THE SALAD:; 2 Tablespoons Rolled Oats, Uncooked; 1/2 cups Raw Pecans; 1/4 cups Unsweetened Coconut Flakes; 2 cups Baby Spring Lettuce Mix; 2 cups Fresh Strawberries, Sliced; 3 Tablespoons Goat Cheese Crumbled

Servings: persons

FOR THE CHIA SEED VINAIGRETTE:
1/4 cups Olive Oil
3 Tablespoons Red Wine Vinegar
1 Tablespoon Raw Honey
2 teaspoons Black Chia Seeds
FOR THE SALAD:
2 Tablespoons Rolled Oats, Uncooked
1/2 cups Raw Pecans
1/4 cups Unsweetened Coconut Flakes
2 cups Baby Spring Lettuce Mix
2 cups Fresh Strawberries, Sliced
3 Tablespoons Goat Cheese Crumbled

1
To make the chia seed vinaigrette, in a medium mixing bowl, combine olive oil, red wine vinegar, raw honey, and black chia seeds. Stir well and then set aside.
2
To toast the oats, preheat oven to 300u00b0F. Line a rimmed baking sheet with aluminum foil or parchment paper and add the oats. Place in the oven and toast, stirring occasionally, for 15 minutes or until they are golden brown. Set aside and allow to cool.
3
To toast the pecans, increase oven temperature to 325u00b0F. Place raw pecans on a baking sheet lined with tin foil or parchment paper and toast them just until they become aromatic, about 8-10 minutes. You have to watch them carefully as they are easily burned. Remove from oven and allow to cool, then chop into small pieces.
4
To toast the coconut flakes, add unsweetened coconut flakes to a baking sheet lined with tin foil or parchment paper and place into the 325u00b0F oven for 2-3 minutes until lightly golden. Toss frequently and watch carefully. Remove from the oven and set aside to cool.
5
To assemble the salad, in a large mixing bowl, combine baby spring lettuce mix, sliced strawberries, toasted oats, toasted pecans, crumbled goat cheese, and toasted coconut flakes.
6
To serve, drizzle with the chia seed vinaigrette, toss, and top with a little more toasted coconut and enjoy.
7
Notes:
8
1. If you're prepping this salad ahead, make sure to keep the dressing in a separate container and then toss right when you're ready to enjoy.
9
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354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE CHIA SEED VINAIGRETTE:, 1/4 cups Olive Oil, 3 Tablespoons Red Wine Vinegar, 1 Tablespoon Raw Honey, and more.

Yes, Strawberry Fields Salad With Chia Seed Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!