Spring Mix Salad with Herbed Goat Cheese

We like to say that summer tastes like a tomato sandwich on white bread or a serving of fresh blueberry cobbler. Have you ever wondered what spring tastes like? To answer that question, we present this pretty spring salad. This dish is full of spring vegetable highlights: thinly shaved asparagus, sugar snaps and peas for sweetness, radish for a little bite and lots of herbs – both on the goat cheese and mint leaves in the salad. We dressed this salad with a simple dressing of lemon and olive oil to let the vegetables and the tender spring greens shine. Take care to treat the vegetables right and allow them to shine in this spring mix salad. Seek out fresh vegetables at your local farmers' market to get the best produce. Larger spears of asparagus are easier to shave. Simply hold each spear by the tip and shave downward as if you're peeling it. Continue shaving until you have a piece remaining that's too thin to shave. You can discard that piece or toss it in the salad as well. The goat cheese rounds, which are very bright and refreshing with lots of herby flavor going on, can be made up to one day in advance.

Spring Mix Salad with Herbed Goat Cheese
Photo: Victor Protasio; Prop Styling: Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall
Active Time:
20 mins
Total Time:
20 mins
4 serves


  • 5 tablespoons chopped mixed fresh herbs (such as chives, dill, and tarragon)

  • 1 (8-oz.) plain goat cheese log

  • 10 ounces fresh thick asparagus (from 1 [1-lb.] bunch), trimmed and shaved into thin strips using a vegetable peeler

  • 8 ounces fresh sugar snap peas, strings removed

  • 3 medium radishes, thinly sliced on a mandoline

  • 2 ounces mixed spring greens (about 2 cups)

  • 1 cup thawed frozen sweet peas

  • 1 cup loosely packed fresh mint leaves

  • 3 tablespoons fresh lemon juice (from 1 lemon)

  • 2 tablespoons extra-virgin olive oil

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1/4 cup chopped roasted salted almonds


  1. Spread chopped mixed herbs in an even layer on a medium plate. Roll goat cheese log in herbs until evenly coated, pressing lightly to adhere. Chill 10 minutes.

  2. Gently toss together asparagus, sugar snap peas, radishes, spring greens, sweet peas, and mint leaves in a large bowl until well combined. Drizzle mixture with lemon juice and olive oil, and sprinkle with salt and pepper. Gently toss to coat.

  3. Using a sharp knife, slice the goat cheese log into 12 (1/4-inch-thick) rounds. Arrange goat cheese rounds on top of salad. Sprinkle with almonds, and serve.

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