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Strawberry Fields Salad with Chia Seed Vinaigrette - Square Recipe Preview Image

Strawberry Salad with Chia Seed Vinaigrette

This delicious Strawberry Fields Salad with Chia Seed Vinaigrette is packed with fiber and nutrients, and is the perfect way to enjoy fresh strawberries. Plus it's a great option for salad meal prep and it makes a delicious grab-and-go lunch. 

Categories Lunch
Difficulty Easy
Keyword chia seed salad, chia seed salad dressing, strawberry fields salad, strawberry salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 salads
Calories 402 kcal
Author Lacey Baier

Ingredients

For the salad:

  • 2 cups fresh strawberries, sliced
  • 2 cups baby spring lettuce mix
  • 2 tbsp rolled oats, uncooked
  • 1/4 cup unsweetened coconut flakes
  • 1/2 cup raw pecans
  • 3 tbsp goat cheese, crumbled

For the chia seed vinaigrette:

  • 1/4 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp raw honey
  • 2 tsp black chia seeds

Instructions

  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 your oven to 300 degrees F. 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 the heat in your oven to 325 degrees F. Place the roughly chopped 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 the unsweetened coconut flakes to a baking sheet lined with tin foil or parchment paper and place into the 325 degree 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 the 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.

Recipe Video

Recipe Notes

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.

See the post for ingredient substitution recommendations. 

Nutrition Facts
Strawberry Salad with Chia Seed Vinaigrette
Amount Per Serving (1 salad)
Calories 402 Calories from Fat 165
% Daily Value*
Fat 18.3g28%
Saturated Fat 4g20%
Cholesterol 5.2mg2%
Sodium 60.3mg3%
Carbohydrates 21.9g7%
Fiber 7.8g31%
Sugar 9.7g11%
Protein 6.5g13%
* Percent Daily Values are based on a 2000 calorie diet.