Strawberry and Spring Greens Salad with Honey Mustard Vinaigrette – Big Island Bees

With its blend of sweet strawberries, slightly bitter greens, creamy goat cheese, and crunchy macadamia nuts, this seasonal salad perfectly balances texture and flavor. The honey mustard dressing ties it all together, making this the ultimate salad for any occasion. If I had to choose one salad for the rest of my life, this would be it!

I love that I am able to source the best local ingredients found on the beautiful Big Island of Hawaii for this recipe. The fresh greens come from Kona, the sweet strawberries from Kamuela, and the honey-roasted macadamia nuts from the Hamakua Coast. Creamy goat cheese feta from Puna and sweet onions from Maui! The only imported ingredients are for the dressing—but even that gets a Hawaiian twist with the addition of Big Island Bees’ Macadamia Blossom honey.

Each ingredient adds a layer of flavor that makes each bite a unique experience.

Ingredients:

For the Salad:

• 6 cups of mixed spring greens
• 2 cups of Arugula
• 1/2 pound fresh strawberries, hulled and sliced
• 1/4 sweet onion, thinly sliced
• 1/4 cup honey-roasted macadamia nuts
• 1/4 cup creamy goat cheese feta

Honey Mustard Dressing:

Directions

1. Prepare the Salad: In a large bowl, combine the washed and dried spring greens, and arugula. Tear them into large bite sized pieces. Top with sliced strawberries, sweet onion, chopped macadamia nuts, and diced goat cheese feta. Sprinkle with a few edible flowers if desired.
2. Make the Honey Mustard Dressing: In a small jar, shake together the Macadamia Blossom honey, olive oil, Dijon mustard, vinegar, salt, and pepper until smooth and well combined.
3. Toss and Serve: Just before serving, drizzle the honey mustard dressing over the salad and toss gently to coat everything evenly. Serve Immediately. This salad is best served fresh to ensure peak flavor in every bite.