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Challenge: Savoring Spring

Spring salad with asparagus, strawberries and goats cheese toasts

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Don't get me wrong, I love so many winter dishes, but it's nice to change things up come spring and add a bit more color to what we eat and lighten things up. This spring salad just shouts the colors of the season and has some of my favorite spring ingredients - asparagus and strawberries. The goats cheese toasts definitely make it even better still!

Spring salad with asparagus, strawberries and goats cheese toasts


  • 10 asparagus spears
  • 2tbsp olive oil
  • 2tbsp lemon juice
  • salt and pepper
  • approx 10 basil leaves
  • approx ½ a small-med fennel bulb
  • around 4 handfuls arugula
  • around 6 strawberries
  • 6 slices of baguette
  • 1 small round of goats cheese (one with rind generally best)


  1. Steam the asparagus chunks for around 3-5minutes until tender to the knifepoint then run under cold water/dunk in cold water to stop them cooking further.
  2. Whisk together the olive oil, lemon juice and a couple grinds of salt and pepper. Finely chop the basil leaves and mix with the oil-lemon dressing.
  3. Finely slice the fennel, cutting larger slices in half or smaller, then mix with the arugula/rocket. Mix through the dressing and arrange on either two plates or one larger serving plate.
  4. Arrange the asparagus over the arugula-fennel mixture. Slice the strawberries and arrange on top.
  5. Toast the slices of baguette lightly and put a piece of the goats cheese on each slice so that the bread is largely covered (for me, this was a half-round slice with the ends tucked in). Toast the slices under the broiller/grill for a couple minutes so that the cheese melts and starts to brown slightly. Arrange over the salad and serve.

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