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Salads

Strawberry Salad with Black & Gold

Sweet strawberries, tender greens, and pickled red onion topped with our Black & Gold for a salad that’s bold, balanced, and unexpectedly beautiful. Rich, savory, and bright all at once, it’s an easy spring favorite for entertaining or everyday indulgence.

Serves: 4 people

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Ingredients

  • 4 cups spring mix or butter lettuce

  • 1 1/2 cups strawberries, halved

  • 1/4 cup quick-pickled red onion

  • 4 oz Black & Gold, broken into chunks

  • 1/4 cup candied pecans or walnuts

  • 2 tbsp fresh basil or mint​

Dressing​

  • 2 1/2 tbsp olive oil

  • 1 tbsp balsamic vinegar

  • 1 tsp maple syrup

  • 1 tsp Dijon mustard

  • Pinch of salt

  • Black pepper to taste

Quick Pickled Red Onion

  • 1/2 red onion, thinly sliced

  • 1/4 cup apple cider vinegar

  • 1/4 cup warm water

  • 1 tsp sugar or maple syrup

  • 1/2 tsp salt

Stir together and let sit at least 20 minutes before using.

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Instructions

  1. Arrange the greens on a platter.

  2. Add strawberries, pickled onion, and Black & Gold across the top.

  3. Sprinkle with candied nuts and herbs.

  4. Whisk together olive oil, balsamic, maple syrup, Dijon, salt, and pepper.

  5. Drizzle lightly just before serving.

Golden Beet Salad with Aged Garlic Truffle

Golden beets, tender greens, and bright citrus topped with our Aged Garlic Truffle for a salad that feels fresh, elegant, and just a little indulgent. Earthy, vibrant, and full of contrast, it’s a beautiful spring dish for entertaining or an elevated everyday lunch.

Serves: 4 people

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Ingredients

  • 2 medium golden beets, roasted and peeled

  • 1 blood orange or cara cara orange, peeled and sectioned

  • 1 cucumber, ribboned

  • 2 cups baby greens or arugula

  • 4 oz Aged Garlic Truffle, shaved or broken into pieces

  • 2 tbsp chopped toasted hazelnuts

  • 1 tbsp chopped chives

Dressing

  • 2 tbsp olive oil

  • 1 tbsp orange juice

  • 1 tsp lemon juice

  • 1 tsp maple syrup

  • 1/4 tsp flaky salt

  • Black pepper to taste

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Instructions

  1. Slice the roasted beets into thin rounds.  Slightly overlap 5 slices in a line, roll them up in a cylinder and cut in half to form 2 rosettes.

  2. Arrange greens on a platter, then tuck orange sections, beet rosettes and cucumber ribbons in amongst the greens.

  3. Add Aged Garlic Truffle pieces evenly across the salad.

  4. Whisk together olive oil, orange juice, lemon juice, maple syrup, salt, and pepper.

  5. Spoon the dressing lightly over the salad.

  6. Finish with hazelnuts and chives

Pan-Seared Greener Pastures Salad

A fresh, crunchy salad tossed in a bright raspberry vinaigrette, studded with dried cranberries and slivered almonds, and topped with lightly breaded, pan-seared Greener Pastures medallions.

Prep time: 10 minutes.          Cook time: 10 minutes    Serves: 2 people

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​Ingredients:
Salad 

  • 5–6 cups mixed greens (spring mix + a little arugula is great)

  • 1/3 cup dried cranberries

  • 1/3 cup slivered almonds, toasted

  • Optional but great: 1 small crisp apple or pear, thinly sliced (adds fresh crunch)

  • Greener Pastures, sliced into medallions (about 1/2–3/4" thick)

  • 2–3 tbsp flour (AP or gluten-free)

  • 1/2 cup panko (or fine breadcrumbs)

  • 1/2 tsp garlic powder (optional)

  • 1/2 tsp smoked paprika or black pepper (optional)

  • pinch salt

  • 2–4 tbsp neutral oil (avocado/grapeseed) for searing

Raspberry vinaigrette

  • 1/4 cup raspberry preserves or 1/3 cup mashed fresh raspberries

  • 2 tbsp red wine vinegar (or balsamic for a deeper vibe)

  • 1 tsp Dijon mustard

  • 1 small garlic clove, microplaned (optional)

  • 1/3 cup olive oil

  • Salt + black pepper to taste

Instructions:

  1. Make the dressing: whisk preserves/raspberries + vinegar + Dijon (+ garlic). Slowly whisk in olive oil until glossy. Taste and adjust: more vinegar for tang, more jam for sweetness, pinch of salt to make it pop.

  2. Combine flour, panko, garlic powder, smoked paprika, salt and pepper in a bowl.  Gently coat the Greener Pastures medallions in this mixture.

  3. Heat a nonstick or well-seasoned skillet over medium to medium-high. Add oil. Sear medallions 1.5–2.5 min per side until golden and crisp. Transfer to a rack or paper towel. Rest 2 minutes (keeps them crisp).

  4. Toss greens with just enough vinaigrette to lightly coat.

  5. Add cranberries + toasted almonds (+ apple/pear if using).

  6. Top with warm, crispy Greener Pastures medallions.

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