Cape Cod Salad

Ingredients

• 120 g (4 cups)mixed greens (baby spinach, rocket and romaine lettuce)
• 150 g (1 cup)fresh berries (strawberries and blueberries)
• 113 g (4 oz)goat’s cheese
• 60 g (½ cup)pecans or walnuts
• 60 ml (¼ cup)apple cider vinaigrette
• to tastesalt
• to tastefreshly cracked black pepper

Instructions

1. 1

   Rinse the greens

   Gently rinse the mixed greens under cold water, then spin them dry in a salad spinner. Put them in a large salad bowl.

2. 2

   Add the berries

   Slice the strawberries and add them to the greens with the whole blueberries.

3. 3

   Crumble the cheese

   Crumble the goat’s cheese over the salad.

4. 4

   Add the nuts

   Sprinkle the pecans or walnuts over the salad. If you have toasted them, let them cool slightly first.

5. 5

   Dress the salad

   Pour the apple cider vinaigrette over the salad and toss gently.

6. 6

   Season and serve

   Season to taste with salt and freshly cracked black pepper. Toss once more and serve immediately.

What is Cape Cod salad?

This is a fresh American-style salad built around mixed leaves, seasonal berries, goat’s cheese, nuts and a tart-sweet vinaigrette. Its ingredients evoke the summery fruit and coastal flavours associated with Cape Cod, though the name can describe different salad combinations.

Here, the juicy berries balance the cheese’s tang, while toasted nuts bring a savoury crunch. The mix of spinach, rocket and romaine gives each forkful a varied texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 6g protein, 15g carbs, 14g fat.

The berries and greens provide most of the carbohydrates, while the goat’s cheese and nuts contribute much of the fat and some of the protein. Serve it with a protein-rich main or add one to the salad, and pair it with wholegrain bread if you would like a more filling plate.

Choose and prepare the greens

Dry leaves: spin the greens thoroughly after rinsing so the dressing clings to them instead of being diluted by water.

Mix the leaves: baby spinach is tender, rocket adds a peppery note, and romaine contributes a crisp bite. Keep the pieces manageable so they are easy to eat with the berries and cheese.

Make the berries and cheese work

Slice strawberries: cut them into bite-sized pieces so they distribute easily through the leaves; leave the blueberries whole.

Crumble goat’s cheese: scatter it over the salad rather than mixing it in heavily. This keeps its creamy texture distinct and helps prevent the berries from getting squashed.

Bring out the nuts’ flavour

Toast gently: warming the pecans or walnuts in a dry pan can deepen their flavour. Keep an eye on them and let them cool before adding so they stay crisp and do not wilt the leaves.

Add them near serving time, especially if you want their crunch to stand out against the soft cheese and fruit.

Dress just before serving

Start modestly: pour over the vinaigrette and toss lightly, then add more only if the leaves seem underdressed. The berries and cheese already contribute plenty of flavour.

Serve promptly after dressing. Waiting too long can make the leaves limp and soften the toasted nuts.

What to serve alongside it

Serve the salad as a fresh side with grilled chicken, fish or a simple summer supper. It also works as a light lunch with bread alongside.

For a more substantial meal, add a protein you enjoy while keeping the salad’s sweet, tangy and crunchy contrast intact.

Recipe notes & tips

• Dry the leaves well so the vinaigrette does not slide off.
• Slice the strawberries into similar-sized pieces for easier serving.
• Toast the nuts ahead, then cool them completely before adding.
• Keep some cheese and nuts aside to scatter over the top for an even finish.
• Toss gently to avoid crushing the berries.
• Dress the salad just before bringing it to the table.

Variations

• Swap the cheese: use feta instead of goat’s cheese for a saltier flavour.
• Change the nuts: choose pecans or walnuts according to the flavour and crunch you prefer.
• Use seasonal fruit: replace or combine the berries with other fresh fruit that pairs well with the vinaigrette.
• Make it a main: add grilled chicken for a more substantial salad.
• Add extra crunch: include thinly sliced apple for another crisp, sweet element.

Common mistakes to avoid

• Wet leaves: spin them dry thoroughly so the dressing is not watered down.
• Overmixing: toss gently to keep the berries intact and the cheese in crumbles.
• Adding warm nuts: let toasted nuts cool before they touch the greens.
• Too much dressing: begin with less and add more to taste.
• Dressing too early: wait until just before serving to help the leaves stay crisp.

How to store

For the best texture, serve the salad immediately after dressing. If preparing ahead, refrigerate the undressed greens, berries, cheese and nuts separately in covered containers, then assemble just before serving; keep leftovers refrigerated and eat within a day.

Frequently asked questions