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Honey Strawberry Balsamic Vinaigrette

By: Professor Mint 

April 25, 2024

As the energetic spirit of Spring fills the air, there's no better way to celebrate the beauty of the season than with all of the fresh, vibrant produce Mother Earth has to offer.  This spring salad is a lovely mix of fresh baby greens, juicy fresh strawberries, and crumbled bleu cheese, crispy pancetta bits, some seeds and nuts if you so please, and maybe even adorned with delicate edible flowers, if you have them.  


But honestly, the contents of the salad can be whatever you like.  What really matters is the luscious strawberry honey balsamic vinaigrette that’s drizzled on top. You can make this dressing sweet, or a little spicy with the addition of a couple chipotle peppers in adobo sauce.  Of course, you are free to choose your own chaos.  How I choose to make my vinaigrette that day very much depends on my mood, but it is definitely my new hyperfixation meal of sorts.  Regardless of what you choose, each bite is packed with bold flavor, and is truly a celebration of all spring has to offer.


And of course, if you want my big ass salad bowl, you can find it over at Vego Garden here.


Salad Ingredients:


Mixed salad greens (e.g., lettuce, kale, arugula, spinach, and watercress)

1 cup strawberries, sliced

1 cup of cucumbers, sliced

½ cup bleu cheese, crumbled

4 oz uncured pancetta, diced

Optional: Edible flowers (such as nasturtium, pansies, or violets)

Optional: Toasted nuts or seeds for crunch, a meat protein, or whatever else suits your fancy 


Vinaigrette Ingredients:


Lime slices/wedges¼ cup balsamic glaze

2-3 tablespoons honey (or however sweet you like)

¼ cup extra virgin olive oil

10-20 strawberries, hulled (I added until the dressing was strawberry tasting enough, and that amount varies a bit based on the strawberry’s size and my mood lol). 

1-2 chipotle peppers in adobo sauce, optional if you want a little spice

1-2 tbsp of water if your dressing is too thick

Salt and pepper to taste (I used roughly ½ tsp of each)



  1. In a frying pan, fry your diced pancetta until crispy, set aside.
  2. In a large salad bowl, combine your mixed greens, sliced strawberries and cucumbers, crumbled bleu cheese, pancetta, and any other ingredient you wish to enjoy in your salad.
  3. In an immersion blender jar, or a blender add your balsamic glaze, honey, strawberries, chipotle peppers (optional), and olive oil and blend until well immersed.  Taste and season with salt and pepper to your liking, blending to make sure it’s all well incorporated. 
  4. Drizzle your vinaigrette over your salad and toss gently to coat.
  5. If you like a bit of crunch, sprinkle toasted nuts or seeds on top.
  6. Serve and enjoy!
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