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Balsamic Hatfield Pork, Strawberry, and Feta Salad

Delight your Easter guests with bold, springtime flavors when you serve this Balsamic Hatfield Pork, Strawberry, and Feta Salad at the holiday table!
Course Main Course, Salad
Cook Time 10 minutes
Servings 4
Author Jessica

Ingredients

To make the salad

  • 1 Hatfield Touch of Sea Salt Dry Rub Loin Filet cut into bite-size pieces
  • Extra virgin olive oil
  • 1 tsp. dried thyme
  • Pepper to taste
  • 1 - 8 oz bag baby spinach leaves
  • 2/3 cup walnut halves and pieces
  • 1 generous cup strawberries sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red onion sliced thin

To make the balsamic dressing

  • 1/2 cup olive oil
  • 1 tbsp. Dijon mustard
  • 1/3 cup balsamic vinegar
  • 1 tsp. brown sugar

Instructions

To make the salad

  • Heat a tablespoon or two of olive oil in a medium skillet.
  • Add the bite sized pieces of Hatfield pork and dried thyme. Season with black pepper.
  • Cook for 4-6 minutes or until pork is cooked through. Remove from heat and allow to cool to room temperature.
  • In a large salad bowl, add the baby spinach, walnuts, strawberries, feta cheese, and onion. Then, add the pork.
  • Toss and serve with balsamic dressing.

To make the balsamic dressing,

  • Add all of the ingredients to a mason jar.
  • Shake vigorously to combine and serve.

Notes

Pro tip: Use the Hatfield Smoky Balsamic Dry Rub Loin Filet for an extra bold balsamic salad.