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Delight your Easter guests with bold, springtime flavors when you serve this Balsamic Hatfield Pork, Strawberry, and Feta Salad at the holiday table!
There’s something about springtime that makes me want to eat salad, salad, and more salad! With the Easter holiday coming up, I’ve been thinking about our plans and what dishes I’ll be making. We never host holidays (although, as I’ve said, I really don’t think I’d mind it all that much), but I always show up with a dish! Usually it’s my Italian Pasta Salad that I’ve made so many times that I’m so over it! So I always try to bring something else along, too. Usually that “something else” is in the form of a dessert or another side. But as my family’s proven time and time again, you can’t go wrong with a salad!
I mean, I get it. Ham is traditional and usually takes the main stage at the Easter dinner table with leftovers abound. But just like my pasta salad, I find myself passing it up a lot of the time for other dishes on the table. That’s why I’m always thankful to sit down at a holiday table with lots of sides and more than one meat option. Since a nice, green salad is pretty much a staple at any family gathering, I decided to make a springtime salad that would make a delicious entree or side dish this Easter.
Ham, step aside! Because this year, I’m all about Hatfield Dry Rub Seasoned Pork Loin Filets! I buy these for dinner every now and then because they’re already dry rub seasoned with bold flavors and so easy to make! They’re also pretty versatile, too. You can roast them in the oven, make them in the crockpot (they make a great shredded pork), or even use them in a salad!
Yup! I’m using a Hatfield Dry Rub Seasoned Pork Loin Filet in a springtime salad that will surprise and delight all of your Easter guests! Hatfield is all about making things stress-free and as easy as possible in the kitchen. We all know that holidays can be a little stressful. Especially if you’re like my family and plan on cooking up quite the spread!
Don’t stress this year because Hatfield has you covered in the kitchen. The prep is done for you, so you can enjoy spending more quality time with your loved ones. The Hatfield brand is family owned, American made, and committed to sustaining American family farms. That’s why you can trust their Pork With a Pledge. Hatfield pledges that their products are raised ethically without added hormones, steroids, or growth promotants.
This recipe makes a pretty large salad and a decent amount of homemade balsamic dressing. I used the Hatfield Touch of Sea Salt Dry Rub Seasoned Pork Loin Filet in this recipe. Of course, if you want a really bold balsamic flavor, you can opt to use the Hatfield Smoky Balsamic Dry Rub Seasoned Pork Loin Filet. This time of year gets me really excited for fresh berries, so I had to add some strawberries into this salad. Plus, strawberries and balsamic go so well together! I balanced all of the flavors in this salad with creamy feta cheese, some red onion, walnuts, and a little dried thyme.
The balsamic dressing is simple, but flavorful. It starts with extra virgin olive oil and balsamic vinegar. I added a little brown sugar for a touch of sweetness and some Dijon mustard to really pull it all together. I would definitely recommend making and serving it in a mason jar for easy traveling. All you need to do is shake it up, spoon it on, or pour it out! Besides, who doesn’t love the rustic charm of a mason jar? So cute!
- 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
- 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 (no pink inside, 145°F). 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.
- Pro tip: Use the Hatfield Smoky Balsamic Dry Rub Loin Filet for an extra bold balsamic salad.
I don’t know about you, but I like to experiment with new recipes before I bring them to a table full of absolute foodies, like my family. That’s why I made this salad for dinner recently. My husband wasn’t so sure about strawberries in his salad at first, but it ended up being a hit! Right down to that homemade balsamic dressing! Now I’m sure it’ll be a crowd pleaser for Easter!
Get ready to prep your Easter dinner menu at ACME, or at your favorite retailer, where Hatfield pork is sold. That’s where I found this Hatfield Dry Rub Seasoned Pork Loin Filet and a variety of other bold flavors! They’re right there in the meat case. Just grab, unwrap, and cook for a delicious and easy family meal!
If you’re ready to delight your taste buds with springtime flavor, this salad will go way beyond the Easter table! And if you like this Hatfield recipe, you might enjoy these Hatfield Tuscan Herb Grilled Pork Lettuce Cups, as well!
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