Mixed Greens Salad w/Lilikoi Vinaigrette, Honey Macadamia Nuts, & Goat Cheese

Mixed Greens Salad w/Lilikoi Vinaigrette, Honey Macadamia Nuts, & Goat Cheese

Greetings from MAUI!!! I'm here soaking up all the goodness this island has to offer because SURPRISE, I flew back on Saturday to really surprise my mama for her birthday!! And gosh, surprising my mom was ridiculously difficult to do because we talk every day, so I def had a couple almost spill the beans moments. Mega thanks to my dad for being the genius behind this awesome weekend. I wish I could take the credit for the lovely gesture but it was all him. And I'm so freakin' grateful for it because gosh was it magical walking in the door, which I snapped on Snapchat (username: akysar), and seeing my mom's face. PRICELESS.

Speaking of mothers and surprises....SURPRISE to one of my favorite mamas to be, Sarah. So you probably know her from her insanely beautiful blog, Snixy Kitchen, but I'm proud to say we're real life pals as well as blog buddies. If you can't tell from her blog, Sarah's not only incredibly gifted but also very, very funny. VERY. My nonexistent abs thank her each and every time we chat. And she's about to become a baby mama, which I felt the need to clarify because she's already mama to two crazy kitties. Anyway, today there's a whole lot of cheese (and other things, but mostly cheese) happening in her + cheesebaby's honor. Alanna (The Bojon Gourmet) and Todd (HonestlyYUM) are the awesome hosts of this sweet virtual baby shower (thanks guys) and there are so many awesome cheesebaby recipes, I can't even rn (right now).

Today I'm sharing a salad that can for sure be eaten for pretty much any meal. As Molly taught me, breakfast salad is a real thing (see here and here) and it's awesome, so yesterday my mom and I shared this breakfast salad and toasted Sarah with it and a glass of iced tea. Cheers from across the Pacific, mama to be! Since Sarah's on a crazy cheese kick, I threw some giant medallions on top of this mostly fruity salad. I threw some honey mac nuts because ever since I sent some macadamia nuts to Sarah, I can't help thinking about her when I see/eat/think about them? And as for all that fruit...why not!! When you've got an abundance of local starfruit, pineapple, tangerines, lemons, and lilikoi (passion fruit) staring at you, you pretty much have to use them, right? Throw in some fresh mint and you've pretty much just made the prettiest any meal of the day salad. Happy #cheesebabyshower, Sarah!!

Ps - Be sure to scroll down to see all the yum that's happening in Sarah's honor today!  

Pss - This was the view from our room yesterday (pre-breakfast salad). (This is a not so humble, humblebrag.)

Pss - This was the view from our room yesterday (pre-breakfast salad). (This is a not so humble, humblebrag.)


Serves 2 - 4



  • Juice and pulp of 1 fresh lilikoi (passion fruit) or 3 Tbsp. lilikoi nectar

  • 1 Tbsp. fresh lemon juice

  • 1/2 Tbsp. dijon mustard

  • 1 Tbsp. honey

  • 4 Tbsp. avocado oil or olive oil

  • Kosher salt and freshly ground black pepper


  • 1/2 c. whole or halved raw macadamia nuts

  • 2 Tbsp. honey

  • Kosher salt and freshly ground black pepper

  • 4 c. mixed baby salad greens (like arugula, romaine, mizuna, etc.), washed and dried

  • 1/2 medium, fresh pineapple, cleaned, cored, and cut into 1-1/2-inch wedges

  • 1 ripe starfruit, cut into 1/3-inch slices

  • 2 fresh tangerines, peeled with segments separated

  • 3 sprigs fresh mint, chiffonade

  • 10 oz. log of fresh goat cheese, cut into 1/2-inch rounds (use floss for best results)


  • Salad bowl

  • Small skillet

  • Spatula

  • Whisk

  • Small bowl


  1. Whisk together all vinaigrette ingredients, seasoning with salt and pepper to taste and set aside.

  2. Heat a small skillet over medium heat, and toss macadamia nuts with honey, and add a pinch of salt and pepper, and cook for 1 to 2 minutes or until nuts are toasted and caramelized. Remove from heat and let cool in pan.

  3. Layer the little baby salad greens, pineapple wedges, starfruit, tangerines, and goat cheese medallions and sprinkle with chiffonade mint. Top with honeyed macadamia nuts and drizzle with vinaigrette.

  4. Serve and enjoy!


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