Strawberry Pecan Salad
This Strawberry Pecan Salad is a bright, elegant spring dinner idea featuring ripe strawberries, candied pecans, creamy goat cheese, crisp mixed greens, and a honey balsamic vinaigrette. Ready in just 15 minutes and perfect for weeknight dinners or spring entertaining.
Equipment
- large salad bowl
- skillet for candied pecans
- whisk
- parchment paper
Ingredients
- 1 cup raw pecan halves
- 3 tbsp granulated sugar
- 1/4 tsp salt (for pecans)
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp pure vanilla extract
- 3 tbsp aged balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 small clove garlic, grated
- 5 tbsp extra-virgin olive oil
- 1/4 tsp salt (for vinaigrette)
- 1/4 tsp black pepper
- 6 oz mixed baby greens and arugula
- 1 1/2 cups fresh strawberries, sliced
- 1/2 small red onion, thinly sliced
- 4 oz fresh goat cheese, crumbled
- 1/4 cup fresh mint leaves, torn
- flaky sea salt for finishing
Instructions
- Toast pecans in a dry skillet over medium heat for 2 minutes until fragrant. Add sugar, salt, and cayenne and stir constantly until sugar melts and coats pecans in amber caramel. Stir in vanilla and transfer to parchment to cool.
- Whisk balsamic vinegar, honey, Dijon, and garlic together. Slowly whisk in olive oil until emulsified. Season with salt and pepper.
- Place mixed greens in a large bowl and toss with two-thirds of the vinaigrette until lightly coated.
- Arrange strawberries, red onion, and candied pecans evenly over the greens.
- Scatter goat cheese and torn mint over the salad. Drizzle remaining vinaigrette lightly over top.
- Sprinkle with flaky sea salt and serve immediately.
Notes
Use fully ripe strawberries for best flavor. Dress the greens immediately before serving to prevent wilting. Store components separately for meal prep and assemble just before eating.