Strawberry Candied Pecan Salad, an easy summer salad made with sweet strawberries, blueberries, greens and candied pecans.
Strawberry Candied Pecan Salad with Blueberries and Goat Cheese
It’s strawberry season and fresh strawberries are on available at farm stands on street corners and at the farmers market. Each time I see the bright red, sweet berries peaking out of their little yellow baskets I have to buy a quart or two. One to eat plain or in desserts and one to use in my favorite Strawberry Candied Pecan salad. This is the perfect salad for warmer months when you just don’t feel like cooking. Serve it as a side dish or a main course with the addition of a protein at your next dinner party.
Strawberries also take me back to my first summer job, I picked strawberries every morning along with my sister and cousin for a local farm stand. There is nothing like a fresh strawberry warmed by the sun and locally grown. It was chilly at 7:00 but by the time we finished at 11:00 the summer sun was shining.
Why you will love this strawberry pecan salad
- It’s made with simple ingredients.
- A complete meal made with leafy greens and juicy strawberries.
- Healthy and delicious!
What you need to make strawberry candied pecan salad
This simple salad comes together in a jiffy using fresh ingredients.
Salad ingredients
- 6 cups spring greens
- 11/2 cups sliced strawberries
- 1 cup of blueberries
- 5 oz. goat cheese, crumbled
Candied Pecans
- 1 cup pecan halves
- 2 tablespoons unsalted butter
- 3 Tablespoons brown sugar
Lemon Vinaigrette
- 1/4 cup fresh squeezed lemon juice
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon honey or maple syrup
- 1/4 -1/3 olive oil
How to Make This Strawberry Candied Pecan Salad
- Start with the pecans so that they have time to cool. Heat a medium skillet over medium heat. Add the butter and brown sugar and melt together. Then add the pecans, stir the pecans in the sugar syrup until coated, cook for 2-3 minutes until toasty. Remove from heat and cool on parchment paper or a Silphat baking liner.
- Then mix up all of the ingredients for the tangy dressing in a mason jar or a small bowl. Shake or whisk until all of the ingredients are incorporated.
- For the salad, add the spring salad mix to a serving bowl, then top with washed sliced strawberries, blueberries, crumbled goat cheese and candied pecans.
Variations
- This salad is easily adapted to your tastes and the items in your pantry. Add plain pecans if you do not have candied pecans.
- If you have a nut allergy substitute sunflower seeds, pumpkins seeds, hemp seeds or chia seeds.
- Use fresh spinach or baby spinach instead of spring greens.
- Pickled red onions or red onion slices are also delicious and add a pop of color.
- Substitute salty feta cheese or blue cheese for the creamy goat cheese.
- You can never have too much fresh fruit, raspberries, blackberries or even mandarin oranges are great ways to get more into your diet.
- Homemade dressing is a must, try balsamic vinaigrette, raspberry vinaigrette or your favorite vinaigrette.
To make the salad ahead, place all of the ingredients in a large bowl or assemble individually on salad plates. Prepare the salad dressing in a mason jar and when ready to serve shake the dressing and drizzle over the top of the salads. Store in an airtight container for 2-3 days.
Need more strawberry recipes?
Strawberry Feta Tossed Salad with Pesto Vinaigrette
Strawberry and Fresh Herb Salad with Feta Cheese
The Best Fresh Strawberry Cake
THAT’S ALL FOR NOW
If you are looking for a flavorful salad to enjoy over the summer months I hope that you pin or bookmark this Strawberry and Candied Pecan Salad. It’s my favorite salad and I think that it will become yours as well.
You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!
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The Best Strawberry and Candied Pecan Salad Recipe
Strawberry Candied Pecan Salad, an easy summer salad made with sweet strawberries, blueberries, greens and candied pecans.
- Total Time: 15 minutes
- Yield: 4-6 servings 1x
Ingredients
6 cups spring greens
11/2 cups sliced strawberries
1 cup of blueberries
5 oz. goat cheese, crumbled
Candied Pecans
1 cup pecan halves
2 tablespoons unsalted butter
3 Tablespoons brown sugar
Lemon Vinaigrette
1/4 cup fresh squeezed lemon juice
1 teaspoon dijon mustard
1/2 teaspoon honey or maple syrup
1/4 –1/3 olive oil
Instructions
Start with the pecans so that they have time to cool. Heat a medium skillet over medium heat. Add the butter and brown sugar and melt together. Then add the pecans, stir the pecans in the sugar syrup until coated, cook for 2-3 minutes until toasty. Remove from heat and cool on parchment paper or a Silphat baking liner.
Then mix up all of the ingredients for the tangy dressing in a mason jar or a small bowl. Shake or whisk until all of the ingredients are incorporated.
For the salad, add the spring salad mix to a serving bowl, then top with washed sliced strawberries, blueberries, crumbled goat cheese and candied pecans.
- Prep Time: 15 minutes
- Category: Dinner
