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A refreshing Strawberry Pecan Salad in a bowl, featuring vibrant greens, sliced strawberries, crunchy pecans, and red onion, with a fork.
Layla

Strawberry Pecan Power Salad with Balsamic Vinaigrette

This vibrant Strawberry Pecan Power Salad combines fresh greens, juicy strawberries, and crunchy candied pecans with a tangy homemade balsamic vinaigrette for a delightful and easy meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Candied Pecans
  • 1/2 cup pecans halves, raw
  • 1 tbsp butter unsalted, melted
  • 1 tbsp maple syrup pure
  • 1/4 tsp cinnamon ground
  • 1 pinch salt
For the Salad
  • 6 cups mixed greens baby spinach and arugula, washed and dried
  • 1 lb strawberries fresh, hulled and sliced
  • 1/2 cup red onion thinly sliced
  • 1/4 cup feta cheese crumbled
For the Balsamic Vinaigrette
  • 1/4 cup olive oil extra virgin
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/4 tsp garlic powder
  • 1 pinch salt to taste
  • 1 pinch black pepper freshly ground, to taste

Equipment

  • Large Mixing Bowl
  • Small Skillet
  • Whisk
  • Small bowl for dressing
  • Baking Sheet
  • Parchment Paper

Method
 

Prepare the Candied Pecans
  1. Preheat a small skillet over medium-low heat. Line a small baking sheet with parchment paper.
  2. In the skillet, combine the pecans, melted butter, maple syrup, ground cinnamon, and a pinch of salt. Stir continuously for 5-7 minutes until the pecans are glossy, fragrant, and lightly toasted. Be careful not to burn them.
  3. Immediately spread the candied pecans in a single layer on the prepared parchment paper. Let them cool completely, about 10 minutes, until crisp. Once cool, they can be broken into smaller pieces if desired.
Assemble the Salad
  1. In a large mixing bowl, gently combine the washed and dried mixed greens, sliced strawberries, and thinly sliced red onion.
  2. Add the crumbled feta cheese to the salad mixture.
Prepare the Balsamic Vinaigrette
  1. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, garlic powder, salt, and black pepper until well combined and emulsified.
Serve
  1. Just before serving, drizzle the desired amount of balsamic vinaigrette over the salad. Toss gently to coat all ingredients evenly.
  2. Sprinkle the cooled candied pecans over the top of the salad. Serve immediately.

Notes

For a heartier meal, add grilled chicken, salmon, or chickpeas. The candied pecans can be made a day in advance and stored in an airtight container at room temperature. Dress the salad just before serving to prevent the greens from becoming soggy. Other great additions include avocado, goat cheese, or a sprinkle of toasted sesame seeds.