Candied Pecan Strawberry Salad with Balsamic Vinaigrette

Name: Strawberry Balsamic Salad
Yield: 2 servings
Ingredients: 140 g spring salad mix; 2 cups sliced or quartered strawberries; 1 avocado, sliced or cubed; ½ red onion, sliced thinly; ¼ cup Goat cheese or feta cheese; ½ English cucumber, seeded; 6 medium button mushrooms, sliced; ½ cup pecan halves; 1 tsp oil; 1 tsp sugar; pinch of salt; 1 tbsp honey; 1 ½ tsp Dijon Mustard; ½ tsp kosher salt (half as much if using fine table salt); ¼ tsp pepper; 1 small garlic clove; ½ tsp basil flakes; ¼ tsp oregano flakes; 2 tbsp balsamic vinegar; ⅓ cup olive oil

Written by Ellen Published on April 16, 2023 in Appetizers, Soup and Salad

Excellent version of a common balsamic vinaigrette salad!

DifficultyBeginner

Yields2 Servings

140 g spring salad mix

2 cups sliced or quartered strawberries

1 avocado, sliced or cubed

½ red onion, sliced thinly

¼ cup Goat cheese or feta cheese

½ English cucumber, seeded

6 medium button mushrooms, sliced

½ cup pecan halves

1 tsp oil

1 tsp sugar

pinch of salt

For the dressing:

1 tbsp honey

1 ½ tsp Dijon Mustard

½ tsp kosher salt (half as much if using fine table salt)

¼ tsp pepper

1 small garlic clove

½ tsp basil flakes

¼ tsp oregano flakes

2 tbsp balsamic vinegar

⅓ cup olive oil

Place sliced onions into a bowl and cover with cold water. This will take some of their pungency away. Allow this to sit at room temperature for about 10 minutes, while you prepare the rest of your salad, then rinse and drain.

For the dressing, combine all of the ingredients except oil and whisk. Slowly drizzle in the oil while whisking to emulsify into thick dressing. You will need most of the dressing for the salad, but you may have some leftover.

For quick candied pecans, place pecans into a skillet over medium heat. Drizzle wit oil and cook for 1-2 minutes. Watch closely not to burn, you just want them toasted and smelling nutty. Sprinkle with sugar and salt and cook for another minute or so, again watching very closely. Then remove to a parchment lined plate allowing them to cool.

Place your greens in a large bowl. Layer the rest of the veggies on top. Dress the salad with some of the dressing. You want each element to be dressed well but not drown in the dressing and get soggy. It's always easier to add more dressing as needed, so don't add it all at once. Toss the salad to combine. Top with Goat cheese and candied pecans. I also like adding grilled chicken breast to make it a whole meal. Serve right away and enjoy.