Description
A fresh and easy strawberry salad made with mixed greens, sweet strawberries, feta cheese, pecans, and a homemade balsamic vinaigrette. This quick salad is perfect for a light lunch or refreshing side dish.
Ingredients
- 1/3 cup crumbled feta cheese
- 8 cups mixed salad greens (spring mix or romaine)
- 2 cups strawberries, hulled and quartered
- Freshly ground black pepper, to taste
- 1/3 cup pecan pieces
- 1/2 red onion, thinly sliced
- 6 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- 1/4 tsp kosher salt
Instructions
1. Clean the strawberries and slice them into thin pieces. Wash and thoroughly dry the salad greens.
2. Thinly slice the red onion. To reduce its sharpness, soak the slices in cold water for about 20 minutes, then drain well before using.
3. (Optional) Toast the pecans in a small saucepan over medium heat for a few minutes until golden brown, stirring frequently to prevent burning.
4. In a medium bowl whisk together balsamic vinegar, Dijon mustard, maple syrup, and kosher salt. Gradually whisk in olive oil one tablespoon at a time until the dressing becomes emulsified and creamy.
5. Spread the washed greens on a large serving plate. Top with strawberries, red onions, toasted pecans, and crumbled feta cheese.
6. Drizzle the balsamic vinaigrette over the salad and finish with freshly ground black pepper before serving.
Notes
Soaking the sliced onions in cold water helps reduce their sharp bite while keeping their flavor.
Toasting the pecans is optional but adds a deeper nutty flavor and extra crunch.
This salad tastes best when served immediately after adding the dressing.
You can substitute goat cheese or almonds if you prefer different flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 9 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 15 mg