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Strawberry and Candied Pecan Salad

Strawberry and Candied Pecan Salad

Spring greens topped with strawberries, candied pecans, red onions, goat cheese, blueberries, and a Strawberry Vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4
Calories 250 kcal

Equipment

  • Food processor

Ingredients
  

  • 1½ cups sliced strawberries
  • 4 cups Spring greens
  • ½ cup sliced red onion
  • 4 ounces goat cheese, crumbled
  • 1 cup blueberries

For the Candied Pecans:

  • 1 cup pecan halves
  • 2 tbsp. unsalted butter
  • 3 tbsp. brown sugar

For the Strawberry Vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup rice wine vinegar
  • 2 tbsp. strawberry jam

Instructions
 

  • First, make the Strawberry Vinaigrette: Process the jam in the food processor until it's smooth. Then, combine the jam with the rest of the vinaigrette ingredients in a jar and shake it to combine everything.
  • Also, make the candied pecans: Heat a medium skillet on medium heat and melt the butter and brown sugar together. Add the pecans and stir them until the pecans are toasty and coated with the sugar. Let them cool on a wax paper lined plate.
  • In a large bowl, toss together the greens, strawberries, red onions, blueberries, goat cheese, pecans, and as much dressing as you want.

Nutrition

Calories: 250kcal
Keyword salad
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