Sweet strawberries, creamy goat cheese, pecans, and spring greens are topped with a rich and tangy balsamic vinaigrette for a fresh, vibrant, and flavorful spring salad. Get the recipe below.
This recipe was featured on our Peter Rabbit Brunch.
Strawberry Pecan Salad
Serves 4
Ingredients:
- 1 shallot, minced
- 3 Tbsp Balsamic vinegar
- 1 Tbsp Dijon mustard
- 2 Tbsp honey
- ½ cup olive oil
- 1 Tbsp lemon juice
- Salt & pepper to taste
- 6 c fresh spring greens
- 1 cup fresh strawberries, cleaned and halved lengthwise
- 2 ounces goat cheese cheese, crumbled
- 1/2 cup whole pecans
Instructions:
1. Make Dressing – In a small bowl or a jar add olive oil, lemon juice, shallot, vinegar, honey, mustard, salt and pepper. Whisk together or shake up to mix together.
2. Toast Pecans – Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant.
3. Assemble Salad – In a large bowl combine spring greens and strawberries. Gently toss with dressing to coat thoroughly. Crumble goat cheese on top and sprinkle with pecans.
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