Almonds and walnuts get all the press when it comes to salad topper nuts, but there’s a whole world of other nuts out there to explore! And today, it’s time for pecans to show off what they’ve got.
In this salad, crunchy caramelized pecans add a delicious touch of Southern sweetness to a big pile of lettuce and fresh berries. Add the mustard-poppyseed dressing and just a little bit of bite with some red onion, and you’ve got a perfect combination for a hot, late-summer afternoon.
If you’re not big on honey, you can definitely leave it out here; just cook the chopped pecans until they’re warm and toasted and carry on with the salad as usual.
You’ll get a little less sweetness in the final product, but that’s not necessarily a problem, especially if you’re saving your sweet tooth for dessert.
This one works as either a side salad or a main meal: to make it into a side, just leave out the chicken. And if you’ve got a serious appetite, you could always add even more chicken. Either way, it’s delicious with a bowl of soup or maybe some simple summer chicken if you’re using the salad just as a side dish.
Strawberry Pecan Salad Recipe
Serves: 4 Prep: 15 min Cook: 5 min
Ingredients
- 1 cup pecans, chopped;
- 12 oz. Romaine lettuce, chopped;
- 8 oz. fresh strawberries, halved;
- 4 oz. fresh blueberries;
- ¼ cup red onion, sliced;
- 2 clementine oranges, peeled;
- 2 chicken breasts, cooked and diced; (optional)
- 1 tbsp. raw honey; (optional)
Dressing Ingredients
- ½ cup lemon juice;
- 1 tsp. Dijon mustard;
- ⅔ cup. olive oil;
- 1 tbsp. honey; (optional)
- 1 tbsp. poppy seeds;
- Sea salt and freshly ground black pepper;
Preparation
- Sauté the pecans with the honey until caramelized in a skillet placed over medium heat. Set aside to cool.
- In a large bowl, combine the lettuce, blueberries, strawberries, oranges, chicken, and onion.
- Combine all the ingredients for the dressing in a bowl.
- Drizzle the dressing on the salad and toss gently.
- Serve the salad with the candied pecans on top.
📖 Recipe
Strawberry Pecan Salad Recipe
Ingredients
- 1 cup pecans chopped
- 12 oz. Romaine lettuce chopped
- 8 oz. fresh strawberries halved
- 4 oz. fresh blueberries
- ¼ cup red onion sliced
- 2 clementine oranges peeled
- 2 chicken breasts cooked and diced (optional)
- 1 tbsp. raw honey optional
Dressing Ingredients
- ½ cup lemon juice
- 1 tsp. Dijon mustard
- ⅔ cup. olive oil
- 1 tbsp. honey optional
- 1 tbsp. poppy seeds
- Sea salt and freshly ground black pepper
Instructions
- Sauté the pecans with the honey until caramelized in a skillet placed over medium heat. Set aside to cool.1 cup pecans, 1 tbsp. raw honey
- In a large bowl, combine the lettuce, blueberries, strawberries, oranges, chicken, and onion.12 oz. Romaine lettuce, 8 oz. fresh strawberries, 4 oz. fresh blueberries, 2 clementine oranges, 2 chicken breasts, ¼ cup red onion
- Combine all the ingredients for the dressing in a bowl.½ cup lemon juice, 1 tsp. Dijon mustard, ⅔ cup. olive oil, 1 tbsp. honey, 1 tbsp. poppy seeds, Sea salt and freshly ground black pepper
- Drizzle the dressing on the salad and toss gently.
- Serve the salad with the candied pecans on top.
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