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Strawberry Pecan Salad

Strawberry Pecan Salad

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: 4Prep: 15 minCook: 5 min
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Ingredients

  • 1 cup pecans, chopped;
  • 12 oz. Romaine lettuce, chopped;
  • 8 oz. fresh strawberries, halved;
  • 4 oz. fresh blueberries;
  • 1/4 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;
  • 2/3 cup. olive oil;
  • 1 tbsp. honey; (optional)
  • 1 tbsp. poppy seeds;
  • Sea salt and freshly ground black pepper;
Strawberry pecan salad preparation

Preparation

  1. Sauté the pecans with the honey until caramelized in a skillet placed over a medium heat. Set aside to cool.
  2. In a large bowl, combine the lettuce, blueberries, strawberries, oranges, chicken, and onion.
  3. Combine all the ingredients for the dressing in a bowl.
  4. Drizzle the dressing on the salad and toss gently.
  5. Serve the salad with the candied pecans on top.



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