Description
Strawberry Candied Pecan Salad – a refreshing and simple summer dish featuring sweet strawberries, blueberries, fresh greens, and crunchy candied pecans.
Ingredients
6 cups spring greens
11/2 cups sliced strawberries
1 cup of blueberries
5 oz. goat cheese, crumbled
Candied Pecans
1 cup pecan halves
2 tablespoons unsalted butter
3 tablespoons brown sugar
Lemon Vinaigrette
1/4 cup fresh squeezed lemon juice
1 teaspoon dijon mustard
1/4 teaspoon salt
1/2 teaspoon honey or maple syrup
1/4 – 1/3 olive oil
Instructions
Start with the pecans so that they have time to cool. Heat a medium skillet over medium heat. Add the butter and brown sugar and melt together. Then add the pecans, stir the pecans in the sugar syrup until coated, cook for 2-3 minutes until toasty. Remove from heat and cool on parchment paper or a Silpat baking liner.
Then mix up all of the ingredients for the tangy dressing in a mason jar or a small bowl. Shake or whisk until all of the ingredients are incorporated.
For the salad, add the spring salad mix to a serving bowl, then top with washed sliced strawberries, blueberries, crumbled goat cheese, and candied pecans.
- Prep Time: 15 minutes
- Category: Salad
- Cuisine: American