Description
A vibrant, nutrient-packed strawberry crunch salad that balances sweet and savory flavors with satisfying textures. Perfect for everything from casual lunches to elegant dinner parties.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and quartered
- 6 cups mixed spring greens (arugula, spinach, and butter lettuce work wonderfully)
- 1/2 cup candied pecans (substitute with walnuts or almonds for different flavor profiles)
- 1/3 cup crumbled feta cheese (goat cheese makes an excellent tangy alternative)
- 1/4 cup thinly sliced red onion (soak in ice water for 10 minutes to reduce sharpness)
- 1 avocado, diced (adds creamy richness that balances the crunch elements)
- 2 tablespoons chia seeds (optional, for extra nutritional boost)
For the Strawberry Vinaigrette:
- 1/2 cup fresh strawberries
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey (maple syrup works for vegan option)
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper to taste
Instructions
- Prepare the Strawberry Vinaigrette: Place the 1/2 cup strawberries in a blender with olive oil, balsamic vinegar, honey, and Dijon mustard. Blend until smooth, about 30 seconds. Season with salt and pepper to taste. If too thick, add a teaspoon of water at a time until desired consistency.
- Toast the Nuts (If Not Pre-Candied): If using plain nuts, toast them in a dry skillet over medium heat for 3-5 minutes until fragrant, tossing frequently. For extra flavor, toss warm nuts with 1 tablespoon maple syrup and a pinch of salt, then cool completely.
- Prep the Greens and Strawberries: Wash and thoroughly dry your greens. Hull and quarter your strawberries, ensuring they’re roughly the same size. Save a few beautiful strawberry slices for garnish.
- Assemble Your Salad: In a large bowl, combine greens, three-quarters of the strawberries, red onion, and half of the candied nuts. Toss gently with two-thirds of the dressing until lightly coated.
- Add the Finishing Touches: Transfer to a serving bowl or individual plates. Top with remaining strawberries, nuts, crumbled feta, and diced avocado. Drizzle with remaining dressing and sprinkle with chia seeds if using.
Notes
- Add dressing just before serving to prevent soggy greens.
- Maintain the fruit-to-green ratio to avoid making the salad overly sweet and wet.
- Don’t forget to season with salt and pepper to enhance flavors.
- Allow feta to sit at room temperature for 15 minutes before adding for enhanced creamy texture and flavor.
- For make-ahead: Keep prepared components separate until serving time.
- Vinaigrette stays fresh in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Fat: 25g
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 7g
Keywords: strawberry crunch salad, strawberry vinaigrette, summer salad, healthy salad, fresh strawberry recipe