This Strawberry Pecan Salad is simple, dependable, and always welcome on the table. Crisp lettuce, sweet strawberries, creamy feta cheese, and toasted pecans come together in a way that feels both fresh and comforting.
Salads like this maded to brighten the meal and bring a touch of color to the table. It pairs nicely with nearly anything, yet it is satisfying enough to enjoy all by itself. The homemade strawberry dressing is the real treat. Made from the very ingredients found in the salad, it blends into a creamy dressing that tastes fresh, sweet, and homemade.
Ingredients
Salad
- 1 head red romaine lettuce, washed and torn into bite size pieces
- 2 cups mixed greens
- 1 pint strawberries, sliced with caps removed
- 1 cup tomato basil feta cheese, crumbled
- 1 cup pecans, chopped
- Optional: 1/2 cup blueberries
Strawberry Dressing
- 6 whole strawberries, caps removed
- 1/4 cup tomato basil feta cheese
- 1/4 cup pecans
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons sugar
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
Equipment
- Large serving bowl
- Knife and cutting board
- Blender or food processor
- Salad spinner or clean kitchen towel
Directions
- Prepare the greens
Wash the romaine lettuce carefully and dry it well. Tear into bite size pieces and place in a large serving bowl. Add mixed greens and toss gently. - Arrange the strawberries
Slice strawberries evenly. Lay them across the center of the lettuce so the salad looks bright and inviting. Add blueberries if desired. - Add the cheese
Sprinkle crumbled tomato basil feta over the strawberries or along the sides of the salad. - Add the pecans
Scatter chopped pecans over the greens. The nuts give the salad a pleasant crunch and balance the sweetness of the berries. - Prepare the dressing
Place strawberries, feta cheese, pecans, olive oil, apple cider vinegar, sugar, dried basil, and salt into a blender or food processor. Blend until smooth and creamy. The dressing should be thick and lightly pink in color. - Finish and serve
Drizzle dressing over the salad just before serving, or offer it on the side. This recipe yields about 1 cup dressing.
Tips and Serving Suggestions
- Toast pecans lightly in a skillet for a richer flavor.
- Chill the serving bowl before assembling the salad for extra freshness.
- Add blueberries for a festive red, white, and blue presentation.
- Serve with roasted chicken, baked pasta, or grilled beef.
- A lovely choice for luncheons, picnics, or warm summer evenings.
Storage and FAQs
Can this salad be made ahead of time?
Yes. Prepare the salad up to 6 hours in advance. Store covered in the refrigerator and add dressing just before serving so the lettuce stays crisp.
May I substitute other fruits?
Certainly. Blackberries or raspberries work very nicely and add a pleasant variation.
Can I add protein to make it a meal?
Yes. Grilled chicken or baked salmon makes this salad hearty enough for supper.
How should leftovers be stored?
Keep salad and dressing in separate airtight containers in the refrigerator. Enjoy within 2 days for best freshness.
Nutrition Information
Each serving contains about 268 calories with 13g carbohydrates, 5g protein, and 23g fat. The strawberries provide vitamin C, while the greens and pecans add fiber and helpful minerals.
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.