Strawberry Fields Salad
This strawberry fields salad is summer in a bowl! Juicy strawberries, crumbled feta, and homemade candied pecans over butter lettuce and basil, all tossed in a savory balsamic vinaigrette. It comes together in about 15 minutes and disappears even faster. Bring it to your next backyard gathering.
Servings: 6 servings
Calories: 251kcal
Equipment
Ingredients
For the candied pecans
- 2 tablespoon coconut sugar
- ½ teaspoon water
- 1 cup pecans halves and pieces
For the balsamic dressing
- 3 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon dijon mustard
- 1 teaspoon honey
- ½ teaspoon oregano
- ¼ teaspoon sea salt
For the salad
- 10 oz butter lettuce mix
- 3 tablespoon basil a .5 oz package
- 12 oz strawberries sliced thinly
- ½ cup feta cheese crumbled
- ⅓ cup red onion finely chopped
Instructions
- Candy the pecans. Add the coconut sugar and water to a skillet over medium-low heat. Stir with a rubber spatula until the sugar melts into a thick, sticky paste. Add the pecans and toss to coat. Remove from heat and set aside — the coating hardens as they cool.2 tablespoon coconut sugar, ½ teaspoon water, 1 cup pecans
- Make the dressing. Whisk the olive oil, balsamic vinegar, honey, oregano, and sea salt together in a jar.3 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey, ½ teaspoon oregano, ¼ teaspoon sea salt, ½ teaspoon dijon mustard
- Assemble. Loosely chop the cooled pecans. In a large bowl, combine the butter lettuce, basil, strawberries, red onion, feta, and pecans. Drizzle with the dressing, toss well, and serve right away.12 oz strawberries, ½ cup feta cheese, ⅓ cup red onion, 10 oz butter lettuce mix, 3 tablespoon basil
Nutrition
Calories: 251kcal | Carbohydrates: 13g | Protein: 4g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 11mg | Sodium: 249mg | Potassium: 181mg | Fiber: 3g | Sugar: 8g | Vitamin A: 72IU | Vitamin C: 34mg | Calcium: 88mg | Iron: 1mg