Strawberry Spring Salad with Pecans and Feta

This strawberry spring salad with crunchy pecans and briny feta is the perfect easy weeknight salad! It’s a great spring salad since strawberries are in peak season in spring through early summer. Serve alone, as a side dish, or add in a protein to make it a full meal. Ready in 10 minutes!

Jump to:

• Why You'll Love This Recipe
• Ingredient Notes and Substitutions
• Variations: The fruit-nut-cheese salad
• Make Ahead and Storage
• More Delicious Spring Recipes
• Recipe
• Comments

Why You'll Love This Recipe

• Easy to swap out ingredients to use what you have on hand. 
• Comes together very quickly, ready in 10 minutes!
• Good even for picky eaters. 

Dana’s note: My kids started eating salad when I introduced this recipe to the dinner table. The fruit and varying textures make this salad irresistible. I think creating a salad with a trio of fruit, nut, and cheese is the gateway to enjoying salads.

Ingredient Notes and Substitutions

See the recipe card below for a complete ingredient list and measurements.

• Spring mix salad greens - You can really use any lettuce or mix here. No need to wash the lettuce if you buy a pre-washed mix. I like use us a mix of spring baby greens.
• Ripe strawberries - Fresh strawberries are in peak season with the best flavor during April through July. In addition, the year-round California strawberries that are grown outdoors with a cover are pretty good too. 
• Chopped pecans - You can substitute any nuts here. These add great crunch without any gluten.
• Crumbled feta cheese - Goat cheese would be delicious in this strawberry salad as well. Or make it vegan or parve with a cheese alternative like Violife Just Like Feta.
• Salad dressing - Balsamic vinegar and strawberries go well together, so a simple balsamic vinaigrette is a great match for this salad. Make your own homemade dressing, or use store bought to make it easier. I sometimes use Brianna's Blush Wine Vinaigrette dressing which adds tang and sweetness.
• Other ingredients - Feel free to throw in whatever else you have on hand like fresh basil, avocado, or croutons. 

Although I give specific measurements in the recipe card, this is a flexible recipe. So feel free to just eyeball the ingredients. 

Variations: The fruit-nut-cheese salad

Change out the fruits, nuts, and cheese for different seasons so you don’t get bored!

Use my foolproof salad formula: 

fruit + nuts + cheese

The fruit adds a juicy sweetness, the nuts give the salad a crunchy texture contrast, and the cheese balances the fruit with some saltiness. 

Just start with any lettuce. Top with any fruit, any nut, any cheese, and pick your favorite dressing. There you have it: a quick and delicious easy salad recipe. Feel free to add avocado and croutons as well because they both make everything taste better!

This is also a great way to clean out your fridge and use up any remaining fruits and vegetables. Mix and match your favorites:

• Lettuce ideas: romaine lettuce, iceberg lettuce, spinach, arugula, spring mix, or butter lettuce. 
• Fruit ideas: Oranges, strawberries, peaches, apples, pears, pomegranate, dried cranberries, dates, or fresh figs. 
• Nut and Seed ideas: walnuts, pecans, almonds, pistachios, sunflower seeds, pine nuts, or pumpkin seeds.
• Cheese ideas: shaved parmesan cheese, crumbled feta, goat cheese, or blue cheese. Shredded or crumbled vegan cheeses work too.

Here are some ideas for fruit-nut-cheese salads for other seasons:

• Summer - Peaches, pistachios, and ricotta salata
• Fall - Pears, pomegranate seeds, walnuts, and blue cheese
• Winter - Tangerine, walnuts, and goat cheese
• Fall and Winter - Shaved Brussels Sprouts Salad with dates, pecans, and parmesan

Make Ahead and Storage

Make ahead: Components can be prepped earlier in the day, but don't toss until just before serving. I like to store washed, dried, and chopped/torn greens in the refrigerator wrapped in a clean, dry towel.

How to store: Store any leftover salad in an airtight container in the refrigerator for about 1 day. Store leftover dressing separately so the salad doesn't become soggy.

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