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!
Servings: 4 servings
Calories: 187kcal
Ingredients
- 4 cups loosely packed mixed greens baby lettuce
- ½ pint strawberries (about 12 medium strawberries) green tops removed and sliced
- ⅓ cup chopped pecans lightly toasted
- ⅓ cup crumbled feta cheese
- 2 tablespoons fresh basil leaves, julienned optional
- salad dressing A simple vinaigrette: homemade or store bought
Salad Dressing Ingredients (or use store bought instead)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 large pinch Diamond Crystal kosher salt
- a couple grinds freshly cracked black pepper
Instructions
- Place lettuce in a serving bowl. Sprinkle salad with strawberries, pecans, cheese, and optional basil.
- For the salad dressing: use store bought, or make this simple dressing. Put all salad dressing ingredients in a jar with a tight-fitting lid. Shake well to combine just before using.
- Lightly dress the salad, and serve immediately.
Notes
For best results: Assemble salad just before serving.
Make ahead: Individual components can be prepped earlier in the day.
How to store: Store any leftover salad in an airtight container for 1 day. Store leftover dressing separately so the salad doesn't become soggy.
Nutrition
Calories: 187kcal | Carbohydrates: 8g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 11mg | Sodium: 164mg | Potassium: 212mg | Fiber: 2g | Sugar: 4g | Vitamin A: 572IU | Vitamin C: 44mg | Calcium: 86mg | Iron: 1mg