It is summer and strawberries are in season. It is a perfect time to put a strawberry spring mix salad on the menu for lunch or dinner.
Strawberry spring mix salad made with mixed greens, kale, and spinach, candied pecans, crumbled gorgonzola cheese, and topped with balsamic dressing – perfect for summer!
Ingredients
- Strawberries
- Spring Mix
- Candied Pecans
- Gorgonzola
- Balsamic Vinegar
See the recipe card for quantities.
Substitutions
If you use items
- Lettuce – instead of spring mix, you can use arugula, romaine lettuce, or spinach
- Dressing – You can’t go wrong with balsamic vinaigrette, but if you would like a sweeter salad, you can use poppyseed dressing (either prepared or this homemade recipe from our friends at Culinary Hill)
- Cheese – you can replace gorgonzola cheese with bleu cheese or feta
- Add protein – add chicken for more protein and make it a dinner salad
Storage
Prepared, this strawberry spring mix salad is best served immediately. If you would like to prep ahead, you can make the components of the salad and store them separately in the fridge for 2-3 days.
Strawberry Spring Mix Salad
This strawberry spring mix salad is delightful in summer.
Ingredients
Candied Pecans
- 3 – 3 1/2 cup raw pecan halves
- 1 egg white
- 1/3 c sugar
- 1/3 c brown sugar
- 1 tsp fine sea salt
- 1 pinch ground cinnamon
- 1 pinch cayenne pepper
Balsamic Vinaigrette
- 3 Tbsp olive oil divided
- 2 medium shallots thinly sliced
- 1 pinch each sea salt and pepper
- 1/3 cup balsamic vinegar
- 1-2 Tbsp maple syrup or sub other sweetener of choice
Salad
- 1 1/2 cups hulled quartered strawberries
- 7 ounces spring mix sub your favorite lettuce blend
- 1/4 cup cooked quinoa
Instructions
- Preheat oven to 350 degrees F and place pecans on a parchment-lined baking sheet. Roast for 6-8 minutes.
- In the meantime, prepare candy coating . In a small mixing bowl, whisk together egg white, sugar, sea salt, cinnamon and cayenne pepper.
- Remove toasted pecans from oven and toss with spice mixture. Spread back onto the baking sheet and toast for another 4-7 minutes or until fragrant and golden brown, being careful not to burn.
- Once out of the oven, let cool briefly and then sample to test flavor. Toss with a touch more salt or sugar as needed. Set aside to cool.
- While the pecans are roasting, heat a small saucepan over medium heat. Once hot, add 1 tbsp olive oil and the shallots. Sauté until soft and fragrant – 3-4 minutes. Remove from heat and set aside to cool slightly.
- Add shallot to blender or food processor with balsamic vinegar, 2 tbsp of olive oil, maple syrup, and a pinch each salt and pepper. Blend until completely pureed. Taste and adjust seasonings as needed.
- Add arugula, quinoa, strawberries and the roasted pecans to a large mixing bowl and top with 2-3 Tbsp dressing. Gently toss to combine.
Nutrition
Serving: 1cCalories: 285kcalCarbohydrates: 46gProtein: 2gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 618mgPotassium: 178mgFiber: 0.4gSugar: 41gVitamin A: 575IUVitamin C: 12mgCalcium: 37mgIron: 1mg
did you make this recipe?Please rate and leave a comment! Or follow me on Pinterest @berriesandoats1 to let me know how it was!
Top Tips
It is very easy to burn nuts when candying them, keep a careful eye when cooking.
Related
Looking for other recipes like this? Try these:
Food safety
As always, pay attention to these food safety tips.
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
