5 from 27 votes
Strawberry Salad Recipe
The Strawberry Salad Recipe features fresh mixed greens, sliced strawberries, red onion, toasted pecans, and crumbled feta cheese, all brought together by a homemade balsamic vinaigrette. Its combination of sweet fruit, crunchy nuts, savory cheese, and tangy dressing produces a balanced salad suitable as a light meal or side dish.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
servings
Calories:
288 kcal
Course:
Side Dish, Salad, Appetizer
Cuisine:
American
Ingredients
For the Salad:
- ½ cup pecans 50g, or almonds or walnuts
- 5 ounces mixed greens such as baby spinach or arugula (XX cups)
- ¼ cup red onion 30g, sliced
- 1 cup strawberries 150g, sliced, fresh
- ½ cup feta cheese 55g, crumbled, or goat cheese
For the Dressing:
- 3 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup extra virgin olive oil (60ml)
Instructions
For the Salad:
- Preheat the oven to 350°F. Place the nuts on a small sheet tray. Bake for 8 to 10 minutes or until toasted and fragrant. Set aside to cool.
- In a large serving bowl, combine the greens, red onion, strawberries, and cheese.
Cup of Yum
For the Balsamic Dressing:
- In a medium bowl, whisk to combine the balsamic vinegar, lemon juice, mustard, salt, and black pepper. While whisking, slowly drizzle in the olive oil, starting with a few drops at a time, ending with a slow stream, until a smooth vinaigrette forms. (Alternatively, you can add all of the ingredients to a mason jar and shake to combine).
To Assemble:
- Just before serving, top the salad with the toasted nuts and drizzle with the dressing to taste. Season with more salt and pepper to taste. Toss gently to combine, if you like.
Notes
- Use authentic balsamic vinegar labeled with certifications like DOP or PGI for best flavor and syrupy consistency.
- Store prepped strawberries in the refrigerator and let them sit at room temperature for 10-15 minutes before serving to enhance taste.
- The assembled salad can be covered and refrigerated for up to 8 hours; keep the dressing chilled separately and add just before serving.
Nutrition Information
Calories
288kcal
(14%)
Carbohydrates
10g
(3%)
Protein
5g
(10%)
Fat
27g
(42%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
16g
(80%)
Cholesterol
17mg
(6%)
Sodium
524mg
(22%)
Potassium
213mg
(5%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
494IU
(10%)
Vitamin C
32mg
(36%)
Calcium
118mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 288
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 17mg | 6% |
| Sodium | 524mg | 22% |
| Potassium | 213mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 494IU | 10% |
| Vitamin C | 32mg | 36% |
| Calcium | 118mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.