This strawberry salad with mixed greens, pecans and feta is bursting with flavor! It has a perfect flavor balance, with sweetness from the strawberries, saltiness from the feta, and a lovely acidity from the vinaigrette. For an extra kick, try adding optional quick pickled shallots. Today’s post is sponsored by California Strawberries; thank you for supporting the brands that support Savory Simple!
So, it’s the middle of winter and I’m freezing. One thing that gets me by as I try and patiently wait until spring arrives is berries. Yes, I do try to focus on local produce, but I make a few exceptions, and strawberries are a big one (as well as avocados, which I’m pretty sure will never be local to Maryland).
There’s something about strawberries in particular that transport me to warmer months, and it’s one of the many reasons I love working with California Strawberries. I’ve worked with them to make many decadent treats like Strawberry Pie and Roasted Strawberries and Clotted Cream Ice Cream, but today we’re lightening things up with a healthy strawberry salad recipe.
It’s funny that my mind often drifts toward strawberry desserts, because strawberries are such a healthy ingredient! They’re packed with vitamin C, one of the most powerful antioxidants, as well as potassium, folate (one of the B vitamins), ellagic acid, and flavonoids. One serving of eight strawberries actually has more vitamin C than an orange: 110% of the recommended daily value. Good stuff, right?
If you’d like to know more about California Strawberries, you can check them out on their website and also follow them on Instagram! FYI, they frequently host giveaways on Instagram, and in February they’ll be giving away a Dash air fryer!
Now, on to the recipe!
How to Make Strawberry Salad
This is such a simple salad, and it truly is all about highlighting the strawberries, so make sure to pick the nicest ones you can find. Look for strawberries with a bright red color and fresh, green caps (aka calyxes). Be sure to inspect the package to make sure there are no moldy berries.
Hull the berries, then slice them lengthwise into quarters. Slice smaller berries in half. I chopped the pecans very coarsely, but you could also leave them whole.
You can prepare the vinaigrette first or right at the end, but make sure to give it a whisk before tossing it with the salad ingredients since natural separation will occur. I used stone ground mustard, which adds a subtle texture and earthy flavor that doesn’t overpower the strawberries.
Recipe Notes and Substitutions
Vinegar: I’ve used sherry vinegar in this recipe, but I realize that’s not a super common ingredient. You can substitute red wine vinegar. However, red wine vinegar can be much more astringent, so you’ll want to start by adding about half of what the recipe calls for. You may want to add more, but add a little bit at a time, tasting as you go. My motto: it’s easier to add than to subtract.
Nuts: I used pecans, but most nuts will work well in this salad. Almonds, pistachios, and walnuts are all good options. I bet smoked almonds would be a tasty choice.
Optional Pickled Shallots: For an extra kick, try adding quick pickled shallots to the recipe! I’ve included instructions in the recipe notes. It adds 30 minutes of inactive prep time, but they add tons of flavor, and they’ll keep in the refrigerator in an airtight container for a couple weeks. I love using them on sandwiches!
More Salad Recipes
You can also see my full archive of salads recipes here!
Strawberry Salad with Mixed Greens, Pecans and Feta
- 4 cups spring mix
- 2 cups California Strawberries, hulled and quartered
- 1/2 cup toasted pecans, whole or coarsely chopped
- 1/4 cup good quality feta cheese, sliced or crumbled
- Optional: 1/4 cup quick pickled shallots (see notes)
- Fresh ground black pepper for serving
Stone Ground Mustard Vinaigrette
- 2 tablespoons sherry vinegar (red wine vinegar may be substituted; see notes)
- 2 tablespoons extra virgin olive oil
- 1/2 - 1 teaspoon honey
- 1 teaspoon stone ground mustard
- 1/8 teaspoon kosher salt, or to taste
- 1/8 teaspoon ground black pepper, or to taste
- In a large bowl, combine the spring mix, strawberries, pecans, feta cheese, and quick pickled shallots, if using.
- In a small bowl, whisk together the sherry vinegar, olive oil, honey, mustard, salt and pepper. Taste and adjust flavors if desired.
- Add about 1/2 to 3/4 of the dressing to the salad ingredients and gently toss until evenly combined. Taste and add the remaining dressing, if desired.
- Divide between 4 salad plates. Top each with some freshly ground black pepper. Serve immediately
- 1 medium shallot, sliced thin
- 3/4 cup white wine vinegar or distilled vinegar
- 3/4 teaspoon granulated sugar, honey, or agave nectar
- 1/2 teaspoon kosher salt
- Using a medium saucepan or kettle, boil 3 cups of water. Place the shallots in a colander. Once the water is boiling, pour evenly over the shallots and drain.
- Place the vinegar, salt and sugar in a jar with a tight fitting lid, stirring to dissolve. Add the shallots, cover, and set aside for at least 30 minutes.
- Store in an airtight container in the pickling liquid. Leftovers will keep in the refrigerator for several weeks.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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