Strawberry Salad with Mixed Greens, Pecans and Feta
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!
Servings: 4 side salads or 2 entree salads
Calories: 212kcal
Ingredients
Strawberry Salad
- 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
Instructions
- 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
Notes
Vinegar Substitution: If using red wine vinegar, start by adding 1 1/4 - 1 1/2 tablespoons. You may want to add more, but it can have a stronger flavor than sherry vinegar.
For an extra kick, try adding these quick pickled shallots to the recipe!
Quick Pickled Shallots
- 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.
Nutrition
Calories: 212kcal | Carbohydrates: 11g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 203mg | Potassium: 230mg | Fiber: 3g | Sugar: 7g | Vitamin A: 494IU | Vitamin C: 52mg | Calcium: 72mg | Iron: 1mg