Strawberry Avocado Salad with Candied Pecans and Feta Recipe

Introduction

This Strawberry Avocado Salad is a vibrant and fresh combination of sweet, creamy, and crunchy flavors. With tender baby spinach, juicy strawberries, creamy avocado, and tangy feta, it’s perfect for a light lunch or an impressive side dish. The candied pecans add a delightful crunch and a touch of sweetness that elevates the whole salad.

Ingredients

• 180g / 6 oz baby spinach
• 1 small red onion, halved and finely sliced
• 375g / 12 oz ripe strawberries, sliced
• 2 avocados, quartered and sliced
• 120g / 4 oz feta, crumbled
• 1 tbsp (15g) unsalted butter
• 3 tbsp white sugar
• 1 cup pecans, roughly chopped
• 1 tbsp eschallots (French onion), very finely chopped
• 2.5 tbsp white wine vinegar
• 5 tbsp olive oil
• 1.5 tbsp mayonnaise
• 1 tbsp white sugar (for dressing)
• 1 tbsp poppy seeds
• 3/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Prepare the dressing by combining eschallots, white wine vinegar, olive oil, mayonnaise, 1 tbsp white sugar, poppy seeds, salt, and black pepper in a jar. Shake well and set aside for at least 10 minutes to let the flavors meld. The dressing can be stored for up to a week.
2. Step 2: Make the candied pecans by placing the butter and 3 tbsp white sugar in a non-stick skillet over medium-high heat. Once the butter has melted, add the pecans.
3. Step 3: Stir the pecans continuously for about 5 minutes. The sugar will first become grainy then melt into a caramel coating the nuts. After the sugar melts, cook for another 2 minutes to fully candy the pecans.
4. Step 4: Spread the candied pecans onto a tray to cool, then break them apart to separate.
5. Step 5: Assemble the salad by placing spinach and sliced red onion in a large bowl. Drizzle with about 3 tablespoons of dressing and toss gently to combine.
6. Step 6: Transfer about one-third of the spinach mixture into a serving bowl. Top with one-third of the sliced strawberries, avocado, crumbled feta, and candied pecans. Drizzle with a little dressing.
7. Step 7: Repeat adding another one-third of spinach and toppings, then drizzle with dressing again. Finish with the remaining spinach and toppings, and a final drizzle of dressing.
8. Step 8: Serve the salad immediately to enjoy the fresh textures and flavors.

Tips & Variations

• Use ripe but firm avocados to avoid mushiness. Gently toss to keep slices intact.
• Substitute pecans with walnuts or almonds for a different nutty flavor.
• If you prefer a tangier dressing, add a splash of lemon juice.
• For a vegan version, omit the feta and mayonnaise; replace mayonnaise with a vegan alternative or extra olive oil.

Storage

Store leftover salad components separately in airtight containers. The dressing can be kept in the fridge for up to one week. Candied pecans will stay crisp for several days if stored in a cool, dry place. Assemble the salad just before serving to maintain freshness, as avocado and spinach wilt quickly once dressed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad ahead of time?

It’s best to keep the ingredients separate and dress the salad just before serving to preserve the texture of the spinach and avocado.

What can I use instead of eschallots?

You can substitute with finely chopped red onion or shallots if eschallots are unavailable; they offer a similar mild onion flavor.

Strawberry Avocado Salad with Candied Pecans and Feta Recipe

Print Recipe

★★★★★

4.7 from 144 reviews

A fresh and vibrant Strawberry Avocado Salad featuring baby spinach, ripe strawberries, creamy avocado, crumbled feta, and candied pecans, all tossed in a tangy homemade dressing that perfectly balances sweet and savory flavors. This colorful salad is ideal for a light lunch or a refreshing side dish.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 180g / 6 oz baby spinach
• 1 small red onion, halved and finely sliced
• 375g / 12 oz ripe strawberries, sliced
• 2 avocados, quartered and sliced
• 120g / 4 oz feta cheese, crumbled

Candied Pecans

• 1 tbsp (15g) unsalted butter
• 3 tbsp white sugar (for pecans)
• 1 cup pecans, roughly chopped

Dressing

• 1 tbsp eschallots (French onion), very finely chopped
• 2.5 tbsp white wine vinegar
• 5 tbsp olive oil
• 1.5 tbsp mayonnaise
• 1 tbsp white sugar (for dressing)
• 1 tbsp poppyseeds
• 3/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prepare the Dressing: Place all the dressing ingredients—eschallots, white wine vinegar, olive oil, mayonnaise, white sugar, poppyseeds, salt, and black pepper—into a jar. Shake vigorously until well combined. Set aside for at least 10 minutes to allow flavors to meld. The dressing can be stored for up to one week.
2. Make Candied Pecans: In a non-stick skillet over medium-high heat, melt the unsalted butter and add 3 tablespoons of white sugar. Once the butter melts, add the roughly chopped pecans. Stir continuously for about 5 minutes; the sugar will initially become sandy, then melt into a caramel coating the nuts.
3. Finish Pecans: After the sugar has melted and coated the pecans, cook for an additional 2 minutes while stirring. Then, spread the candied pecans out in a single layer on a tray to cool. Once cooled, break them apart to separate clusters.
4. Assemble the Salad: In a large bowl, combine the baby spinach and finely sliced red onion. Drizzle approximately 3 tablespoons of the prepared dressing over and toss gently to coat.
5. Layer the Salad: Transfer one-third of the spinach mixture into a serving bowl. Top with one-third of the sliced strawberries, sliced avocado, crumbled feta, and candied pecans, then drizzle some dressing over the top.
6. Repeat Layers: Add another one-third of the spinach mixture followed by strawberries, avocado, feta, pecans, and more dressing. Repeat the layering one last time with the remaining ingredients.
7. Serve: Serve the salad immediately for optimal freshness and texture.

Notes

• Note 1: Use ripe, fresh strawberries for the best flavor and sweetness.
• Note 2: Choose creamy, ripe avocados that are easy to slice but not overly soft.
• The dressing can be prepared ahead and stored in the refrigerator for up to one week.
• For a nut-free version, omit the pecans or substitute with toasted seeds.
• Ensure pecans are cooled completely before breaking to avoid sticky clumps.

Keywords: Strawberry Avocado Salad, baby spinach salad, candied pecans, fresh fruit salad, feta cheese salad, healthy salad recipe, vegetarian salad