Strawberry Avocado Salad with Candied Pecans and Feta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
