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+ servings

Strawberry Pecan Salad

In this salad, crunchy caramelized pecans add a delicious touch of Southern sweetness to a big pile of lettuce and fresh berries. Add the mustard-poppyseed dressing and just a little bit of bite with some red onion, and you’ve got a perfect combination for a hot, late-summer afternoon. Recipe from Paleo Leap
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Dinners + Mains, Light Meal
Cuisine American
Servings 4
Calories 740 kcal

Ingredients
  

  • 1 cup pecans chopped
  • 12 oz romaine lettuce chopped
  • 8 oz strawberries fresh, halved
  • 4 oz blueberries fresh
  • 1/4 cup red onion sliced
  • 2 clementine oranges peeled
  • 2 chicken breasts cooked and diced (optional)
  • 1 tbsp raw honey (optional)

Dressing Ingredients

  • 1/2 cup lemon juice
  • 1 tsp Dijon mustard
  • 2/3 cup olive oil
  • 1 tbsp honey (optional)
  • 1 tbsp poppy seeds
  • salt
  • pepper

Instructions
 

  • Sauté the pecans with the honey until caramelized in a skillet placed over a medium heat. Set aside to cool.
  • In a large bowl, combine the lettuce, blueberries, strawberries, oranges, chicken, and onion.
  • Combine all the ingredients for the dressing in a bowl.
  • Drizzle the dressing on the salad and toss gently.
  • Serve the salad with the candied pecans on top.

Nutrition

Nutrition Facts
Strawberry Pecan Salad
Amount per Serving
Calories
740
% Daily Value*
Fat
 
58
g
89
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
72
mg
24
%
Sodium
 
156
mg
7
%
Potassium
 
971
mg
28
%
Carbohydrates
 
32
g
11
%
Fiber
 
8
g
33
%
Sugar
 
21
g
23
%
Protein
 
29
g
58
%
Vitamin A
 
7471
IU
149
%
Vitamin C
 
74
mg
90
%
Calcium
 
110
mg
11
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Light Meal
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