Strawberry Fields Salad Recipe

Make honey pecans

Line a small baking sheet with parchment. In a small nonstick skillet over low heat, warm 1 tsp butter with 1 tbsp honey until melted and combined (about 30 seconds). Add 1 cup pecan halves and a pinch of salt; stir to coat and cook, stirring, 1–2 minutes until nuts are glossy and fragrant. Transfer to the prepared sheet and separate so they cool without sticking. Let cool completely (about 10 minutes). Break any large clusters.

Blanch or quickly sauté asparagus

Bring a medium pot of salted water to a boil. Add trimmed asparagus pieces and blanch 1 minute until bright green but crisp-tender. Immediately transfer asparagus to an ice bath (bowl of ice water) to stop cooking; drain and pat dry. Alternatively, heat 1 tsp olive oil in a skillet over medium-high heat and sauté asparagus pieces 2–3 minutes until bright and slightly tender; remove from heat and cool.

Make the light balsamic dressing

In a small bowl or jar combine 1.5 tbsp balsamic vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1/2 tbsp fresh lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk while slowly streaming in 3 tbsp olive oil until emulsified. Taste and adjust seasoning—add a little more honey for sweetness or a pinch more salt if needed.

In a large salad bowl, place 6 cups mixed greens. Scatter 2 cups sliced strawberries over the greens and add the cooled asparagus pieces. Sprinkle 3 oz crumbled feta evenly over the salad.

Add the honey pecans (3 oz) on top. Drizzle the light balsamic dressing over the salad—start with about half, toss gently to coat, and add more to taste (you will likely use 2–3 tbsp).

Toss gently using salad tongs to combine without bruising the strawberries. Taste and finish with a small grind of black pepper or an extra pinch of flaky salt if desired. Serve immediately.