Strawberry Salad Recipe

Toast and candy pecans

Line a small baking sheet with parchment. In a medium nonstick skillet over medium heat, melt butter. Add pecan halves and granulated sugar; stir constantly for 3–4 minutes until sugar melts and pecans are glossy and fragrant. Remove to prepared sheet, separate with a fork, sprinkle a pinch of salt, and let cool completely. Break into clusters when cooled.

Make balsamic glaze

Pour 1/2 cup balsamic vinegar and 2 tbsp brown sugar into a small saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until reduced by about half and syrupy, about 8–12 minutes. Remove from heat and let cool; glaze will thicken further as it cools. (Yield ~6 tbsp.)

Make dressing

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Whisk or shake until emulsified. Taste and adjust seasoning. Reserve until plating.

Prepare strawberries and onion: Rinse strawberries, hull and slice them thinly (about 1/4 inch). Thinly slice the red onion into half-moons and, if desired, soak in cold water for 5 minutes to mellow sharpness, then drain and pat dry.

Prepare greens and herbs: Place 5 cups mixed greens in a large bowl or divide among plates. Add a few torn basil leaves if using for freshness.

Add toppings: Scatter sliced strawberries evenly over the greens. Crumble 4 oz goat cheese in small clumps over the salad. Sprinkle candied pecans (about 3 oz) and the thinly sliced red onion on top.

Dress and glaze: Drizzle 2–3 tablespoons of the prepared vinaigrette evenly over the salads (start light; you can add more to taste). Using a spoon, drizzle 1–2 tablespoons of the balsamic glaze over each salad for concentrated sweet-tangy flavor and an attractive finish.

Finish and serve: Gently toss once or leave layered for presentation. Taste and adjust with extra salt or pepper if needed. Serve immediately so greens and nuts remain crisp.