Strawberry Salad Recipe

Toast and caramelize

Line a sheet pan or plate with parchment paper. In a medium nonstick skillet over medium heat, add pecan halves, granulated sugar, and butter. Stir constantly with a wooden spoon or heatproof spatula as the sugar melts and coats the pecans, about 4–6 minutes. Watch carefully to prevent burning; sugar will liquefy then crystallize on the nuts and then re-melt to a glossy coating.

When the pecans are glossy and evenly coated (and fragrant), immediately transfer them to the prepared parchment and spread into a single layer. Sprinkle with fine sea salt and let cool completely (about 15 minutes). Once cool, break apart any clusters. Reserve until ready to use.

Blend dressing

Place the hulled strawberries, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a blender or food processor. Pulse until the strawberries are broken down and the mixture is smooth, about 20–30 seconds.

With the blender running on low, slowly drizzle in the olive oil until the dressing emulsifies and thickens slightly, about 15–20 seconds. Taste and adjust seasoning—add a pinch more salt or 1/2 tsp honey if needed. If the dressing is too thick, thin with 1–2 teaspoons of water.

Transfer dressing to a jar and chill briefly if not using immediately. Shake before serving.

Prep produce

Wash and thoroughly dry the salad greens in a salad spinner or by patting with paper towels. Hull and halve the strawberries if not already done. Halve the cherry tomatoes.

In a large salad bowl, gently toss the greens with about half of the vinaigrette to lightly coat (reserve remaining dressing to avoid overdressing). Add the strawberries and tomatoes and toss gently to combine.

Scatter the blue cheese crumbles over the salad, then sprinkle the caramelized pecans on top. If desired, drizzle a little more dressing over individual portions.

Serve immediately so the caramelized pecans remain crisp and the greens stay fresh.