Strawberry Pecan Salad Recipe

Toast and Candy Pecans

Place a nonstick skillet over medium heat. Add pecan halves, sugar, and butter. Stir constantly for 3–5 minutes until sugar melts, coats pecans, and becomes glossy. Sprinkle a pinch of salt, continue stirring for 30 seconds, then transfer pecans immediately to a sheet of parchment to cool in a single layer. Once cooled, roughly chop if desired. Let cool completely before using.

Reduce Vinegar

Pour 1/2 cup balsamic vinegar and 1 tablespoon brown sugar (or honey) into a small nonreactive saucepan. Bring to a gentle simmer over medium-low heat, then reduce heat to low. Simmer, stirring occasionally, until mixture is reduced by about half and coats the back of a spoon (6–10 minutes). Remove from heat and let cool — glaze will thicken as it cools. Transfer to a small jar.

Make the Vinaigrette

In a bowl or jar combine minced shallot (or sweet onion), apple cider vinegar, Dijon mustard, honey, and lemon juice. Whisk to combine. Slowly drizzle in the olive oil while whisking constantly (or add all ingredients to a jar and shake vigorously) until emulsified. Season with salt and black pepper. Taste and adjust acidity or sweetness as needed (add up to 1 tsp more honey or 1/2 tsp more vinegar). Refrigerate until ready to use; whisk or shake again before serving.

Prepare Produce

Wash and dry the arugula thoroughly (use a salad spinner). Hull and slice strawberries and pat dry on paper towels to avoid excess moisture.

Toss Salad

In a large bowl combine the arugula and sliced strawberries. Drizzle about 3 tablespoons of the prepared sweet onion vinaigrette over the greens (reserve remaining vinaigrette). Using salad tongs or two large spoons, gently toss to coat evenly — add more vinaigrette a tablespoon at a time if needed so leaves are lightly dressed but not soggy.

Plate

Divide the dressed arugula and strawberries among 4 plates or a single large serving platter. Scatter crumbled goat cheese over the top, then sprinkle candied pecans evenly.

Finish

Season lightly with additional salt and freshly ground black pepper to taste. Drizzle balsamic glaze sparingly over each portion (about 1/2 to 1 teaspoon per plate) for a sweet-tangy finish. Serve immediately with extra vinaigrette on the side.