Strawberry Pecan Salad Recipe

Preheat

Preheat the oven to 350°F (175°C). Line a small baking sheet with parchment paper or a silicone mat.

Toss pecans

In a small bowl, combine pecan halves, melted butter, granulated sugar, smoked paprika, cayenne pepper, and kosher salt. Stir until pecans are evenly coated.

Roast

Spread the coated pecans in a single layer on the prepared baking sheet. Roast for 8–10 minutes, stirring once at the 5-minute mark, until fragrant and glossy. Watch closely to avoid burning.

Cool

Remove from oven and let the pecans cool completely on the sheet; they will crisp as they cool. Break apart any clusters before serving.

Puree

Place the chopped fresh strawberries, lime juice, white wine vinegar, honey, and Dijon mustard in a blender or food processor. Pulse until mostly smooth but still slightly textured (about 20–30 seconds).

Emulsify

With the blender or food processor running on low, slowly stream in the olive oil until the dressing emulsifies and becomes glossy (about 15–20 seconds).

Season

Transfer dressing to a small bowl or jar. Stir in salt and black pepper, taste, and adjust seasoning or sweetness if needed (add up to 1 tsp additional honey or a pinch more salt). Refrigerate until ready to use. Shake or whisk before dressing the salad if separation occurs.

Combine greens

In a large bowl, gently toss together the romaine lettuce and baby spinach to combine evenly.

Dress salad

Add about 3 tablespoons of the strawberry-lime vinaigrette to the greens and toss gently to coat. Add more dressing in 1-tablespoon increments until the leaves are lightly and evenly coated (you may not need all the dressing).

Top and serve

Transfer dressed greens to a serving bowl or divide between plates. Scatter the roasted sweet & spicy pecans evenly over the top, add the sliced fresh strawberries, and finish with shaved Parmesan. Serve immediately so pecans stay crisp.