Strawberry Salad Recipe

Toast and mash (optional)

If your walnuts are raw and you want more flavor, toast 1/4 cup shelled walnuts in a dry skillet over medium for 3–4 minutes until fragrant, then cool. (Note: walnuts are optional in dressing if using walnut oil only.)

Place raspberries in a small bowl or blender. Use a fork or an immersion blender to mash the raspberries until mostly smooth, leaving a little texture. If using frozen raspberries, thaw first.

Add honey, Dijon mustard, red wine vinegar, walnut oil, olive oil, salt, and pepper to the mashed raspberries. Whisk vigorously (or blend briefly) until emulsified and smooth. If the dressing is too thick, whisk in water 1 teaspoon at a time (up to 1 tablespoon) until you reach a pourable consistency.

Taste and adjust seasoning: add more salt for brightness, a little more honey if too tart, or a splash more vinegar if it needs acidity. Refrigerate the dressing for at least 10 minutes to let flavors meld; bring to room temperature before serving if chilled.

Toast pecans: place pecans in a dry skillet over medium heat and toast, stirring frequently, for 4–5 minutes until they become fragrant and slightly darkened. Remove from heat and transfer to a plate to cool so they don't keep cooking in the hot pan.

Prepare greens and vegetables: rinse and spin-dry the mixed salad greens. Place the greens in a large salad bowl. Thinly slice the red onion into rings or half-moons and add to the bowl. Tear basil leaves if using and add to the greens.

Prepare strawberries and cheese: hull and slice strawberries into halves or quarters depending on size. Scatter the sliced strawberries over the greens. Crumble the blue cheese evenly over the salad.

Finish and toss: sprinkle the toasted pecans over the salad. Drizzle about 3–4 tablespoons of the raspberry walnut vinaigrette over the salad (start with less; you can always add more). Gently toss the salad with tongs until the greens are lightly coated and ingredients are evenly distributed.

Serve: transfer to individual plates or serve family-style. Offer extra dressing on the side. Serve immediately so the greens remain crisp and the pecans stay crunchy.