Strawberry Poppyseed Green Salad
Try this irresitable green salad featuring juicy strawberries, zingy sweet dressing, crunchy maple-glazed pecans and creamy feta cheese or avocado.
Servings 5 servings
Ingredients
Maple Glazed Pecans
- 1/2 cup pecan pieces
- 1 TBSP maple syrup
- dash cinnamon
Green Salad
- 6-8 oz spring mix (a few big handfuls)
- 1/2 lb strawberries, stems removed and sliced
Dressing
- 1 TBSP balsamic vinegar
- 2 TBSP maple syrup
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 tsp Dijon mustard
- 1 TBSP poppyseeds
Optional Additions
- 1/4 cup vegan feta cheese or feta cheese (optional)
- 1 ripe avocado, cubed (optional)
- 1/2 can chickpeas, drained and rinsed
- 1/2 red onion, thiny sliced and soaked in water 10 minutes to remove sharpness
Instructions
Glazed Nuts (can be made ahead of time)
- To make the glazed nuts, put the pecans or walnuts into a small skillet and turn to medium heat. Once hot and fragrant, pour the maple syrup on (you'll hear it sizzle) and stir immediately. Sprinkle the cinnamon on and remove from heat. Let cool until crispy. I often make double this amount and keep some glazed nuts on hand to add to salads or snack on by themselves.
Dressing
- Whisk the ingredients together.
Assemble the Salad
- Tear the spring mix into small pieces and put into a salad bowl. Add any additional ingredints you'd like to use (such as chickpeas, avocado, feta cheese, or red onion). Add the sliced strawberries and glazed nuts (save a few to put on top for best presentation since most sink to the bottom) and pour the salad dressing over. Toss to combine. Enjoy immediately or within an hour (nuts will soften and greens will wilt with time).
