Strawberry Crunch Salad (Printable)
Sweet strawberries meet crisp greens and crunchy toppings in this refreshing summer dish with tangy balsamic honey dressing.
# What You Need:
→ Salad Base
01 - 6 cups mixed salad greens (baby spinach, arugula, and romaine)
02 - 1 ½ cups fresh strawberries, hulled and sliced
03 - ½ cup cucumber, thinly sliced
04 - ¼ cup red onion, thinly sliced
05 - ¼ cup feta cheese, crumbled
→ Crunch Topping
06 - ½ cup pecans or almonds, roughly chopped
07 - ½ cup crispy fried onions or crumbled pretzels
→ Balsamic Dressing
08 - 3 tablespoons olive oil
09 - 2 tablespoons balsamic vinegar
10 - 1 tablespoon honey
11 - 1 teaspoon Dijon mustard
12 - Salt and freshly ground black pepper to taste
# Steps:
01 - Heat a small skillet over medium heat. Add chopped pecans or almonds and toast for 3–4 minutes, stirring frequently until fragrant. Remove from heat and let cool completely.
02 - In a small mixing bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until emulsified and smooth.
03 - In a large salad bowl, combine mixed greens, sliced strawberries, cucumber, red onion, and crumbled feta cheese. Toss gently to distribute ingredients evenly.
04 - Drizzle the balsamic dressing over the salad just before serving. Gently toss to coat all ingredients. Top with toasted nuts and crispy onions or pretzels. Serve immediately while crunchy.
# Expert Advice:
01 -
- The contrast between sweet strawberries and salty feta hits every craving at once
- You can prep everything ahead and just assemble when hunger strikes
02 -
- Wait until the last minute to add the dressing or the greens will wilt and lose their crisp texture
- The toasted nuts can be made up to three days ahead and stored in an airtight container
03 -
- Dry your strawberries thoroughly after slicing to prevent the dressing from becoming watered down
- Let the salad sit for just 5 minutes after dressing so the flavors can meld without the greens getting soggy