Strawberry Pecan Salad
Dinners + Mains

Strawberry Pecan Salad

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In this salad, crunchy caramelized pecans add a delicious touch of Southern sweetness to a big pile of lettuce and fresh berries. Add the mustard-poppyseed dressing and just a little bit of bite with some red onion, and you’ve got a perfect combination for a hot, late-summer afternoon.

Recipe from Paleo Leap

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Strawberry Pecan Salad
Nutrition Info Print Recipe
  • Prep: 15 m
  • Cook: 5 m
  • Total: 20 m
  • Servings:


  • 1 cup pecans chopped
  • 12 oz romaine lettuce chopped
  • 8 oz strawberries fresh, halved
  • 4 oz blueberries fresh
  • 1/4 cup red onion sliced
  • 2 clementine oranges peeled
  • 2 chicken breasts cooked and diced (optional)
  • 1 tbsp raw honey (optional)
Dressing Ingredients
  • 1/2 cup lemon juice
  • 1 tsp Dijon mustard
  • 2/3 cup olive oil
  • 1 tbsp honey (optional)
  • 1 tbsp poppy seeds
  • salt
  • pepper


  1. Sauté the pecans with the honey until caramelized in a skillet placed over a medium heat. Set aside to cool.
  2. In a large bowl, combine the lettuce, blueberries, strawberries, oranges, chicken, and onion.
  3. Combine all the ingredients for the dressing in a bowl.
  4. Drizzle the dressing on the salad and toss gently.
  5. Serve the salad with the candied pecans on top.
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