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+ servings
Strawberry Pecan Salad
Prep
15 mins
Cook
5 mins
Total
20 mins
 

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

Course: Dinners + Mains, Light Meal
Keyword: Dinners + Mains, Light Meal
Servings: 4
Calories: 740 kcal
Ingredients
  • 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
Instructions
  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.

Nutrition Facts
Strawberry Pecan Salad
Amount Per Serving
Calories 740 Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 7g44%
Cholesterol 72mg24%
Sodium 156mg7%
Potassium 971mg28%
Carbohydrates 32g11%
Fiber 8g33%
Sugar 21g23%
Protein 29g58%
Vitamin A 7471IU149%
Vitamin C 74mg90%
Calcium 110mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.