Strawberry Baby Greens Salad with Buttery Spiced Pecans & Strawberry Basil Balsamic Vinaigrette is a summer salad with an easy homemade vinaigrette that will impress your guests. Spiced pecans lend just the right amount of heat and the homemade strawberry basil balsamic vinaigrette lightly coats the delicate salad greens and sweet strawberries.
Baby Greens Salad Recipe
It’s strawberry season! It’s strawberry season! I am so excited that it’s strawberry season! Can you tell? The sweet fragrance, beautiful deep red color and absolutely divine flavor of this delicious fruit is simply to die for! You’ll definitely enjoy your strawberries when you try Strawberry Baby Greens Salad with Buttery Spiced Pecans & Strawberry Basil Balsamic Vinaigrette. A refreshing baby greens salad with pecans that lend just the right amount of spice and a strawberry basil balsamic vinaigrette that sweetly coats the delicate salad greens and fruit.
There’s nothing quite like a forkful of a summer salad with strawberries. And when you make it a mixed green salad with fruit and nuts, your taste buds will thank you for sure!
Love strawberries? Then it would be my pleasure to share more of my strawberry recipes with you!
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Strawberry Baby Greens Salad with Buttery Spiced Pecans has a hint of spice with a homemade strawberry basil balsamic vinaigrette that gently coats the delicate salad greens and sweet berries.
- 1 Tb. butter
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cumin
- 3/4 tsp. kosher salt, divided
- 1/8 tsp. chipotle chile pepper
- 1 cup pecans, 4 oz.
- 1/4 cup olive oil
- 3 Tbs. strawberry preserves
- 2 Tbs. white balsamic vinegar
- 2 Tbs. chopped fresh basil
- 1/4 tsp. pepper
- 8 cups baby greens, about 4 oz.
- 8 strawberries, trimmed, quartered, about 1 cup
- 1/4 cup thinly sliced red onion
In medium non-stick skillet over medium heat melt butter. Add cinnamon, cumin, 1/4 tsp. kosher salt and chipotle. Stir in pecans. Cook until pecans are fragrant and lightly toasted, stirring occasionally, about 3 minutes. Transfer to wax paper; cool.
In serving bowl combine olive oil, strawberry preserves, vinegar, basil, pepper and remaining 1/2 tsp. kosher salt. Whisk until blended.*
Add greens, strawberries, red onion and pecans.
Toss until evenly coated.
Makes 8 cups tossed salad.
*If preparing salad to serve later in the day, make vinaigrette in separate bowl and just toss before serving!