Strawberry Baby Greens Salad with Buttery Spiced Pecans & Strawberry Basil Balsamic Vinaigrette
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.
Servings: 8
Calories: 198kcal
Ingredients
- 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
Instructions
- 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.
Notes
Makes 8 cups tossed salad.
*If preparing salad to serve later in the day, make vinaigrette in separate bowl and just toss before serving!
Nutrition
Calories: 198kcal | Carbohydrates: 11g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 207mg | Potassium: 161mg | Fiber: 2g | Sugar: 6g | Vitamin A: 534IU | Vitamin C: 18mg | Calcium: 23mg | Iron: 1mg