Strawberry Salad with Poppyseed Dressing. This salad is loaded up with fresh strawberries, candied pecans, feta cheese and drizzled with an easy to make sweet poppyseed dressing. Perfect dish for springtime!
Hey everyone! Let’s be honest here, this Strawberry Salad with Poppyseed Dressing is probably not going to win an award for being the healthiest salad around. BUT! It will win the award for being the most delicious salad ever! Of course there are ways to make this healthier and I will share those tips with you. But first let’s talk about this salad in all it’s glory.
This Strawberry Salad is based on a salad I love getting from a local market here, called Strawberry Fields Salad. It’s loaded with candied pecans, fresh strawberries, and feta cheese. Drizzled with a sweet poppyseed dressing.
It’s basically as if dessert and salad combined and had a magical delicious baby. The candied pecans are crunchy and sweet. The strawberries are juicy. The feta adds just the right amount of salt and tang. All drizzled with a sweet poppyseed dressing.
Ok, so I promised some tips on making it healthier if you want to go that route. Which I have done myself several times. Although, there is nothing like the recipe that is detailed below. But! You can candy your pecans in maple syrup instead of brown sugar. Which is a more natural source of sweetness. They come out a little more sticky than crunchy. But still good. Just heat the maple syrup in the skillet until it’s bubbling. Add the pecans and stir while they cook for about 5 minutes. Then spread the pecans to cool.
You can also then substitute the sugar in the poppyseed dressing with honey. Which again, is a more natural source of sweetness. And you can use olive oil instead of vegetable oil if desired.
There you have it! The best salad EVER! The full on decadent version that will blow your mind and some tips on how to sub out some ingredients to make it a little cleaner.
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More Strawberry Recipes to Enjoy:
Strawberry Salad with Poppyseed Dressing (and Recipe Video!)
- ½ cup pecans, halved
- ¼ cup light brown sugar
- 1 tbsp water
- pinch salt
- 4 cup mixed spring greens
- ½ cup strawberries, diced
- ¼ cup feta crumbles
- ½ cup candied pecans
- Heat a small skillet over medium heat, add the light brown sugar, salt and water to the skillet. Heat until a smooth consistency. Add the pecans and allow to cook for about 5 minutes.
- Remove pecans from skillet and spread out onto parchment or wax paper and allow to cool.
- Add all the ingredients to a medium size jar, tighten the lid and shake until all combined.
- Assemble the salad by layering the spring greens, diced strawberries, candied pecans, and feta. Drizzle with the dressing. Serve immediately and enjoy!
**Also as discussed in the post you can sub out vegetable oil for olive oil if desired. And you can sub out the sugar and sweeten the dressing with honey.
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