Description
A refreshing and vibrant Strawberry and Feta Salad with Honey Dressing, combining sweet strawberries, tangy feta cheese, crunchy nuts, and a light honey-based dressing. Perfect as a light lunch or a flavorful side dish, this salad balances sweet, salty, and nutty flavors for a delightful dish.
Ingredients
Salad Ingredients
- 4 cups fresh strawberries, hulled and sliced
- 6 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 cup crumbled feta cheese
- 1/2 cup toasted pecans or walnuts
- 1/4 cup thinly sliced red onion
Honey Dressing
- 3 tablespoons honey
- 2 tablespoons apple cider vinegar or balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Strawberries: Rinse strawberries under cold water, hull them to remove the green tops, and slice them thinly. Set aside.
- Toast the Nuts: In a dry skillet over medium heat, toast the pecans or walnuts for 3-5 minutes, shaking the pan occasionally until fragrant and lightly browned. Remove from heat and cool.
- Make the Dressing: In a small bowl, whisk together honey, apple cider vinegar, Dijon mustard, salt, and pepper. Gradually stream in olive oil while whisking until the dressing is well emulsified.
- Assemble the Salad: In a large salad bowl, combine mixed greens, sliced strawberries, red onion, and toasted nuts. Drizzle the honey dressing over the salad and toss gently to combine.
- Add Feta Cheese: Sprinkle crumbled feta cheese evenly over the top of the salad just before serving to maintain its texture.
- Serve: Plate the salad immediately to enjoy the fresh and vibrant flavors at their peak.
Notes
- Use fresh, ripe strawberries for the best flavor and sweetness.
- To toast nuts without a skillet, use the oven at 350°F (175°C) for 5-7 minutes, stirring midway.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days.
- For a vegan option, omit feta cheese or substitute with a plant-based cheese alternative.
- Add sliced avocado or cucumber for additional texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
