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Strawberry and Field Green Salad with Strawberry Vinaigrette

If it’s true we first eat with our eyes, then this salad is worth a look! Fresh strawberries are layered into crisp field greens then tossed with apples, crumbled blue cheese, and toasted maple-glazed pecans. Toss with a slightly sweet and tangy vinaigrette full of more strawberries, a rich olive oil, and a splash of fruity balsamic vinegar.

When I was catering with my dear friend Jane, we were always looking for great salads. This is a spinoff of a salad that was frequently requested and one we made often. It has evolved a bit through the years but still remains simple and delicious. Start with fresh, sweet strawberries and crisp apples and layer them in a bed field greens. Throw in some savory blue cheese and toasted pecans, lightly glazed with maple syrup.

Drizzle on a luscious vinaigrette made with more strawberries, a touch of sugar, olive oil, and balsamic vinegar.

Strawberries, with their sweet bite and intoxicating fragrance, highlight this gorgeous salad that’s perfect for summer entertaining!

Strawberry, Spinach and Arugula Salad with Strawberry Vinaigrette

For the Strawberry Vinaigrette:

1-½ cups cleaned, hulled and sliced strawberries, about 6 to 8 berries

3 tablespoons sugar

3 tablespoons balsamic vinegar or red wine vinegar, or a blend of both

½ cup olive oil

¼ teaspoon freshly cracked black pepper

½ teaspoon kosher salt

Place all the ingredients in the canister of a blender.

Process on medium speed for about 20 seconds or until well combined.

Maple Glazed Pecans

½ cup lightly toasted pecans

2 tablespoons maple syrup

Toss the pecans with the maple syrup in a small skillet. Place the pan over medium heat and cook, stirring frequently until the maple syrup has thickened and coats the pecans, about 5 minutes.

If you’re making the glazed pecans in advance, spread them out on a sheet of parchment to cool. They will be slightly sticky to the touch.

For the Salad:

6 cups field greens

2 cups cleaned, hulled and sliced strawberries, about 8 to 10 berries

1 Honeycrisp apple or your favorite, cored and sliced

¼ cup crumbled blue cheese

½ cup maple glazed pecans

Kosher or sea salt and freshly cracked black pepper to taste

Toss the field greens together with the strawberries and sliced apple.

Add the crumbled blue cheese along with the pecans. Season with a sprinkling of kosher or sea salt and black pepper.

Drizzle the vinaigrette over the salad and toss to coat evenly.

Serves 4 to 6.

Strawberry and Field Green Salad with Strawberry Vinaigrette

Fresh strawberries are layered into crisp field greens then tossed with apples, crumbled blue cheese, and toasted maple-glazed pecans. Toss with as lightly sweet and tangy vinaigrette full of more strawberries, a rich olive oil, and a splash of fruity balsamic vinegar.
Cook Time 5 minutes
Course Salads
Servings 4 to 6 servings

Equipment

  • Blender
  • Small skillet

Ingredients
  

  • For the Strawberry Vinaigrette:
  • 1-½ cups cleaned, hulled and sliced strawberries, about 6 to 8 berries
  • 3 tablespoons sugar
  • 3 tablespoons balsamic vinegar or red wine vinegar, or a blend of both
  • ½ cup olive oil
  • ¼ teaspoon freshly cracked black pepper
  • ½ teaspoon kosher salt
  • For the Maple Glazed Pecans: 
  • ½ cup lightly toasted pecans
  • 2 tablespoons maple syrup
  • For the Salad: 
  • 6 cups field greens
  • 2 cups cleaned, hulled and sliced strawberries, about 8 to 10 berries
  • 1 Honeycrisp apple or your favorite, cored and sliced
  • ¼ cup crumbled blue cheese
  • ½ cup maple glazed pecans
  • Kosher or sea salt and freshly cracked black pepper to taste

Instructions
 

  • For the Strawberry Vinaigrette:
  • Place all the ingredients in the canister of a blender. Process on medium speed for about 20 seconds or until well blended.
  • For the Maple Glazed Pecans:
  • Toss the pecans with the maple syrup in a small skillet. Place over medium heat and cook, stirring frequently until the maple syrup has thickened and coats the pecans, about 5 minutes.
  • If you’re making the glazed pecans in advance, spread them out on a sheet of parchment paper to cool. They will be slightly sticky to the touch.
  • For the Salad:
  • Toss the field greens together with the strawberries and sliced apple.
  • Add the crumbled blue cheese along with the pecans. Season with a sprinkling of kosher or sea salt and black pepper.
  • Drizzle the vinaigrette over the salad and toss tocoat evenly.
Keyword easy entertaining, salads, strawberries, strawberry and field green salad, strawberry and field green salad with strawberry vinaigrette, strawberry vinaigrette, summer entertaining

Sharing a seriously fun love for food...

A mother-daughter duo, Donna and Emily bring you Preserving Good Stock after many, many utterances from our lips that “We should write a book,” and a great deal of harassment from friends and family to share our secrets and favorite recipes.

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