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
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:Â
- ½ cup lightly toasted pecans
- 2 tablespoons maple syrup
- For the Salad:Â
- 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.
