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–+ servings

Strawberry Fields Salad

Vibrantly refreshing summer flavors on a bed of crisp baby spinach and mixed field greens topped with sweet apples, ripe strawberries, juicy blackberries, and candied pecans, drizzled with a balsamic vinaigrette.
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Prep Time 20 minutes
Servings: 5
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 5 oz spring mix greens
  • 5 oz baby spinach
  • 1 pint fresh strawberries hulled and sliced
  • 1 cup blackberries washed and dried
  • 1 Honey Crisp apple diced and tossed in lemon juice
  • 1 cup feta cheese crumbled
  • 1 cup candied pecans
  • ½ small red onion thinly sliced
Honey-Balsamic Vinaigrette
  • ¼ cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Equipment

  • Dressing Shaker Glass Bottle & Mixer
  • Salad Spinner
  • Salad Bowl

Method
 

  1. Make the dressing: Combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl or jar. Whisk or shake vigorously until fully emulsified.
  2. Prep the produce: Wash and thoroughly dry your greens with a salad spinner. Slice the strawberries lengthwise into uniform pieces. Rinse and dry the blackberries. Rinse the apple, dice and toss in lemon juice.
  3. Assemble the base: Toss the greens, fruit, and thin red onion slices together in a large serving bowl.
  4. Add the toppings: Scatter the crumbled feta cheese and crunchy pecan halves evenly over the top.
  5. Dress and serve: Drizzle the honey-balsamic vinaigrette over the salad just before serving, tossing gently to coat all ingredients.

Notes

Recipe Variations
  • Add Protein: Top with sliced grilled chicken breast or crumbled bacon for a filling main course.
  • Switch the Cheese: Swap the salty feta for creamy goat cheese, mild shredded Monterey jack or shaved parmesan.
  • Extra Fruit: Toss in dried cranberries or fresh blueberries for extra pops of flavor. 

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