This Strawberry Pecan Salad with Beets is fresh, delicious, and chock full of spring produce. It is topped with a tangy-sweet homemade poppy seed dressing.
For this little number, I loaded up some arugula and baby greens with lots of berries and roasted beets. Then I added some crunchy toasted pecans and some salty feta cheese. Top all of that with a tangy-sweet homemade poppy seed dressing, and you’re in business.
- 1/3 cup olive oil
- 3 tbs honey
- 3 tbs apple cider vinegar
- 2 tbs plain Greek yogurt
- 1 tbs poppy seeds
- salt and pepper, to taste
- 3 cups greens of choice
- fresh basil, sliced into thin strips
- 5-6 strawberries, hulled and sliced
- 1/2 cup blueberries
- 1/2 cup roasted beets, see notes
- 1/4 cup pecans, toasted
- 1/4 cup feta cheese
In a small bowl, whisk all of the ingredients for the poppy seed dressing together. Taste and add more salt or pepper as desired. The dressing will keep in a sealed container in the fridge for ~5 days. Set aside for a moment.
Add all of the salad ingredients to a bowl. Drizzle with 1-2 tbs dressing.
Notes: The recipe for roasted beets can be found here