Strawberry Pecan Salad with Beets and Poppy Seed Dressing

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Last Updated on February 21, 2021 by laurenpacek

This Strawberry Pecan Salad with Beets is fresh, delicious, and chock full of spring produce. I topped this salad with a tangy and sweet homemade poppy seed dressing.

Salad need not be boring.  Banish that notion from  your mind.  This salad--along with this Mediterranean Chopped Salad, Greek Power Bowl, and Strawberry Balsamic Salad--is proof.  #saddesklunch be gone!

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.

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Strawberry Pecan Salad with Beets and Poppyseed Dressing

Prep Time

10 mins

 

Course: Main Course, Salad

Cuisine: American

Servings: 1 salad

Author: Lauren Pacek

Ingredients

For the dressing (makes enough for 4-5 salads)

• ⅓ 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

For the salad

• 3 cups greens of choice
• fresh basil, sliced into thin strips
• 5-6 strawberries, hulled and sliced
• ½ cup blueberries
• ½ cup roasted beets, see notes
• ¼ cup pecans, toasted
• ¼ cup feta cheese

Instructions

1. 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.
2. Add all of the salad ingredients to a bowl.  Drizzle with 1-2 tbs dressing.

Recipe Notes

Notes: The recipe for roasted beets can be found here

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