Strawberry Pecan Salad with Beets and Poppy Seed Dressing

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