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Strawberry Pecan Salad with Beets and Poppyseed Dressing | A Nerd Cooks
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5 from 1 vote

Strawberry Pecan Salad with Beets and Poppyseed Dressing

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.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Servings: 1 salad
Calories: 600kcal
Author: Lauren Pacek

Ingredients

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

  • ⅓ cup olive oil
  • 3 tablespoon honey
  • 3 tablespoon apple cider vinegar
  • 2 tablespoon plain Greek yogurt
  • 1 tablespoon 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

  • 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

Nutrition

Serving: 1 | Calories: 600kcal | Carbohydrates: 117g | Protein: 30g | Fat: 107g | Saturated Fat: 18g | Polyunsaturated Fat: 82g | Cholesterol: 35mg | Sodium: 784mg | Fiber: 32g | Sugar: 75g