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