Spring Strawberry Salad with Pomegranate Dressing
A sweet and tart salad with the flavors of spring. So delicious it almost makes you forget it's a salad!
Servings 4
Ingredients
For the Candied Pecans
- 2 tablespoons sugar
- 2 tablespoons water
- dash salt
- 1/2 cup pecans whole or halves
For the Pomegranate Dressing
- 1 tablespoon lemon juice freshly squeezed if possible
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pomegranate molasses
- salt and pepper, to taste
For the Salad
- 5.25 oz spring mix or baby spinach or arugula
- 1/2 small red onion cut into thin slivers
- 1 lb strawberries halved or quartered depending on size
- 2 oz feta cheese crumbled
Instructions
- First, make the candied pecans. Add the sugar, water and salt to a skillet set over medium heat and stir to combine. Bring to a simmer and cook for about a minute until the sugar and salt have dissolved. Add the pecans and stir to coat with the sugar mixture. Cook for another minute or so, stirring. Remove pan from heat and tip the pecans out onto a baking sheet to cool. Once cool, break up any clusters that may have formed.
- For the dressing, add the lemon juice, olive oil and pomegranate molasses to a small jar and shake vigorously to combine. Season to taste with salt and pepper.
- Put the baby spring mix, red onion, strawberries, feta, and cooled pecans in a large bowl. Add some of the dressing--about 3 tablespoons to start--and toss to combine. Taste and add more dressing if desired.
Notes
- If you find the pecans are still super sticky after cooling, it means you needed to cook them a little longer. You can still eat them as is, or you can try cooking them again for another minute or so, being careful not to burn them.
- The dressing can be kept in the refrigerator for a few days. It may get a bit thicker or separate in the fridge. Just leave it out for about 10 minutes and give it a shake before using.