Summer Salad: Strawberry and Blueberry Salad with Candied Pecans

A summer salad that’s beautiful and tasty!

Summer is the season for salads, and we’ve got another easy summer salad that adds color and flavor to your meal—and that you can pull together in minutes! 

Strawberry Blueberry Salad Ingredients

• 2 cups baby spinach, rinsed

• 1 cup Romaine, washed and torn into bite-sized pieces

• 1 ½ cups strawberries, washed, stemmed and sliced

• 1 cup blueberries, rinsed

• Roasted pecans (you can purchase something like this from Emerald, or lightly toss pecans in oil and season with salt pepper and a little bit of sugar and cinnamon and roast in your oven. Spread in an even layer on a cookie sheet and roast at 350 degrees for about 7-10 minutes.) 

• ½-1 cup feta cheese, add more of less because it’s your salad! 
  

Dressing Ingredients*

• ½ cup (109 g) vegetable oil

• ⅓ cup (67 g) granulated sugar

• ½ cup (119 g) white vinegar

• 2 tablespoons mayonnaise

• 1 tablespoon dijon mustard

• 1 teaspoon salt

• 1 tablespoon poppy seeds

• ½ cup raspberries (fresh or frozen, but thawed) 

*Adapted from Amanda’s recipe at I am Homesteader. 

Instructions

1. Wash and assemble the salad ingredients in a large bowl. 

2. In a jar, combine all of the dressing ingredients. 

3. Mix with an immersion blender until smooth. If you don’t have an immersion blender, simply throw everything into a regular blender and blend until it’s smooth. 

4. Dress and toss your salad. 

5. Eat and enjoy!