One sunny summer afternoon, inspired by the vibrant produce at the local farmer’s market, I embarked on a culinary adventure to create the perfect salad for a gathering of friends. As I experimented with flavors, the Strawberry Salad with Balsamic Glaze, Candied Pecans, and Goat Cheese emerged—a delightful medley that captured the essence of the season. The first taste left my friends enchanted, turning a casual gathering into a culinary escapade filled with laughter, joy, and the discovery of a new favorite recipe. this has become a favorite each summer as we enjoy the strawberry picking season. Join me on this flavorful journey as we recreate the magic of that summer day!

Summer Strawberry Salad with Balsamic Glaze

Summer Strawberry Salad with Balsamic Glaze

Indulge in the vibrant flavors of summer with this delightful Strawberry Salad. Freshly sliced strawberries dance alongside a mix of crisp salad greens, harmonizing with crumbled goat cheese. The ensemble is elevated with the crunch of homemade candied pecans, adding a touch of sweetness to each bite. Drizzled with a balsamic glaze that strikes the perfect balance between tart and sweet, this salad is a culinary masterpiece that transports you to the essence of a sun-soaked summer day. Enjoy the blissful combination of textures and flavors, making every forkful a journey of pure delight.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Sides

Cuisine American

Servings 4 servings

Calories 300 kcal

The Flavorful Fellowship

  

For the Salad:

• 1 pound fresh strawberries, hulled and sliced
• 6 cups mixed salad greens (e.g., arugula, spinach, or mixed baby greens)
• 1/2 cup crumbled goat cheese
• 1/2 cup candied pecans (see recipe below)

For the Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 2 tablespoons honey
• Salt and pepper to taste

For the Candied Pecans:

• 1 cup pecan halves
• 1/4 cup granulated sugar
• 1 tablespoon unsalted butter
• Pinch of salt

The Culinary Chronicles

 

Candied Pecans:

• Heat a non-stick skillet over medium heat.
• Add pecan halves, sugar, and butter to the skillet, stirring constantly.
• Cook for 5-7 minutes or until the sugar melts and coats the pecans, creating a caramelized coating.
• Sprinkle a pinch of salt over the pecans, stirring to ensure even coating.
• Transfer candied pecans to parchment paper to cool completely, then break them into bite-sized pieces.

Balsamic Glaze:

• In a small saucepan, combine balsamic vinegar and honey.
• Bring to a simmer over medium heat, then reduce the heat to low.
• Simmer for 10-15 minutes or until the mixture has thickened and can coat the back of a spoon.
• Season with salt and pepper to taste.
• Allow the balsamic glaze to cool before using.

Assembling the Salad:

• In a large salad bowl, combine the mixed greens and sliced strawberries.
• Sprinkle crumbled goat cheese over the top.
• Drizzle the balsamic glaze over the salad, reserving some for serving.
• Toss the salad gently to combine the ingredients evenly.
• Top the salad with candied pecans just before serving.
• Serve the remaining balsamic glaze on the side for those who want extra drizzle.

Adventurous Options

If you don’t like goat cheese, Feta cheese is a great substitute. Parmigiano-Reggiano is also a great cheese substitute for those who can’t have the softer cheeses.