Strawberry Feta Salad with Candied Pecans – Imagine the juiciest, sweetest strawberries mixed with creamy avocado slices, crunchy candied pecans with just a little spicy kick, and fresh garden basil leaves all coming together in one beautiful, colorful salad. Then picture it all tossed in the most delicious creamy feta dressing that’s perfectly salty and rich. Those candied pecans? They add the most amazing sweet-spicy crunch that makes this salad impossible to resist. This isn’t just any salad – it’s going to be your new favorite for the whole season!

It’s finally that wonderful time of year when strawberries are at their best – sweet, ripe and perfect. Sure, I just made a delicious strawberry dessert, but honestly? I’m even more excited about this salad. I’ve been making it almost every day for weeks now. It’s become my absolute go-to salad this spring – the kind I make without even thinking because it’s just that good.

Do you have a salad you make all the time? My usual is the Lemon Parmesan Sesame Salad that I probably make three times a week. But right now? This strawberry version has completely taken over. When I see those perfect red berries at the store and that fresh, bright green arugula, I just have to make it.

This isn’t just another salad recipe – it’s what I’d call the perfect “house salad” for spring and summer. The kind you can serve with anything or just enjoy on its own.

I’ve always been crazy about fruit in salads! Every summer I make different versions of this idea. In fact, one of my oldest and most-loved recipes is really similar to this salad.

But this version? It’s simpler, fresher, and has an even better dressing. It’s exactly what you want for late spring lunches, summer dinners, backyard barbecues, or easy meals with friends. The kind of salad that makes ordinary meals feel special.

Here’s everything you need to know:

Ingredients – for the salad

• Pecans (for that amazing crunch)
• Salted butter (makes everything better)
• Maple syrup or honey (for sweetness)
• Cayenne pepper (just a little kick)
• Flaky sea salt (for that perfect salty bite)
• Mixed spring greens/arugula (fresh and peppery)
• Fresh strawberries (the star of the show)
• Avocados (creamy and delicious)
• Olive oil (good quality makes a difference)
• Lemon juice (for brightness)
• Honey (a touch more sweetness)
• Salt and freshly cracked black pepper (essential!)

Ingredients – for the dressing

• Buttermilk (makes it creamy and tangy)
• Lemon juice (fresh is best)
• Garlic (for flavor)
• Basil (or parsley if you prefer)
• Fresh chives (so good in this)
• Crumbled feta cheese (the secret ingredient)
• Freshly cracked black pepper (don’t skip this)

The Tools You’ll Need

Nothing fancy here! Just a small baking sheet for the pecans, a bowl to mix the dressing, and a big salad bowl to toss everything together. Of course, you’ll also need the usual kitchen helpers – a good cutting board, a sharp knife, and some basic utensils.

Let’s Make It!

Step 1: Make the candied pecans
Take your pecans and toss them on a baking sheet with some salted butter, a pinch of spicy cayenne pepper, and either honey or maple syrup – whichever you prefer.

Pop them in the oven to bake until they’re perfectly caramelized. Here’s the important part: watch them like a hawk! Because of the sugar, they can go from perfectly golden to sadly burnt in no time.

Step 2: Prepare the salad
Grab your favorite big salad bowl – you know, the one that makes tossing easy. Start with your greens. I’m loving a mix of tender spring greens and peppery arugula right now, but honestly any fresh greens you like will work great here.

Now add those beautiful red strawberry slices and some creamy avocado pieces – either wedges or slices, whatever you like. Then give everything a light toss with some good olive oil, fresh lemon juice, a drizzle of honey, and don’t forget the salt and pepper.

Step 3: Mix the dressing
Okay, this dressing is seriously amazing. Start with buttermilk – the whole kind, not low-fat, for the creamiest, most flavorful result.

To balance that tangy buttermilk, add a good squeeze of fresh lemon juice – it really brightens everything up. Then stir in freshly chopped basil (or parsley if that’s what you have), some chives, a bit of garlic, and season it all well with salt and pepper.

Now the best part – crumble in lots and lots of feta cheese. I mean really go for it! This is what makes the dressing so special – it’s like a blue cheese dressing but with feta instead. So unexpected but so incredibly good. Trust me on this one!

Step 4: Toss the salad
Now pour that incredible dressing all over your waiting salad. Toss it really well so every single leaf gets coated in that creamy, tangy, cheesy goodness.

Top it all off with those amazing candied pecans you made earlier – they’re the perfect finishing touch. And because you can never have too much feta, I always add another handful of crumbles right at the end.

Step 5: Serve and enjoy!
Here’s an important tip: serve this salad right after you’ve dressed it. That way the greens stay perfectly crisp and fresh. If you let it sit too long, the dressing will start to wilt the leaves.

This salad is fantastic as a side dish for pretty much any spring or summer meal. But you can also turn it into a main course by adding some grilled chicken or steak. It’s always a crowd-pleaser and bonus – it looks so pretty on the table that it basically doubles as decoration!

One last thing – if you make this Strawberry Feta Salad with Candied Pecans (and I really hope you do!), please leave a comment or rating. I read every single one and do my best to reply to all of them. And if you share a photo on Instagram, don’t forget to tag me – seeing your kitchen creations absolutely makes my day!Strawberry Feta Salad with Candied Pecans.