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Strawberry Praline Salad

5-7 minutes Cook
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  • This Strawberry Praline Salad delivers the perfect balance of sweet strawberries, crunchy candied pecans, creamy blue cheese, and bold balsamic in one unforgettable bite.

Strawberries have always felt a little special to me. I was actually allergic to them as a child and eventually outgrew it, so maybe that’s part of why I adore them now. They’re one of the very first fruits of spring — which makes them perfect for April — and they’re easy to grow, easy to find, and always feel like the official start of the season.

This salad is incredibly flexible. Serve it without protein for brunch or a light lunch, or add grilled chicken, steak, or salmon to turn it into a fresh, satisfying dinner. If blue cheese isn’t your thing, you can substitute mozzarella or feta — or skip the cheese altogether. It’s forgiving like that.

This is usually one of the first recipes I make every spring. It’s fast, fresh, and perfect for those early-season weeks when everything is happening at once. I’m preparing this for you in the first week of March, and around here we’re fully in motion — starting seedlings, prepping compost, caring for baby chicks, and getting garden beds ready. Some days just don’t allow for elaborate cooking.

The most involved step in this recipe is turning plain pecans into quick pralines. We’re using leftover pecans from the fall harvest and transforming them into sweet, cinnamon-kissed candied pecans for that perfect crunch. If you’re truly short on time, you can absolutely buy pre-made pralines. But I recommend making them at least once. It takes about 10 minutes, costs significantly less, and once you realize how simple it is, you may never buy them again.

Strawberry Praline Salad

jenniferbde2f1db01
A vibrant bed of green leaf lettuce topped with sweet strawberries, sharp red onion, creamy blue cheese, and warm cinnamon-kissed candied pecans, all drizzled with a bold homemade balsamic vinaigrette. Sweet, salty, tangy, and crunchy in every bite.
prep time
15 min
cooking time
5-7 minutes
servings
4
total time
20 minutes

Equipment

  • Large salad bowl

  • Small saucepan

  • Wooden spoon or silicone spatula

  • Parchment paper

  • Knife & cutting board

  • Measuring cups & spoons

  • Small jar or bowl (for vinaigrette)

  • Whisk or immersion blender

Ingredients

  • Salad

  • 1 head green leaf lettuce, torn

  • 1 red onion, finely diced

  • ½–¾ cup blue cheese crumbles

  • 1–1½ cups fresh strawberries, sliced

  • grilled chicken (entirely optional)

  • Quick Candied Pecans

  • 1/8 cup white sugar

  • 1/8 cup brown sugar

  • 1 tablespoon butter

  • 1 tablespoon water

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon sea salt

  • 1 cup pecans

  • Homemade Balsamic Vinaigrette

  • 3/4 cup oil (preferably olive oil)

  • 1/4 cup balsamic vinegar

  • 1–2 tablespoons honey (or maple syrup for vegan version)

  • 2 teaspoons Dijon mustard

  • 1–2 cloves garlic, minced

  • 1 tablespoon water (optional, to thin)

  • Salt and freshly cracked pepper, to taste

Instructions

1

Make the Candied Pecans

This can be done 3-5 days in advance. Store in an airtight container. Line a baking sheet with parchment paper. In a small saucepan over medium heat, combine white sugar, brown sugar, butter, water, cinnamon, and sea salt. Stir until melted and bubbling. Add pecans and stir constantly for 2–3 minutes, until coated and glossy. Spread pecans onto parchment paper in a single layer. Allow to cool completely before breaking apart.
2

Prepare the Vinaigrette

In a small bowl or jar, whisk together balsamic vinegar, honey, Dijon, garlic, salt, and pepper. Slowly drizzle in oil while whisking until emulsified. Add water if a thinner consistency is desired. Taste and adjust seasoning as needed.
3

Assemble the Salad

Place torn lettuce in a large bowl. Top with strawberries, red onion, and blue cheese crumbles. Roughly chop cooled candied pecans and sprinkle over salad. Drizzle with balsamic vinaigette just before serving and toss gently.

Notes

Feel free to swap the pecans with walnuts, or leave them off altogether for those with tree nut allergies. If you don't like blue cheese, feta or goat cheese make an excellent swap. I love this salad with chicken, turkey, salmon, or sliced skirt steak to make it a full entree. Try it with raspberries, blackberries, or even sliced pears. This pears well with roasted pork loin, grilled chicken, or a spring pasta!
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