This Strawberry Basil Salad is a fresh, vibrant bowl that tastes like spring on a plate. Peppery arugula is layered with crisp cucumber, juicy strawberries, and creamy feta, then topped with sweet-and-salty candied pecans for the perfect little crunch. A bright lemon basil dressing ties everything together with a light, refreshing finish. It’s colorful, lightly sweet, and beautifully balanced — making it perfect for brunch, lunch, or a sunny-side dish that feels both elegant and effortless.
Description
This Strawberry Basil Salad is a fresh, vibrant bowl that tastes like spring on a plate. Peppery arugula is layered with crisp cucumber, juicy strawberries, and creamy feta, then topped with sweet-and-salty candied pecans for the perfect little crunch. A bright lemon basil dressing ties everything together with a light, refreshing finish. It’s colorful, lightly sweet, and beautifully balanced — making it perfect for brunch, lunch, or a sunny-side dish that feels both elegant and effortless.
For the Salad
For the Candied Pecans
For the Dressing
Instructions
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Add the pecans to a pan set to medium high heat. Add the gentle sweet and salt and spray a little bit of olive or coconut oil spray on top. Stir until the sweetener dissolves and once it starts to brown a little but take the pan off the heat and stir the pecans once in a while as they cool.
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Add the arugula to a salad bowl and add on the other toppings.
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In a small bowl, combine all the ingredients for the dressing and mix well. Pour the dressing over the salad.
