Strawberry-Blueberry Salad with Goat Cheese & Candied Pecans

This salad is a bit of a throwback, and a bit of a celebration. It’s a riff off a salad I first had years and years ago at a trendy Mexican restaurant (of all places). It’s also pretty perfect for adding a subtle nod to the Fourth of July holiday to your picnic or dinner table tomorrow. Juicy in-season strawberries and blueberries combined with creamy goat cheese and crunchy candied pecans–and a sweet-tangy dressing–make for one super simple, super fresh salad.

Strawberry-Blueberry Salad with Goat Cheese & Candied Pecans

Two handfuls of strawberries, sliced
Two handfuls of blueberries
1/2 shallot, sliced thinly
2 oz. goat cheese, crumbled
Red leaf, gem or bibb lettuce
Candied pecans (recipe here)
Kosher salt and freshly ground black pepper

Add lettuce to two bowls, then lightly dress with the Agave-Dijon Dressing. Season with salt and pepper. Top the dressed lettuce in each bowl with strawberries, blueberries, shallot, goat cheese, and candied pecans.

Agave-Dijon Dressing

2 teaspoons Dijon mustard
2 teaspoons agave syrup
1/4 cup red wine vinegar
2 tablespoons vegetable oil
1/2 cup olive oil
Salt and pepper

Whisk together the mustard, agave, and vinegar in a bowl. Slowly whisk in the oils. Season with salt and pepper.

  • share this post:
  • Amy Mallett

    I adore salads like this! Such a gorgeous blog! I’ve never seen another like it! You have impeccable taste.

  • PerpetuallyChic

    Thanks, Amy!! So glad you stopped by & love what you see 🙂 xx