Every June, I eagerly anticipate a cherished summer tradition—strawberry picking at Stade’s Farm. There’s something undeniably magical about plucking ripe, juicy strawberries straight from the vine, their flavor seemingly more vibrant than any you’d find at the grocery store. This ritual connects me to the season and ignites a curiosity about the fascinating world of food science—how combining sweet strawberries with savory ingredients can transform a dish. It reminds me of the delightful interplay between flavors and textures, especially when creating a salad that marries the sweetness of fruit with the richness of nuts and the earthiness of greens.
Strawberry, Spinach & Kale Salad with Candied Pecans recipe that embodies the essence of summer. Each component is chosen carefully, from the crispness of kale and spinach to the creaminess of feta and the crunch of pecans, creating a symphony of taste and texture. We’ll dive into the crucial steps of preparing each ingredient, including how to create a perfect emulsion for your dressing, which ties everything together beautifully. Additionally, I’ll share some tips on avoiding common mistakes and suggest ways to elevate the salad further, such as adding sous vide chicken breast for an extra protein boost. Join me as we embark on a culinary adventure that celebrates the bounty of summer, showcasing the humble strawberry in a show-stopping salad that’s as healthy as it is delicious.
Ingredients
- Fresh spinach leaves & kale leaves
- Ripe, juicy strawberries
- Crumbled feta cheese
- Candied pecans – I bought pre-candied pecans. But if you are up for the challenge this is a good recipe from Love and Lemons.
For the dressing: Emulsions
Every dressing is a form of emulsion. The science of emulsions for dressings involves stabilizing a mixture of two immiscible liquids, such as oil and water, using emulsifying agents. These agents, such as egg yolk or mustard, help create a stable emulsion by reducing the surface tension between the oil and water, allowing them to disperse evenly throughout the dressing. This Balsamic dressing uses honey and mustard as emulsifying agents to combine the olive oil and balsamic vinegar. These agents work due to their high viscosity, which allows the vinegar and oil to bind together easily. They also add flavor, which helps create a more balanced dressing.
To reduce cost or avoid flavor impact from emulsifying agents, food scientists use xanthan gum as a flavorless emulsifying agent.
The science of emulsions for dressings involves stabilizing a mixture of two immiscible liquids, such as oil and water, using emulsifying agents. These agents, such as egg yolk or mustard, help create a stable emulsion by reducing the surface tension between the oil and water, allowing them to disperse evenly throughout the dressing.
This Balsamic dressing uses honey and mustard as emulsifying agents to combine the olive oil and balsamic vinegar. These agents work due to their high viscosity, which allows the vinegar and oil to bind together easily. They also add flavor, which helps create a more balanced dressing.
To reduce cost or avoid flavor impact from emulsifying agents, food scientists use xanthan gum as a flavorless emulsifying agent.
- Extra virgin olive oil
- Balsamic vinegar
- Dijon mustard
- Honey
- Salt and pepper to taste
Substitutes & Variations
While the combination of spinach, kale, strawberries, and feta creates a delightful harmony of flavors, feel free to experiment with substitutions or additions based on your preferences or dietary needs:
- Nuts: If pecans aren’t your favorite, try candied walnuts, almonds, or cashews instead
- Greens: Swap spinach or kale for arugula, mixed greens, or romaine lettuce.
- Fruit: Raspberries, blueberries, or mandarin oranges can replace or complement the strawberries.
- Cheese: Feta can be substituted with goat cheese, blue cheese, or shredded Parmesan.
Add ons
- Eggs: I love a good over-easy egg on my salad. You can also try hard or soft-boiled eggs too.
- Meat: Steak or chicken is also an amazing pair. I went for a sous-vide chicken breast that was to die for (recipe coming soon).
Special Equipment Needed
To prepare this salad, you’ll need:
- A large salad bowl for tossing and serving.
- A whisk or a jar with a tight-fitting lid for emulsifying the dressing.
With these simple ingredients and a few kitchen tools, you’ll be well-equipped to create a delightful and nourishing salad that celebrates the flavors of summer.
Strawberry, Spinach & Kale Salad with Candied Pecans
Baby spinach and kale, topped with sliced strawberries, candied pecans, and crumbled feta cheese. Vibrant and fresh, with the combination of sweet berries, savory cheese, and crunchy nuts creating a visually appealing and delicious dish.
Salad
Dressing
Instructions
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In a large bowl, combine the Baby Spinach & Baby Kale Mix.
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Toss in the sliced strawberries and crumbled feta cheese.
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Add the Cranberry & Candied Pecan Mix and thinly sliced (Julienne) onion to the bowl.
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In a separate small bowl, whisk together the balsamic vinegar, extra-virgin olive oil, honey, Dijon mustard, salt, and black pepper to make the dressing.
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Drizzle the dressing over the salad mixture.
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Gently toss the salad to ensure that all ingredients are evenly coated with the dressing.
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Serve immediately and enjoy!
Servings 4
- Amount Per Serving
- Calories 322kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 3.64g19%
- Trans Fat 0.15g
- Cholesterol 12.02mg5%
- Sodium 532.01mg23%
- Potassium 493.43mg15%
- Total Carbohydrate 31.34g11%
- Dietary Fiber 4.74g19%
- Sugars 23.38g
- Protein 9.23g19%
- Vitamin A 339.92 IU
- Vitamin C 88.34 mg
- Calcium 136.96 mg
- Iron 2.2 mg
- Vitamin D 2.12 IU
- Vitamin E 1.47 IU
- Vitamin K 276.61 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitutions - While the combination of spinach, kale, strawberries, and feta creates a delightful harmony of flavors, feel free to experiment with substitutions or additions based on your preferences or dietary needs:
- Nuts: If pecans aren't your favorite, try candied walnuts, almonds, or cashews instead
- Greens: Swap spinach or kale for arugula, mixed greens, or romaine lettuce.
- Fruit: Raspberries, blueberries, or mandarin oranges can replace or complement the strawberries.
- Cheese: Feta can be substituted with goat cheese, blue cheese, or shredded Parmesan.
Add ons -
- Eggs: I love a good over-easy egg on my salad. You can also try hard or soft-boiled eggs too.
- Meat: Steak or chicken is also an amazing pair. I went for a sous-vide chicken breast that was to die for (recipe coming soon).
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