Recipe courtesy of Nadia G and Nadia G

Candied Pecan and Strawberry Salad

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 Servings
Save Recipe


1 egg white

1/4 cup and a pinch brown sugar

1 cup whole raw pecans

4 tablespoons extra-virgin olive oil

4 tablespoons aged-white balsamic vinegar

Sea salt and freshly ground white pepper, to taste

6 cups loosely packed mesclun greens

2 cups strawberries, halved


  1. Preheat the oven to 300 degrees F.
  2. Line a baking sheet with parchment paper and set aside. In a big bowl, beat together the egg white and 1/4 cup brown sugar. Add the raw pecans and stir until the nuts are completely coated. Transfer the pecans onto a baking sheet in a single, even layer. Bake for 30 minutes.
  3. In a jar with a tight-fitting lid, combine the extra-virgin olive oil, white balsamic vinegar, pinch of brown sugar, sea salt, and white pepper, to taste. Cover the jar and shake vigorously for 30 seconds to emulsify.
  4. In a bowl, toss the mesclun greens, strawberries, and candied pecans with the vinaigrette.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Strawberry Salad

Strawberry Salad

Fruity Spinach Salad

Salad with Pickled Strawberries

Pickled Strawberry Salad

Strawberry and Asparagus Salad

Arugula and Strawberry Salad

Arugula and Pear Salad