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
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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.

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