These signs signal that a truck is parked along Pacific Coast Highway, filled with farm fresh strawberries for sale.
This truck has the sweetest, biggest, and juiciest strawberries around. I purchased a five-pound box full of strawberries and just knew that I had to make one of my most favorite salads, strawberry power salad with a raspberry-poppy seed vinaigrette, topped with candied pecans. #yummy
I like the unique combination of flavors this salad presents, with the sweet strawberries, tangy raspberry poppy seed vinaigrette, and sprinkling of tart goat cheese – all accented by sweet and crunchy pecans. It’s bright, full of taste and textures, and is a gorgeous salad to serve to family and guest.
This is going to be one of those salads that you make over and over again. It is so simple and quick to assemble. I used power greens, a blending of tender baby spinach, mizuna, chard and kale, but feel free to use only spinach, or any other greens of your choice. The dressing and pecans can be made a couple of days in advance too.
Today, in the second week of March, it is 90 degrees outside due to the strong Santa Ana winds. I parked my car along side of Pacific Coast Hwy to purchase my strawberries, and took these pictures of the amazing view. The Santa Ana winds give us clear skies and warm weather. It’s a perfect day for eating this refreshing cool salad.
- 2 tablespoons unsalted butter
- 2 cups pecan halves
- ¼ cup sugar
- In a large skillet over medium-low heat, melt the butter. Add the pecans, sprinkle the sugar evenly over the pecans, and cook stirring constantly, until the pecans begin to brown and the sugar becomes candied on the surface, 6 to 8 minutes. Using a spatula, remove the pecans from the skillet and scatter them in a single layer on a nonstick baking sheet. Allow to pecans to cool completely.
- 1 tablespoon dijon mustard
- 6 tablespoons honey
- ½ cup raspberry vinegar
- ¼ cup extra-virgin olive oil
- 1 teaspoon poppy seeds
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly cracked pepper
- In a medium bowl, add the mustard, honey, vinegar, olive oil, poppy seeds, salt and pepper, and whisk until combined. Can be stored in a mason jar and refrigerated until ready to use.
- 4 6 ounce bags (or 6 cups) power greens or baby spinach
- 2 pints strawberries, halved
- ½ red onion, thinly sliced
- 1 cup goat cheese, crumbled
- raspberry-poppy seed vinaigrette
- candied pecans
- In a large bowl, combine the power greens, strawberries, onion, and goat cheese. Drizzle the vinaigrette (use only enough to wet the greens) over the salad and toss gently. Top with pecans and serve remaining vinaigrette along side of the salad.