A Summer Strawberry Citrus Salad topped with candied nuts, goat cheese, herbs, and a citrus poppyseed dressing! Recipe by Emily Laurae.
Citrus Salad with Strawberries
Yield: 1 Large Salad
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Candied Nuts
- 1/2 cup Pecans or your nut of choice
- 2 Tbsp Granulated Sugar
- 1 1/2 Tsp Unsalted Butter
- Pinch of Salt
Citrus Poppyseed Dressing
- 2 Tbsp Fresh Lime Juice
- 2 Tbsp Fresh Orange Juice
- 2 Tbsp Fresh Grapefruit Juice
- 2 Tbsp Blood Orange Juice
- 1 tsp Mustard
- 1 tsp Mayonnaise
- 1 tsp Honey
- ⅓ cup plus 1 tablespoon Vegetable Oil or Avocado Oil
- 2 tsp Poppy Seeds
- Salt and Pepper
Salad
- 3 Cups Baby Spinach & Butter Lettuce
- 3-4 Tbsp Citrus Poppyseed Dressing
- 1/4 Cup Mandarin Oranges
- 1/4 Cup Grapefruit Slices Supremed
- 1/2 Cup Hulled and Sliced California strawberries
- 1/4 Cup Candied Nuts
- 3 Tbsp Crumbled Goat's Cheese
- Sprig of Thyme
Instructions
Candied Nuts
- Heat a medium non-stick skillet over medium heat and add whole pecans, sugar, butter and salt.
- Stir constantly with a spatula for approximately 3-5 minutes until the nuts are evenly coated in the melted sugar and butter.
- Immediately transfer nuts to parchment paper and quickly separate the nuts using 2 forks, as they will still be quite hot. The sugary coating on the nuts will harden in 5-7 minutes and will then be ready for you to use!
Citrus Poppyseed Dressing
- Add lime, orange, grapefruit and blood orange juices in a small bowl.
- Then add the mustard, mayonnaise and honey, whisking to combine. Slowly drizzle in the oil while whisking.
- Stir in the poppy seeds and season with salt and pepper before setting aside.
Salad Assembly
- Gently toss salad greens and dressing together in a separate bowl ensuring that the greens are coated.
- Then, separate the greens into two separate bowls. Add mandarin oranges, grapefruit, strawberries, nuts and goat’s cheese on top of each bowl.
- Finally, add a touch of fresh thyme on top before serving.
