Fresh strawberries, shaved fennel, and honey-toasted pecans bring sweetness and crunch to this spring salad. Add your favorite greens, pumpkin seeds, and optional goat cheese, then finish with a dressing you love.
Ingredients:
- Spring mix
- Extra Arugula
- Microgreens
- 1 Fennel bulb, with stalks and fronds
- 1 cup of Freshly chopped strawberries
- 1/2 cup pecans
- 1 tbsp of raw honey
- 1/4 cup Pumpkin seeds
- Goat cheese crumbles, optional; omit for a dairy-free salad
- Olive Oil (Optional)
- Lemon (Optional)
Directions:
1) Add spring mix, extra arugula & microgreens into a bowl
2) Thinly shave the fennel bulb and tender stalks, then add a few fronds to taste. Start with a little if you prefer a milder licorice flavor
3) Pull off pieces of the fronds of fennel to add to bowl (I eyeball a majority of these amounts - some days I feel like more, others I feel like less! Do what you wish in terms of amount of fennel - it has a black licorice taste)
4) Cut strawberries and add to the bowl
5) Add the pecans to a dry skillet over medium-low heat. Toast, stirring frequently, until fragrant
6) Reduce the heat to low, drizzle in the honey, and stir briefly to coat. Remove from the heat and spread the pecans on parchment paper to cool
7) Once completely cooled, break apart any clusters and add the pecans to the salad
8) Top the salad with pumpkin seeds and goat cheese (if desired*)
9) Finish by adding your favorite dressing - some light olive oil and lemon is great too - and ENJOY!
