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Plant-Based Strawberry Salad Recipe

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

Ingredients:

For the dressing

  • cup white wine vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon freshly ground black pepper
  • ½ teaspoon minced garlic
  • ¼ teaspoon salt
  • ½ cup extra-virgin olive oil

For the maple-nut clusters

  • ½ cup pecan halves
  • ½ cup sliced almonds
  • 1 ½ tablespoons maple syrup
  • teaspoon salt

For the salad

  • 2 cups cooked and cooled wild rice
  • 12 ounces green beans (blanched)
  • 6-8 ounces mixed baby greens
  • ¼ cup fresh mint leaves (torn)
  • ¼ cup thinly sliced red onion
  • 2 pounds Harry & David strawberries (trimmed and halved)

Instructions: 

For the dressing

  • Whisk together all the ingredients until combined. Set aside.

For the maple-nut clusters

  • Warm a small skillet over medium heat. Add the nuts and toast them, stirring frequently until they become fragrant, about 1 to 2 minutes.
  • Add the maple syrup and salt, stirring until the nuts are well coated with the maple syrup, about 1 minute more. Remove the skillet from the heat and spread the nut mixture onto a piece of parchment paper, letting it cool completely.
  • Once cooled, break up any of the larger pieces into smaller clusters. Set aside.

For the salad

  • Add the wild rice, green beans, greens, mint, and red onion to a large bowl. Drizzle with some of the dressing (you probably won't use it all) and toss to combine.
  • Divide the salad between serving plates. Top with strawberry halves and maple-nut clusters. Serve immediately.
Course: Salad
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