Strawberry Broccoli Salad is a crisp, refreshing salad topped with homemade candied pecans and tossed in a sweet and tangy poppy seed salad dressing made from scratch!
Strawberry Broccoli Salad
Strawberry broccoli salad is an easy, refreshing salad perfect for spring and summer! Made with fresh broccoli, big juicy strawberries, and candied pecans, all tossed in a light and creamy homemade poppy seed dressing. This salad is sweet and tangy with just a hint of savory. The candied pecans are simple to make yourself and really elevate this dish. I also love throwing together my own salad dressings. They’re quick to make and you can always get the flavor just right to your liking. I love whipping up a big bowl for get togethers in lieu of a traditional salad to keep things unique!
Warm weather means cold salads. When the same old, same old gets boring, try a fresh and fruity salad like my vibrant watermelon salad, or this simple yet flavorful cherry tomato salad!
Can I add protein to this salad?
You sure can! To make this salad a little more filling and turn it from a side to a main course, add some grilled or baked chicken marinated in herbs like rosemary and thyme on top. This makes for a great light lunch option! If you don’t want to go to quite that much effort, try tossing in some bacon for some added crunch!
How To Make Strawberry Broccoli Salad
For the pecans:
- Line. Line a baking tray or large plate with parchment paper and set aside.
- Melt. Heat a skillet over medium heat and melt the butter.
- Combine. Add in the brown sugar, salt, and cinnamon. Stir to combine.
- Stir. Reduce the heat to low and stir continuously until the mixture appears glossy.
- Add. Sprinkle in the pecan halves and stir for 3-4 minutes. Pecans should be coated and caramelized.
- Cool. Transfer the candied pecans to the tray to cool completely.
For the dressing:
- Whisk. While the pecans cool, whisk together the mayo, yogurt, sugar, salt, lemon juice, and poppy seeds until nice and smooth.
For the salad:
- Combine. In a large serving bowl, combine the broccoli florets, sliced strawberries, and sliced red onions.
- Toss. Drizzle the salad dressing over top and toss until coated.
- Garnish. Sprinkle the candied pecans over top as a garnish.
- Serve. Serve immediately. Enjoy!
Storing Strawberry Broccoli Salad
Be sure to store the various elements of the salad separately so everything doesn’t get soggy. This will keep things fresh for 2-3 days when kept in airtight containers.Toss it all together when you’re ready to serve!
Ingredients Notes for Strawberry Broccoli Salad
For the salad:
- Broccoli Florets – You’ll need about 6 cups of florets whether you cut them fresh from the head or buy the pre-cut bags from the produce department.
- Strawberries – Fresh and sliced into quarters or bite sized chunks.
- Onion – I prefer a red onion, thinly sliced when it comes to salads.
- Candied Pecans – While you can buy them premade, I highly recommend making your own!
For the pecans:
- Pecans – You’ll need a cup of pecan halves, although I like to make more to keep on hand for a snack!
- Butter – Salted or unsalted butter works, you may want to use unsalted since we are adding salt into the recipe or vice versa.
- Brown Sugar – This creates a delicious caramel flavor for the pecans.
- Salt – I love these because they have the perfect blend of salty and sweet.
- Cinnamon – Just a dash to add a little spice to the mix.
For the dressing:
- Mayonnaise – You can use regular or a light mayo depending on your preference.
- Plain Yogurt – I like to use full fat for a richer flavor, you could also try greek yogurt (for a thicker dressing) or substitute sour cream for a similar texture with a slightly more tangy taste.
- Sugar – To combat that tangy flavor from the mayo and yogurt and make things a little sweeter.
- Lemon Juice – This gives the dressing a bright, citrus flavor. Use freshly squeezed lemon juice when you can!
- Poppyseeds – Start with a teaspoon and add more depending on your preference.
- Salt – A dash for taste.
Enjoy!
~Nichole
Strawberry Broccoli Salad
Ingredients
For the salad:
- 6 Cups Broccoli florets
- 2 Cups Strawberries sliced
- ½ Red onion thinly sliced
- 1 Cup Candied pecans recipe below
For the candied pecans:
- 1 Cup Pecan halves
- 1 Tbsp Butter
- 2 Tbsp Brown sugar
- ¼ tsp Salt
- ¼ tsp Cinnamon
For the dressing:
- ½ Cup Mayonnaise
- ½ Cup Plain yogurt
- 2 Tbsp Sugar
- 1 Tbsp Lemon juice
- 1 tsp Poppy seeds
- ½ tsp Salt
Instructions
- To make the candied pecans, melt the butter in a skillet over medium heat, then add the brown sugar, salt, and cinnamon, stirring until combined.
- Turn the heat down to low and continue stirring until glossy.
- Add the pecans and stir continuously for 3 to 4 minutes until coated and caramelized, then transfer them to a parchment-lined plate to cool.
- In a small bowl, whisk together the mayonnaise, yogurt, sugar, salt, lemon juice, and poppy seeds until smooth.
- In a large bowl, combine the broccoli florets, sliced strawberries, and red onion.
- Pour the dressing over the salad and toss until evenly coated.
- Top with the candied pecans just before serving and enjoy.
Notes
This strawberry salad can be stored in an airtight container in the fridge for up to two days, keeping all of the elements separate so they don’t wilt. Toss together when ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
