Strawberry Broccoli Salad

Strawberry Broccoli Salad is a crisp, refreshing salad topped with homemade candied pecans and tossed in a sweet and tangy poppyseed salad dressing made from scratch!

Course Salad, Side Dish

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 218kcal

Author Nichole

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

Storing:
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