Zupas Copycat Strawberry Harvest Salad
Ingredients
Pureed Strawberry Vinaigrette
- 2 tbsp. olive oil
- 2 tbsp. white vinegar
- 1 1/2 c. fresh strawberries
- 1/3 c. fresh squeezed lemon juice
- 2 tablespoons real maple syrup
Brown Sugar Pecans
- 1/4 c. brown sugar
- 1/4 c. butter
- 2 c. chopped pecans or pecan pieces
Additional Salad Ingredients
- baby spinach or arugula
- green leaf or romaine lettuce, chopped
- rotisserie chicken breast, shredded or chopped (or you can cook your own chicken)
- fresh strawberries, quartered
- grated Fontina cheese
- apples, thinly sliced
- salt and pepper, to taste
- red onions, diced fine (optional)
Instructions
Pureed Strawberry Vinaigrette
- Combine vinaigrette ingredients in a blender. Puree until smooth. Mix well before serving. Store in the fridge in an airtight container.
Brown Sugar Pecans
- Place butter into small saucepan and melt on medium-low heat.
- Add brown sugar and mix until blended. Then add pecans and cook until brown sugar start to caramelize. Watch carefully and stir consistently so they don't burn. If you smell any burn turn the heat down, and keep stirring. Once bubbling, they are starting to caramelize. Let them bubble for 1-2 minutes (without burning).
- Turn out onto cutting board or parchment paper to cool.
Salad
- Adjust amount of salad ingredients depending on how many people you're making the salad for.
- Begin assembling salad by mixing lettuce and spinach. Top with plenty of chicken and strawberries. Then add in sliced apples and pecans. Top with grated Fontina cheese and if using, diced red onions, and a little fresh cracked pepper and salt.
- Just before serving, top with strawberry vinaigrette. Enjoy!