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Zupas Copycat Strawberry Harvest Salad

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Zupas Copycat Strawberry Harvest Salad

Salad month is almost over and I’ve been loving this chance to make some of my favorite salads and post them for you all. This Zupas Copycat Strawberry Harvest Salad is too good to not post. It’s one of those salads everyone will like because:

  • It’s made with a strawberry vinaigrette that is basically half pureed strawberries (and it’s pink)
  • The salad is full of fresh sliced strawberries
  • The candied pecans are heaven – made with brown sugar and butter
  • The Fontina cheese is soft and creamy
  • If you use a rotisserie chicken the whole salad comes together very quickly

I used to candy my pecans with maple syrup. They tasted great but ended up sticky. I’ve recently discovered candy-ing pecans with brown sugar and butter and they taste amazing – just like those warm pecans and almonds you get in the mall at Christmastime. This Zupas Copycat Strawberry Harvest Salad has so many good ingredients; I love it and I’m guessing you’ll love it too.

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5 from 1 vote

Zupas Copycat Strawberry Harvest Salad


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)


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. 


  • 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!

Just typing up this Zupas Copycat Strawberry Harvest Salad several days after making it is making me crave it again. I made it last week and ate it several days in a row! It’s a drool-worthy, crowd pleasing, everyone loves it kind of salad. I hope you get a chance to make it! Tag me @plumstreetcollective on Instagram if you decide to make it.

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