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Colorful Summer Feta Salad with Toasted Pecans and Poppyseed Balsamic Dressings Recipe

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★★★★★

4.6 from 149 reviews

A vibrant, crunchy romaine lettuce salad featuring colorful peppers, crumbled feta, toasted pecans, craisins, and pepitas, dressed with a unique blend of balsamic and honey dijon dressing combined with a sweet and tangy poppyseed dressing for an irresistible flavor balance.

Ingredients

Scale

Salad

  • 8 cups romaine lettuce, torn or chopped
  • 1 yellow pepper, chopped into 1/4 inch pieces
  • 1/2 orange pepper, chopped into 1/4 inch pieces
  • 1/2 red onion, sliced
  • 1 cup feta cheese, crumbled
  • 1 cup chopped toasted pecans
  • 1/2 cup craisins
  • 1/4 cup pepitas (pumpkin seeds)

Balsamic Dressing

  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 2 tbsp maple syrup
  • 1 tsp honey dijon mustard (substitute regular dijon)
  • Pinch salt & pepper

Poppyseed Dressing

  • 1/4 cup white wine vinegar
  • 3 tbsp honey
  • 1 tbsp plus 1 tsp poppyseeds
  • 1/2 tsp salt
  • 1/2 tsp dry mustard
  • 1/3 cup mayonnaise
  • 1/2 tsp lemon zest
  • 1 tbsp finely grated sweet onion
  • 1 tsp dijon mustard
  • 1 tbsp lemon juice
  • 1/2 cup olive oil

Instructions

  1. Prepare the Salad: Place all salad ingredients including romaine lettuce, yellow pepper, orange pepper, red onion, feta cheese, toasted pecans, craisins, and pepitas into a large bowl. Toss thoroughly to mix all ingredients evenly.
  2. Make the Balsamic Dressing: Combine balsamic vinegar, olive oil, maple syrup, honey dijon mustard, and a pinch of salt and pepper into a glass jar. Close the jar and shake vigorously until all ingredients are fully emulsified.
  3. Make the Poppyseed Dressing: In a medium-sized mixing bowl, whisk together white wine vinegar, honey, poppyseeds, salt, dry mustard, mayonnaise, lemon zest, grated sweet onion, dijon mustard, lemon juice, and olive oil until the dressing is smooth and well combined. Store in a glass jar in the refrigerator.
  4. Combine Dressings: In a separate bowl, combine 1 cup of the balsamic dressing with 1 cup of the poppyseed dressing. Whisk together until thoroughly blended to create a balanced dressing.
  5. Dress the Salad: Drizzle the combined dressing over the prepared salad and toss gently to coat everything evenly.
  6. Serve: Serve the salad immediately with additional dressing on the side so guests can top up the salad as desired.
  7. Storage: The combined dressing makes enough for several salads and can be refrigerated and used within 3-5 days for best freshness.

Notes

  • To toast pecans, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned.
  • The sweet onion should be finely grated to blend smoothly into the poppyseed dressing.
  • For a dairy-free version, substitute feta cheese with a plant-based cheese alternative.
  • Adjust the sweetness by varying honey and maple syrup amounts to taste.
  • Store leftover salad and dressings separately to prevent sogginess.

Keywords: romaine lettuce salad, balsamic dressing, poppyseed dressing, feta cheese salad, pecan salad, craisin salad, no-cook salad

Find it online: https://cheflenacooks.com/colorful-summer-feta-salad-with-toasted-pecans-and-poppyseed-balsamic-dressings-recipe/