Colorful Mediterranean Feta Salad with Toasted Pecans, Craisins, and Poppyseed-Balsamic Dressing Recipe

Introduction

This vibrant salad combines crisp romaine lettuce with colorful peppers, tangy feta, and crunchy pecans for a delightful mix of textures and flavors. Two unique dressings—balsamic and poppyseed—come together to create a perfect balance of sweet and tangy notes. It’s a fresh, crowd-pleasing dish ideal for any meal.

Ingredients

• 8 cups romaine lettuce, torn or chopped
• 1 yellow pepper, chopped into 1/4″ pieces
• 1/2 orange pepper, chopped into 1/4″ 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)
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 2 tbsp maple syrup
• 1 tsp honey dijon mustard (substitute regular dijon if needed)
• Pinch of salt & pepper
• 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. Step 1: Place the romaine lettuce, yellow pepper, orange pepper, red onion, feta cheese, toasted pecans, craisins, and pepitas into a large bowl. Toss well to combine all the salad ingredients evenly.
2. Step 2: To make the balsamic dressing, combine balsamic vinegar, olive oil, maple syrup, honey dijon mustard, and a pinch of salt and pepper in a glass jar. Shake well to mix thoroughly.
3. Step 3: For the poppyseed dressing, whisk together white wine vinegar, honey, poppyseeds, salt, dry mustard, mayonnaise, lemon zest, grated sweet onion, dijon mustard, lemon juice, and olive oil in a medium bowl until smooth. Store in a glass jar in the refrigerator if not using immediately.
4. Step 4: Combine equal parts (1:1 ratio) of the balsamic and poppyseed dressings in a bowl and whisk until blended.
5. Step 5: Drizzle the combined dressing over the salad and toss gently to coat. Serve with extra dressing on the side for topping as desired.

Tips & Variations

• Toast the pecans before chopping to enhance their flavor and crunch.
• Substitute craisins with dried cherries or raisins for different sweetness.
• Use regular dijon mustard in the balsamic dressing if you don’t have honey dijon mustard on hand.
• Mix dressings in advance and store refrigerated to allow flavors to meld.

Storage

Store leftover salad and dressings separately in airtight containers in the refrigerator. The salad is best enjoyed fresh but will keep for up to 1 day before the greens start to wilt. Dressings can be stored for up to 1 week. When ready to serve, toss the salad again with dressing or add fresh dressing as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

To make it vegan, omit the feta cheese and substitute mayonnaise with a plant-based alternative in the poppyseed dressing.

How long can I keep the dressing?

Both the balsamic and poppyseed dressings can be stored separately in the refrigerator for up to one week. Shake or whisk well before using.

Colorful Mediterranean Feta Salad with Toasted Pecans, Craisins, and Poppyseed-Balsamic Dressing Recipe

Print Recipe

★★★★★

5 from 110 reviews

A vibrant and refreshing mixed salad featuring crisp romaine lettuce, colorful peppers, red onion, crumbled feta, crunchy toasted pecans, craisins, and pepitas. It is complemented by a unique combination of two homemade dressings: a sweet and tangy balsamic dressing and a creamy honey poppyseed dressing, mixed together to create a perfectly balanced topping. This salad is ideal as a light lunch or a flavorful side dish for any meal.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 8 cups romaine lettuce, torn or chopped
• 1 yellow pepper, chopped into 1/4″ pieces
• 1/2 orange pepper, chopped into 1/4″ 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—romaine lettuce, yellow and orange peppers, red onion, feta cheese, toasted pecans, craisins, and pepitas—into a large bowl and toss well until everything is evenly mixed.
2. Make the Balsamic Dressing: Combine balsamic vinegar, olive oil, maple syrup, honey dijon mustard, salt, and pepper into a glass jar. Seal and shake vigorously until the dressing is emulsified and well blended.
3. Make the Poppyseed Dressing: In a medium mixing bowl, whisk together white wine vinegar, honey, poppyseeds, salt, dry mustard, mayonnaise, lemon zest, finely grated sweet onion, dijon mustard, lemon juice, and olive oil until smooth and creamy. Pour into a glass jar and store in the refrigerator until ready to use.
4. Combine Dressings: In a separate bowl, whisk together equal parts (1:1 ratio) of the balsamic dressing and poppyseed dressing until well combined.
5. Dress the Salad: Drizzle the combined dressing over the salad and toss gently to coat all ingredients evenly. Serve with additional dressing on the side to add more as desired by each guest.
6. Store Leftover Dressing: Any leftover combined dressing can be refrigerated and used for several salads, maintaining flavor and freshness.

Notes

• To toast pecans, place them in a dry skillet over medium heat, stirring often, until fragrant and lightly browned.
• You can substitute regular Dijon mustard if honey Dijon is unavailable.
• For added texture, consider adding croutons or sliced cucumbers.
• Dressings should be shaken or whisked again before serving if they have separated.
• Store extra dressing refrigerated in airtight containers for up to 1 week.

Keywords: Mixed salad, romaine lettuce salad, balsamic dressing, poppyseed dressing, feta cheese salad, healthy salad, vegetarian salad