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

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/colorful-mediterranean-feta-salad-with-toasted-pecans-craisins-and-poppyseed-balsamic-dressing-recipe/