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Plant-Based Strawberry Salad Recipe

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Servings 4
This delicious, vegan strawberry salad from Elizabeth Harris of Floating Kitchen will be an instant Summer menu staple. And, the addition of juicy Harry & David strawberries and homemade maple-nut clusters take this salad recipe from good to WOW. 


  • For the Dressing
  • cup white wine vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon freshly ground black pepper
  • ½ teaspoon minced garlic
  • ¼ teaspoon salt
  • ½ cup extra-virgin olive oil
  • For the Maple-Nut Clusters
  • ½ cup pecan halves
  • ½ cup sliced almonds
  • 1 ½ tablespoons maple syrup
  • teaspoon salt
  • For the Salad
  • 2 cups cooked and cooled wild rice
  • 12 ounces green beans (blanched)
  • 6-8 ounces mixed baby greens
  • ¼ cup fresh mint leaves (torn)
  • ¼ cup thinly sliced red onion
  • 2 lbs Harry & David strawberries (trimmed and halved)


  • To make the dressing, whisk together all of the ingredients until combined. Set aside.
  • To make the maple-nut clusters, warm a small dry skillet over medium heat. Add the nuts and toast them, stirring frequently, until they become fragrant, about 1-2 minutes. Add the maple syrup and salt, stirring until the nuts are well coated with the maple syrup, about 1 minute more. Remove the skillet from the heat and spread the nut mixture out onto a piece of parchment paper and let it cool completely. Once cooled, break up any of the larger pieces into smaller clusters. Set aside.
  • To make the salad, add the wild rice, green beans, greens, mint and sliced red onion to a large bowl. Drizzle with some of the dressing (you probably won’t use it all) and toss to combine. Divide the salad between serving plates. Top with strawberry halves and maple-nut clusters. Serve immediately.