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Feature image of a bowl of strawberry pine nut feta salad with balsamic dressing

Strawberry, Pine Nut, Feta Salad with Balsamic Dressing

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 6 side salads


  • 6 cups Spring Mix salad
  • 1 cup strawberries cut into long wedges
  • 3 tablespoons crumbled feta
  • 1/4 cup pine nuts
  • 1/2 teaspoon butter
  • 1 teaspoon agave nectar
  • 1/4 cup sweet onions thinly sliced
  • ¼ cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon agave nectar
  • ¼ cup extra virgin olive oil
  • 1 small to medium clove garlic diced


  • Heat a small, non-stick skillet to medium heat, add the butter, the pine nuts, and drizzle in 1 teaspoon of the agave nectar. Cook, stirring frequently, until the pine nuts are a medium to dark golden brown. Transfer from the pan to a plate to cool.
  • Prepare the dressing by whisking all the ingredients in a measuring cup. Set the dressing aside.
  • In a large bowl with a wide base (12-13 inches), spread the spring mix.
  • Next add the strawberries and onion slices, breaking them all apart and spacing them evenly.
  • Top with the cooled pine nuts and the feta crumbles, layering them in until they have all been used.
  • Whisk the dressing one more time. Using the spout in the measuring cup, drizzle long streams of the balsamic dressing in crisscross patterns across the top of the salad.
  • Serve.


You can toss the salad if you wish. The presentation is much more attractive and dramatic if the salad is not tossed.