Some dishes feel almost effortless, yet they carry a quiet elegance that makes them memorable. This strawberry and blue cheese salad is one of those combinations that works beautifully because each ingredient knows its role.

Sweet, sun-ripened strawberries soften the peppery bite of fresh leaves. Crumbled blue cheese adds depth and creaminess. Toasted pecans bring warmth and crunch, while a vibrant strawberry and sherry vinaigrette ties everything together with brightness and balance.

It is a salad that feels both nourishing and celebratory. Light enough for lunch, yet sophisticated enough to sit comfortably beside a simple supper.

And in a week dedicated to women’s health and listening more carefully to our bodies, it serves as a gentle reminder that caring for ourselves often begins with the simplest rituals: real food, shared tables, and ingredients that allow the body to feel well supported.

Fresh, colourful, and deeply satisfying without feeling heavy.

Strawberry, Blue Cheese & Toasted Pecan Salad

Serves 4 | Prep time 15 minutes | Total time 15 minutes

Ingredients

Salad

280 g mixed salad leaves (rocket, baby spinach and spring leaves work beautifully)

300 g fresh strawberries, hulled and halved

100 g Roquefort or Stilton cheese, crumbled

60 g pecans, lightly toasted (or candied pecans if preferred)

1 tablespoon chia seeds

1 tablespoon finely chopped fresh mint or basil

Fresh Strawberry–Sherry Vinaigrette

180 ml cold-pressed extra virgin olive oil

150 g fresh strawberries

80 ml Grade A maple syrup

60 ml sherry vinegar

1 teaspoon Himalayan salt

½ teaspoon freshly ground black pepper

1 teaspoon Dijon mustard (helps the dressing emulsify)

Directions

1. Place the strawberries, maple syrup, sherry vinegar, salt, pepper and Dijon mustard into a blender. Blend until smooth.

2. With the blender running on low speed, slowly pour in the olive oil until the dressing becomes silky and lightly emulsified. Taste and adjust seasoning if needed. The vinaigrette should taste bright with a gentle sweetness. Set aside.

3. If the pecans are not already toasted, place them in a dry frying pan over medium heat. Toast for 3 to 4 minutes, stirring occasionally, until fragrant and lightly golden. Allow to cool.

4. Place the salad leaves into a large serving bowl. Scatter the strawberries over the leaves. Add the crumbled blue cheese, toasted pecans and chia seeds. Sprinkle the chopped mint or basil over the top.

5. Drizzle several tablespoons of the strawberry vinaigrette over the salad and toss gently until the leaves are lightly coated. Serve immediately, with extra vinaigrette on the side.

Hints & Tips

Make Ahead - The strawberry vinaigrette can be prepared up to 3 days in advance. Store it in a sealed jar in the fridge and shake well before serving.

Storage - Once dressed, the salad is best eaten immediately. If preparing ahead, keep the dressing separate until just before serving.

Ingredient Substitutions - If Roquefort is too strong, try Stilton, Danish blue, or creamy goat’s cheese for a milder flavour. Pecans can easily be replaced with toasted walnuts or hazelnuts.