When I first tested this recipe and served it as a light supper (during a heat wave when nobody was in the mood of eating!), I estimated it would feed 6–8 people. It was so good that three of us finished the entire bowl. It’s a combination of sweet, salty, crunchy, and soft, and the dressing and topping are literally bursting with flavor. I know what you’re making for lunch or supper today!
Serves 4 as a main dish, 6-8 as a salad
Prepare the crunch: In a small skillet, melt the butter over medium heat. Add the nuts, and sprinkle with sugar, salt, and pepper. Stir until well coated. Reduce heat and continue toasting for approximately 8 minutes, stirring occasionally. Remove from heat and set aside.
Place all dressing ingredients in a bowl. Blend with a blender stick until smooth and creamy.
Combine all salad ingredients in a large bowl. Drizzle dressing over salad right before serving. Toss together. Sprinkle with seasoned pecans.
Place feta cheese in the freezer for half an hour before crumbling. It will be easier to crumble.