STRAWBERRY PRALINE SALAD
This strawberry praline salad is one of our favorites. It’s a great addition to any meal and super easy to make. I double it for large gatherings because it never last long. The pecans and the pretzels go so well together and it’s wonderful for any holiday meal. Looks festive on the table and it’s delicious. Only a handful of simple ingredients and you can throw this side dish together in no time.
Strawberry Praline Salad Ingredients Needed:
Pretzels
Butter
Pecans
Brown sugar
White Sugar
Strawberries
Cream cheese
Vanilla
Cool Whip
The combination of the pretzels, brown sugar, butters and pecans is so good. Plus it give this delicious dish that toasted flavor of pecans. You can always save some of the praline mixture to sprinkle on the top once you mix it all up to make it look more festive on the table. I love to top with extra chopped strawberries too. You could easily make this gluten free by using gluten free pretzels.
Of course if you love this salad, you may love this classic too! Pistachio salad has been a holiday staple for many people and it looks great on the table too.
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Strawberry Praline Salad
Ingredients
- 1.5 cups of pretzels broken into pieces
- 1/2 cup of butter 1 stick, melted
- 1 cup pecans chopped
- 3/4 cup of brown sugar
- 1/2 cup of sugar
- 3- 4 cups of strawberries sliced into small pieces
- 1 8 ounce cream cheese, softened
- 1 8 ounce tub of Cool Whip
- 1 tsp vanilla
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Combine melted butter, pretzels, brown sugar and pecan in a bowl. Once mixed, spread evenly on baking pan and bake for 6 minutes until golden brown. Let cool. I put mine in the fridge to harden.
- In a bowl, combine white sugar, cream cheese, vanilla and cool whip. Mix with mixer until well combined. Fold in strawberries and break up pretzel mixture and fold in as well. You can set some aside to garnish on top for decoration. Serve cold. I let chill in the fridge for a few hours.
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I made it and it is delicious.I left the chopped up strawberries, and pretzel pecan toffee on the side. The cream cheese/cool whip was kinda rich, so I added a little of that and and extra chopped up strawberries and the toffee. I will definitely make this again. Thank you for sharing your recipes!!
You are very welcome! So glad you enjoy them!
I have made this strawberry praline salad two weeks in a row! My family devours it! It’s easy to make and ohhh so delicious Love it!
I love the strawberry praline salad idea, I have made the strawberry pretzels salad before with pineapples, but I am going to try yours,,I know I will love it. Thanks for sharing.
I make a recipe that is called Strawberry Pecan Pretzel Salad which is the same ingredients. The first time I took this to a school luncheon everyone loved it. So people always ask me to bring this when we have luncheons or just bringing things for the holidays. This is a keeper and it is so delicious. I even make this using blueberries and blueberry pie filling.
I make the pecan pretzel pralines and use them in my parfait with layered fruit and yogurt. So good!
I have made the Strawberry Praline Salad twice. It was a Hugh hit both times. Thank you for sharing this recipe.
I cook for veterans three times a week. They love your recipes . They always clean their plates and ask for more. As a professional Chef it makes my heart sing to see them eat such great nutritious food. Thank you.
Thank you so much for the kind comment. We’re thrilled that they are enjoying our recipes!
The Strawberry Praline salad. The recipe says pecans? Does not mention pralines?
A praline is a sugared pecan. If you read the directions, you make the pralines.
I’m so glad I found this recipe! I’ve made it three times since finding it. We love it! Thank you so much for sharing.
I made this for Thanksgiving and it was wonderful! Everyone loved it. This dish is a keeper. I love your recipes and your magazine. Thank you for all that you do.
So glad this dish was such a hit! Thank you so much for the kind words. Thrilled you are enjoying the magazine too.