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Fresh Strawberry Spinach Salad Recipe with Candied Pecans and Easy Poppy Seed Dressing

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A fresh and satisfying salad combining juicy strawberries, tender spinach, crunchy candied pecans, and a creamy poppy seed dressing. Perfect for a quick, healthy, and crowd-pleasing dish.

Ingredients

Scale
  • 6 cups fresh baby spinach (about 180g), washed and dried
  • 2 cups strawberries (about 300g), hulled and sliced
  • 1 cup pecans (about 100g), halves preferred, candied
  • 1/4 cup red onion (about 30g), thinly sliced
  • 1/2 cup feta cheese (about 75g), crumbled (optional)
  • For the Poppy Seed Dressing:
  • 1/3 cup mayonnaise (80ml)
  • 2 tablespoons apple cider vinegar or white wine vinegar (30ml)
  • 3 tablespoons honey (45ml)
  • 1 tablespoon poppy seeds (15ml)
  • 1 teaspoon Dijon mustard (5ml)
  • Salt and freshly ground black pepper, to taste
  • For candying pecans:
  • 1 tablespoon butter or oil (15ml)
  • 1/4 cup granulated sugar (50g)

Instructions

  1. Candy the Pecans: Heat 1 tablespoon butter or oil in a skillet over medium heat. Add 1/4 cup granulated sugar and stir until it starts to melt and bubble. Quickly add pecans and toss to coat evenly. Stir continuously for 2-3 minutes until nuts are glossy and caramelized but not burnt. Transfer to parchment paper to cool and separate.
  2. Prepare the Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper until smooth. Chill in the fridge while assembling the salad.
  3. Prep the Salad Ingredients: Rinse and dry spinach thoroughly. Hull and slice strawberries evenly. Thinly slice red onion; soak in cold water for 10 minutes if desired to mellow flavor. Crumble feta cheese if using.
  4. Assemble the Salad: In a large bowl, combine spinach, strawberries, and red onion. Drizzle with about half of the poppy seed dressing and toss gently to coat leaves without bruising. Add candied pecans and feta on top, then drizzle remaining dressing or serve it on the side. Toss lightly again if preferred.
  5. Serve immediately for best freshness. Keep dressing separate if preparing ahead to avoid soggy spinach.

Notes

Dry spinach thoroughly to prevent sogginess. Add dressing just before serving to keep salad fresh. Stir candied pecans constantly while cooking to avoid burning. Dressing can be made ahead and stored up to 5 days refrigerated. For nut-free version, substitute candied pecans with toasted sunflower or pumpkin seeds. Vegan adaptation possible by using vegan mayo and omitting feta or using plant-based cheese.

Nutrition

Keywords: strawberry spinach salad, candied pecans, poppy seed dressing, fresh salad, healthy salad, easy salad recipe, summer salad, gluten-free salad

Find it online: https://cooksybite.com/fresh-strawberry-spinach-salad-recipe-with-candied-pecans-and-easy-poppy-seed-dressing/