Strawberry Spinach Salad Fresh (Printable Version)

A refreshing mix of spinach, strawberries, candied pecans, and poppy seed dressing perfect for warm days.

# What You'll Need:

→ Salad

01 - 6 cups baby spinach, washed and dried
02 - 1 ½ cups fresh strawberries, hulled and sliced
03 - ½ cup candied pecans (prepared separately)
04 - ¼ small red onion, thinly sliced (optional)
05 - ½ cup crumbled feta cheese (optional)

→ Candied Pecans

06 - ½ cup pecan halves
07 - 2 tablespoons granulated sugar
08 - 1 tablespoon unsalted butter

→ Poppy Seed Dressing

09 - 3 tablespoons olive oil
10 - 2 tablespoons apple cider vinegar
11 - 1 tablespoon honey
12 - 1 tablespoon poppy seeds
13 - ½ teaspoon Dijon mustard
14 - ¼ teaspoon salt
15 - Freshly ground black pepper, to taste

# Directions:

01 - Melt butter in a small skillet over medium heat. Add pecans and sugar, stirring constantly until pecans are evenly coated and sugar has melted, about 3 to 4 minutes. Transfer to parchment paper to cool and separate once hardened.
02 - Whisk olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and black pepper in a small bowl or jar until fully emulsified. Set aside.
03 - In a large bowl, combine spinach, strawberries, red onion, and feta cheese if using. Add candied pecans, drizzle with dressing, and toss gently to combine just before serving.

# Expert Hints:

01 -
  • The candied pecans add a buttery crunch that somehow makes people ask for the recipe before they even taste the dressing.
  • It comes together in twenty minutes, which means you can prep it while people are still getting settled at the table.
  • The poppy seed dressing tastes like something you'd order at a restaurant, but you're making it in a tiny bowl with a whisk.
02 -
  • If you make the dressing too far ahead, the poppy seeds sink to the bottom, so give it a quick shake right before you pour it on the salad.
  • The candied pecans absolutely must cool completely or they'll stay soft and gummy; patience here pays dividends.
  • Never dress the entire salad more than a few minutes before serving or the spinach starts to wilt and the whole thing becomes sad.
03 -
  • Make the candied pecans a day ahead and store them in an airtight container; they stay crispy and you eliminate the stress of last-minute cooking.
  • If you're serving a crowd, dress only the portion you're plating right away and keep the extra greens and dressing separate so guests can adjust to their preference.
  • For a vegan version, use maple syrup instead of honey and skip the feta entirely; the salad still shines with just the candied pecans and that peppery dressing.
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