Name: Strawberry Spinach Salad with Candied Pecans Recipe
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Cuisine: American
Ingredients: 3/4 cup 84 g chopped walnuts or pecans; 2 tbsp 24 g brown sugar; 2 tsp 9 g unsalted butter; 1/4 cup 60 mL light olive oil or grapeseed oil; 1/2 tsp 4 g honey (optional); 1/2 tsp 4 g poppy seeds; 1/2 tsp 4 g dijon mustard; Zest of half lemon; Juice of 1 lemon; 1/2 tsp 4 g kosher salt; 8 oz 240 g fresh baby spinach, washed; 8 oz 240 g fresh strawberries, sliced; 5 oz 130 g feta cheese, crumbled; 3/4 cup candied pecans or nuts (from above)

There's just something about the fresh sweetness of strawberries paired with crisp spinach and the crunch of candied pecans that makes this salad irresistible. The Strawberry Spinach Salad with Candied Pecans Recipe is a game-changer for any lunch or light dinner, bursting with flavor and texture.

A wooden bowl holds a fresh spinach salad with three main layers: a base of dark green spinach leaves that look fresh and crisp, a middle layer of bright red sliced strawberries placed evenly on top, and a top layer of small white crumbles of cheese scattered all over along with roasted pecans adding a rich brown color and crunchy texture. Around the bowl, there are some whole strawberries, pecans, and blocks of white cheese placed casually on a white marbled surface with a light cloth underneath. The photo is bright and colorful with natural light highlighting the freshness of the ingredients. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Strawberry Spinach Salad with Candied Pecans Recipe
Top Tip
How to Serve Strawberry Spinach Salad with Candied Pecans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Spinach Salad with Candied Pecans Recipe

Why You'll Love This Recipe

This recipe quickly became one of my go-tos because it strikes the perfect balance between sweet, savory, and tangy — plus it’s so easy to make. Every bite surprises with that satisfying crunch from the candied pecans, and honestly, it’s a salad that even my most salad-averse friends enjoy.

Freshness that shines: The ripe strawberries and baby spinach create a vibrant, refreshing base you’ll want all year round.
Crunchy candied pecans: These aren’t just any nuts—they add a caramelized sweetness that makes the whole salad sing.
Simple yet flavorful dressing: The lemon poppy seed vinaigrette is bright and zesty, perfectly complementing the ingredients without overpowering them.
Versatile and easy to customize: You can easily switch up the nuts or cheese, making it your own without much fuss.

Ingredients & Why They Work

The magic here is in the simplicity — every ingredient plays a role, bringing the perfect balance of flavors and textures. When shopping, look for the freshest strawberries and leafy spinach to get the best from this salad.

Flat lay of fresh baby spinach leaves, bright red sliced strawberries, crumbled white feta cheese, a small white ceramic bowl of glossy candied pecans, another small white bowl with golden light olive oil, a small white bowl of tiny black poppy seeds, a whole lemon with a section of yellow zest beside it, three whole uncracked brown walnuts, a small white bowl with smooth brown sugar, and a small white bowl containing a chunk of pale unsalted butter, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Walnuts or Pecans: I prefer pecans for their buttery softness, but walnuts work great too; this is what you’ll candy for that delightful crunch.
Brown Sugar: Adds just enough sweetness to caramelize with the nuts without being overwhelming.
Unsalted Butter: Helps bind the sugar to the nuts and adds richness to the candy coating.
Light Olive Oil or Grapeseed Oil: These oils keep the dressing light and let the lemon shine through without any heavy flavor.
Honey (optional): A small touch that softens the tang of the lemon in the dressing.
Poppy Seeds: They bring a lovely subtle crunch and nutty flavor to the vinaigrette.
Dijon Mustard: Acts as an emulsifier in the dressing, giving it that perfect silky texture.
Lemon Zest & Juice: Fresh lemon is key to brightening the entire salad and lifting the flavors.
Kosher Salt: Enhances every flavor without making the salad taste salty.
Baby Spinach: Tender, vibrant greens that serve as the salad’s fresh foundation.
Fresh Strawberries: Sweet and juicy, sliced just right to meld beautifully with the greens and nuts.
Feta Cheese: Crumbled over the top to add a tangy, creamy contrast that balances the sweetness.
Candied Pecans: The star crunch, adding texture and a sweet finish with every bite.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love coming back to this salad because it’s so adaptable. Over time, I’ve experimented with different nuts, cheeses, and even dressing twists — and every version still feels fresh.

Variation: Sometimes I swap feta for goat cheese for a creamier, tangier touch that melts just a little on the warm nuts.
Nut Options: Almonds or pecans are my go-tos, but you can try candied walnuts or even pistachios if you want a different flavor profile.
Seasonal Swaps: In fall, you could add sliced apples or pears, while in winter, dried cranberries make a nice change alongside the strawberries.
Dressing Twist: Adding a splash of apple cider vinegar makes the vinaigrette pop differently and balances the sweetness more sharply.

Step-by-Step: How I Make Strawberry Spinach Salad with Candied Pecans Recipe

Step 1: Candied Pecans Magic

First things first—get your candied pecans done right. Melt the butter gently over medium heat in a nonstick skillet, then toss in the nuts and brown sugar. Stir constantly so the sugar caramelizes evenly without burning; it usually takes about 3-4 minutes. Once glossy and bubbly, spread them out on parchment paper in a single layer to cool. This step is crucial since when crisp and cool, they’re easier to chop and won’t clump together in your salad.

Step 2: Whisk Together the Lemon Poppy Seed Dressing

While the nuts cool, mix your dressing ingredients: olive oil, poppy seeds, Dijon mustard, lemon zest, lemon juice, and kosher salt. Whisk vigorously to emulsify everything into a silky, bright dressing. Letting it sit for 5 to 15 minutes gives the flavors a chance to meld perfectly.

Step 3: Assemble and Toss

In a large bowl, combine the washed baby spinach, sliced strawberries, cooled candied nuts, and crumbled feta. Keep the dressing aside until you’re ready to serve to prevent wilting—the spinach stays vibrant and crisp this way. Toss everything lightly just before plating, then drizzle the dressing on top.

Top Tip

I learned early on that timing is everything with this salad. Waiting until the last minute to dress it makes such a difference in freshness and crunch. Here are some tips I've picked up to get it just right every time.

Make Candied Pecans Ahead: Prepare the nuts a day in advance and store them in an airtight container to save time and ensure they stay crunchy.
Room Temperature Dressing: Let your lemon poppy seed dressing sit out for a few minutes before serving to bring out the lemon’s brightness.
Dry Spinach Thoroughly: I always spin my spinach in a salad spinner to avoid watery leaves that dilute the dressing and make the salad soggy.
Toss Gently: Use salad tongs or clean hands to toss gently so the strawberries don’t get mashed and the salad looks pretty on the plate.

How to Serve Strawberry Spinach Salad with Candied Pecans Recipe

A wooden bowl filled with fresh green spinach leaves forms the base layer, topped by bright red, sliced strawberries arranged evenly across the greens. White crumbled cheese pieces and small, dark brown pecans are scattered among the spinach and strawberries, adding texture and color contrast. Above the salad, a woman's hand pours a thin, yellowish dressing with black pepper flecks from a small white pitcher. The background is a white marbled surface, with a few whole strawberries softly blurred behind the bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I keep garnishes simple yet fresh — extra lemon zest for a bright pop or some extra crumbled feta right before serving. Sometimes, I sprinkle fresh mint leaves for a refreshing twist, especially in the spring. The options are endless and fun to experiment with!

Side Dishes

This salad pairs beautifully with grilled chicken or salmon for a full meal. Alternatively, I love it alongside a crusty baguette or as a light side to creamy pasta dishes. It brings that burst of freshness you didn’t know you needed.

Creative Ways to Present

For special occasions, I’ve served this salad layered in clear glass bowls so you see the beautiful red strawberries against the green spinach and white feta—it’s a real crowd pleaser visually. Another fun idea: assemble mini versions in small mason jars for picnics or party appetizers.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the salad and dressing separate. Store the salad in an airtight container in the fridge for up to 1 day, adding the dressing just before serving to keep everything crisp and fresh.

Freezing

This salad isn’t ideal for freezing because of the fresh fruit and greens — freezing would compromise their texture. Instead, just make a fresh batch when you’re ready to enjoy it again!

Reheating

Since it’s a fresh salad, reheating isn’t necessary or recommended. The beauty of this recipe is in its fresh, crisp vibe — best enjoyed chilled and tossed right before serving.

Frequently Asked Questions:

Can I use other greens instead of spinach?

Absolutely! Baby kale or arugula make great substitutes if you want a peppery or heartier leaf, but spinach offers that perfect mild flavor that balances the sweet and tangy ingredients.

How do I keep the salad from getting soggy?

Keep the dressing separate until just before serving, and make sure your spinach is thoroughly dried after washing. Toss the salad gently to avoid bruising the strawberries and breaking down the leaves.

Can I make the candied pecans ahead of time?

Yes, you can! Candied pecans store beautifully in an airtight container at room temperature for up to a week. It’s a great time-saver for busy days.

What can I substitute for feta cheese?

Goat cheese or ricotta salata work wonderfully if you’re not a fan of feta. Both bring a creamy, tangy element that pairs well with the sweet strawberries and crunchy nuts.

Final Thoughts

This Strawberry Spinach Salad with Candied Pecans Recipe has been a favorite of mine for years because it manages to feel both indulgent and fresh at the same time. It’s great for impressing guests or just brightening up your weekday meals. Give it a try—you might just find it becoming a staple in your kitchen like it is in mine!