Fresh Strawberry Spinach Salad with Candied Pecans

If you ask me, combining fruit with greens is one of the smartest ways to make a salad.

This fresh strawberry spinach salad brings together sweet and savory flavors that just work so well together. Fresh berries and tender spinach leaves get tossed with homemade candied pecans that add the perfect crunch.

The nuts are coated in a light brown sugar mixture and toasted until they’re perfectly crisp. A simple balsamic dressing ties all the ingredients together, making each bite better than the last.

It’s a crowd-pleasing salad that’s light enough for lunch but special enough for company.

What Kind of Spinach Should I Use?

Baby spinach is your best bet for this salad, though regular spinach leaves will work in a pinch if you tear them into smaller pieces. The tender, young leaves of baby spinach have a milder flavor and more delicate texture than their mature counterparts, making them perfect for fresh salads. When shopping, look for bright green leaves that are crisp and free from any yellow spots or wilting – these are signs the spinach is past its prime. If you can, buy your spinach the day you plan to make the salad, but if you need to store it, keep it in the crisper drawer with a paper towel to absorb excess moisture.

Options for Substitutions

This salad is super adaptable and you can easily switch things up based on what you have in your kitchen:

• Baby spinach: You can swap the spinach with arugula, mixed spring greens, or even butter lettuce. Each will give the salad a slightly different flavor profile, but they all work great!
• Pecans: Not a fan of pecans or don’t have any? Try using walnuts, almonds, or even pistachios. Just follow the same candying process with your chosen nut.
• Feta cheese: Feel free to use goat cheese or blue cheese instead of feta. For a milder option, try fresh mozzarella pearls.
• Balsamic vinegar: You can use red wine vinegar or apple cider vinegar instead. If using apple cider vinegar, you might want to add an extra teaspoon of honey to balance the tartness.
• Red onion: Shallots make a nice substitute for red onion, or you can skip them altogether if you’re not an onion fan.
• Strawberries: When strawberries aren’t in season, try using pears, apples, or mandarin oranges. Just keep in mind that the dressing pairs especially well with sweet fruits.

Watch Out for These Mistakes While Making

The biggest mistake when preparing this salad is adding the dressing too early – always wait until just before serving to prevent the spinach from wilting and becoming soggy. When making the candied pecans, keep a close eye on them as they can go from perfectly caramelized to burnt in seconds – stir constantly and remove from heat as soon as the sugar melts and coats the nuts evenly. To keep your strawberries from making the salad watery, avoid slicing them too far in advance, and pat them gently with paper towels to remove excess moisture before adding them to the mix. For the best flavor balance, make sure to taste and adjust the dressing before adding it to the salad – the ratio of balsamic vinegar to olive oil can be tweaked based on how tangy you prefer your dressing.

What to Serve With Strawberry Spinach Salad?

This fresh and filling salad works perfectly as a side dish, but you can easily turn it into a complete meal with a few simple additions. Try serving it alongside grilled chicken breast or salmon for a protein boost that complements the sweet and tangy flavors of the salad. A slice of warm crusty bread or homemade focaccia on the side helps soak up the tasty balsamic dressing and makes the meal more filling. For a light summer dinner party, pair this salad with a chilled glass of rosé or crisp white wine, and maybe add a bowl of cold gazpacho for a refreshing starter.

Storage Instructions

Keep Components Separate: For the freshest salad experience, store the prepared ingredients separately. Keep your washed spinach in a container lined with paper towels, sliced strawberries in their own container, and the candied pecans in an airtight container at room temperature. The dressing can go in a sealed jar in the fridge – it’ll stay good for up to a week!

Make Ahead: Want to prep this salad in advance? You can make the candied pecans and dressing up to 5 days ahead. Slice the strawberries and onions the day you plan to serve. The spinach can be washed and dried a day or two before – just make sure to store it with a paper towel to absorb excess moisture.

Assemble: When you’re ready to eat, just toss everything together! If you end up with leftover dressed salad, it’s best to enjoy it within a few hours as the spinach will start to wilt once it meets the dressing. Nobody likes soggy spinach!

Preparation Time	10-15 minutes
Cooking Time	5-8 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 20-30 g
• Fat: 100-110 g
• Carbohydrates: 50-60 g

Ingredients

For the balsamic vinaigrette:

• 1 tbsp Dijon mustard
• ground black pepper to taste
• 1/2 cup balsamic vinegar (I like Pompeian’s brand)
• 1 tbsp honey
• 1/2 cup olive oil (extra virgin preferred for better flavor)
• salt to taste

For the candied pecans:

• 1 1/2 tbsp brown sugar
• 3/4 cup chopped pecans
• 1/2 tbsp butter (I use Kerrygold unsalted butter)

For the salad:

• 1/3 small red onion (thinly sliced)
• 5 oz crumbled feta cheese (adds a tangy, salty contrast)
• 10 oz baby spinach (washed and thoroughly dried)
• 1 lb fresh strawberries (hulled and sliced)

Step 1: Prepare the Vinaigrette

Start by adding vinegar to a small saucepan and bring it to a boil over medium heat.

Allow it to boil until it’s reduced by half, which should take about 3 minutes.

Once reduced, pour the vinegar into a jar or bowl.

Add olive oil, Dijon mustard, and honey to the vinegar, then whisk everything together while seasoning with salt and pepper to taste.

If the dressing is too thick, thin it out with a little water.

Set the vinaigrette aside for later use.

Step 2: Caramelize the Pecans

In a small non-stick skillet, combine pecans, brown sugar, and butter.

Cook over medium heat, stirring constantly, until the sugar starts to melt and caramelize, about 2 – 3 minutes.

Once caramelized, transfer the pecans to a plate, spreading them out in a single layer to cool.

Step 3: Assemble the Salad

In a large salad bowl, toss together spinach, sliced strawberries, half of the feta cheese, red onion slices, and the caramelized pecans.

Drizzle about 1/3 of the prepared vinaigrette over the salad and toss gently to combine.

Step 4: Serve and Dress the Salad

Plate the salad onto individual serving dishes.

Drizzle the remaining vinaigrette over each portion and top with the remaining half of the feta cheese.

Serve immediately and enjoy your refreshing and flavorsome salad!