Best Strawberry Spinach Salad With Candied Pecans & Poppy Seed Dressing

Why Make This Recipe

The Best Strawberry Spinach Salad with Candied Pecans and Poppy Seed Dressing is a delightful dish that perfectly combines fresh ingredients and vibrant flavors. This salad is not just appealing to the eye but also nourishing, making it a great choice for lunches, dinners, or gatherings. Strawberries, known for their sweetness and juiciness, pair remarkably well with the earthiness of spinach and the crunchiness of candied pecans. The poppy seed dressing adds a tangy sweetness that holds everything together. This recipe is perfect for those looking to enjoy a light meal while still indulging in a mix of textures and flavors.

Salads like this are easy to prepare, utilize fresh seasonal ingredients, and allow for customization. You can serve it as a main dish or as a side, and it works for any occasion. It’s not only a healthy choice, but it also brings together a beautiful array of colors that can brighten up any table. Whether you are making it for a family dinner, a picnic, or a potluck, people will surely rave about it.

How to Make Best Strawberry Spinach Salad With Candied Pecans & Poppy Seed Dressing

Creating this salad is simple and straightforward. You will be using a few basic kitchen tools, such as a skillet, mixing bowls, and a whisk. Let’s dive into the ingredients and preparation steps to understand how to make this delicious salad.

Ingredients

• 5-6 ounces baby spinach
• 1 pound fresh strawberries
• 1 cup pecan halves
• 1 tablespoon butter or neutral oil
• 2 tablespoons sugar
• Pinch of salt
• ½ cup neutral oil (like canola or vegetable)
• ¼ cup apple cider vinegar
• 2 tablespoons granulated sugar (or preferred sweetener)
• 1 tablespoon poppy seeds
• 1 teaspoon Dijon mustard
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ¼ of a small red onion (optional)
• ½ cup crumbled feta cheese (optional)

Directions

Step 1: Prepare Your Candied Pecans (If Making From Scratch)

1. Start by adding 1 tablespoon of butter or neutral oil to a non-stick skillet over medium-low heat. Allow the butter to melt or the oil to heat gradually.
2. Next, sprinkle in 2 tablespoons of sugar and a pinch of salt. Stir the mixture gently until the sugar starts to melt.
3. Once the sugar has melted, add 1 cup of pecan halves to the pan. Stir constantly to ensure the pecans are coated evenly in the sugary mixture. This should take about 3-5 minutes.
4. Once the pecans are well-coated and glossy, quickly spread them out in a single layer on a parchment-lined baking sheet to cool completely. This will help them to harden and become crunchy.

Step 2: Whisk Up the Poppy Seed Dressing

1. Take a medium-sized mixing bowl and add ½ cup of neutral oil, such as canola or vegetable oil.
2. Pour in ¼ cup of apple cider vinegar for a bit of tanginess.
3. Add 2 tablespoons of granulated sugar to the bowl, which will balance out the acidity of the vinegar.
4. Add 1 tablespoon of poppy seeds for texture and flavor.
5. Incorporate 1 teaspoon of Dijon mustard, ½ teaspoon of onion powder, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper.
6. Using a whisk, mix all the ingredients together vigorously until the dressing is well combined and slightly emulsified. Set it aside while you prepare the salad.

Step 3: Prepare Your Salad Components

1. Start by washing and drying 5-6 ounces of baby spinach thoroughly. This ensures that no dirt or excess moisture remains on the leaves.
2. Take 1 pound of fresh strawberries, hull them to remove the green tops, and slice them into bite-sized pieces.
3. If you’re using red onion for a bit of extra flavor, take about ¼ of a small red onion and thinly slice it.
4. If you’d like to add feta cheese, crumble about ½ cup of it to add a creamy, salty element to the salad.

Step 4: Assemble the Salad

1. In a large salad bowl, combine the baby spinach and sliced strawberries to create a beautiful base.
2. If you’re using red onion, scatter the thin slices over the greens.
3. Add the crumbled feta if desired.
4. Drizzle the homemade poppy seed dressing over the salad ingredients.
5. Finally, sprinkle the cooled candied pecans on top as a finishing touch.

Step 5: Toss and Serve

1. Using salad tongs or two large forks, gently toss all the salad ingredients together, ensuring every bite is coated with the dressing.
2. Serve the salad right away to enjoy the freshness and crunch.

How to Serve Best Strawberry Spinach Salad With Candied Pecans & Poppy Seed Dressing

When serving this salad, consider using a large, shallow bowl to showcase the colorful ingredients. It can be served on its own as a light lunch or as a side dish complementing grilled chicken, fish, or other proteins. Garnishing with additional strawberries or pecans can enhance the visual appeal if you want to impress your guests.

This salad also pairs well with a variety of beverages such as iced tea, lemonade, or a crisp white wine. For a more filling meal, you can top it off with protein like grilled chicken or chickpeas.

How to Store Best Strawberry Spinach Salad With Candied Pecans & Poppy Seed Dressing

If you have leftovers, store the salad in an airtight container in the refrigerator. However, it’s best to keep the dressing separate until you’re ready to eat to prevent the spinach from wilting.

The candied pecans can be stored at room temperature in an airtight container. They will last for about a week and can be added to other salads or snacks.

The salad base without dressing should ideally be consumed within 1-2 days for the best freshness and taste.

Tips to Make Best Strawberry Spinach Salad With Candied Pecans & Poppy Seed Dressing

1. Use Fresh Ingredients: Always opt for the freshest strawberries and spinach available. This will enhance the flavors greatly.
2. Customize the Dressing: If you prefer a sweeter or tangier dressing, adjust the sugar and apple cider vinegar proportions to taste.
3. Make Ahead: You can make the candied pecans and the dressing ahead of time to save time during assembly. Just store them properly.
4. Add Protein: Consider adding grilled chicken, turkey, or chickpeas for additional protein if you want the salad to be more filling.
5. Experiment with Nuts: If you don’t have pecans, walnuts or almonds work wonderfully as alternatives.

Variations

1. Add Other Fruits: Feel free to add other seasonal fruits like blueberries, raspberries, or mandarin oranges for more color and flavor.
2. Switch up the Greens: You can mix or substitute baby spinach with arugula or mixed salad greens for a different taste.
3. Vegan Version: Omit the feta cheese or substitute it with nutritional yeast for a vegan version while still preserving flavor.

FAQs

Q1: Can I use frozen strawberries for this recipe?

A: It’s best to use fresh strawberries for the best flavor and texture. Frozen strawberries can be mushy and lack the crispness you want in a salad.

Q2: How do I prevent the spinach from wilting?

A: To prevent wilting, dress the salad immediately before serving rather than letting it sit. Store the dressing separately if you plan to have leftovers.

Q3: Can I make the candied pecans ahead of time?

A: Yes! You can make the candied pecans in advance and store them in an airtight container at room temperature. They will remain fresh for up to a week.

This Best Strawberry Spinach Salad with Candied Pecans and Poppy Seed Dressing is simple to make, refreshing, and sure to be a hit with anyone who tries it. Enjoy this delicious dish year-round by utilizing fresh ingredients and customizing it to suit your tastes!

Best Strawberry Spinach Salad with Candied Pecans and Poppy Seed Dressing

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• Author: everly
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delightful salad combining fresh strawberries, baby spinach, and crunchy candied pecans, topped with a tangy poppy seed dressing.

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Ingredients

Scale 1x2x3x

• 5–6 ounces baby spinach
• 1 pound fresh strawberries
• 1 cup pecan halves
• 1 tablespoon butter or neutral oil
• 2 tablespoons sugar
• Pinch of salt
• ½ cup neutral oil (like canola or vegetable)
• ¼ cup apple cider vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon poppy seeds
• 1 teaspoon Dijon mustard
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ¼ of a small red onion (optional)
• ½ cup crumbled feta cheese (optional)

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Instructions

1. Prepare Your Candied Pecans (If Making From Scratch)
   Start by adding 1 tablespoon of butter or neutral oil to a non-stick skillet over medium-low heat. Allow the butter to melt or the oil to heat gradually. Next, sprinkle in 2 tablespoons of sugar and a pinch of salt. Stir the mixture gently until the sugar starts to melt. Once the sugar has melted, add 1 cup of pecan halves to the pan. Stir constantly to ensure the pecans are coated evenly in the sugary mixture. This should take about 3-5 minutes. Once the pecans are well-coated and glossy, quickly spread them out in a single layer on a parchment-lined baking sheet to cool completely.
2. Whisk Up the Poppy Seed Dressing
   Take a medium-sized mixing bowl and add ½ cup of neutral oil. Pour in ¼ cup of apple cider vinegar. Add 2 tablespoons of granulated sugar to the bowl, along with 1 tablespoon of poppy seeds, 1 teaspoon of Dijon mustard, ½ teaspoon of onion powder, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper. Using a whisk, mix all the ingredients together vigorously until well combined.
3. Prepare Your Salad Components
   Start by washing and drying 5-6 ounces of baby spinach thoroughly. Hull and slice 1 pound of fresh strawberries into bite-sized pieces. If using, thinly slice about ¼ of a small red onion. Crumble about ½ cup of feta cheese if you’d like.
4. Assemble the Salad
   In a large bowl, combine the baby spinach and sliced strawberries. If using red onion, scatter the slices over the greens. Add the crumbled feta if desired and drizzle the poppy seed dressing over the salad ingredients. Finally, sprinkle the cooled candied pecans on top.
5. Toss and Serve
   Using salad tongs or two large forks, gently toss all salad ingredients together. Serve immediately for the best freshness.

Notes

Store leftover salad in an airtight container in the refrigerator; keep dressing separate to avoid wilting.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 12g
• Sodium: 200mg
• Fat: 24g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 10mg

Keywords: strawberry salad, spinach salad, candied pecans, poppy seed dressing, healthy salad