Save to Pinterest There's something about strawberry season that catches me off guard every year. One afternoon, I was at the farmers market, hands full of just-picked berries, and a woman next to me mentioned she paired them with spinach and candied pecans. I'll admit I was skeptical at first, but something about the combination stuck with me. That evening, I threw together what would become my favorite warm-weather salad, and honestly, I haven't looked back since.
I made this for a potluck last June, and I remember being genuinely nervous about bringing a salad to a cookout full of heavy casseroles and grilled meats. But people kept coming back for more, and someone even asked for the dressing recipe. That moment made me realize this wasn't just a side dish, it was the thing everyone actually wanted.
Ingredients
- Baby spinach: Fresh and tender, it's the backbone of this salad. I always make sure mine is completely dry before assembling, or the dressing slides right off.
- Fresh strawberries: Ripe and fragrant ones matter here. If they smell like strawberries, you're in good shape. If they smell like nothing, your whole salad will taste like nothing.
- Candied pecans: These are the secret weapon. Buttery, crunchy, and slightly sweet, they're worth making from scratch even though store-bought exists.
- Red onion: Just a whisper of it gives the salad a sharp edge that keeps things interesting. Skip it if raw onion isn't your thing.
- Feta cheese: Crumbly and salty, it's the optional luxury that makes this feel special. Completely your call.
- Olive oil: Good quality matters because you can actually taste it here. Save the fancy bottle for this.
- Apple cider vinegar: Warmer and more forgiving than white vinegar, it plays nice with the strawberries.
- Honey: A touch of sweetness that rounds out the dressing without making it cloying.
- Poppy seeds: They add texture and a subtle nuttiness that ties the whole thing together.
- Dijon mustard: Just enough to add depth and keep the dressing from tasting one-dimensional.
Instructions
- Toast the pecans with sugar and butter:
- Melt butter in a skillet over medium heat and add your pecans with the sugar. Stir constantly and listen for the moment when everything smells toasted and golden, about 3 to 4 minutes. You'll know they're done when the sugar melts and coats each pecan, and they look darker and glossy.
- Cool the pecans on parchment:
- Spread them on parchment paper and let them sit for a few minutes until they're cool enough to touch. Once they've set, break them apart with your hands, and don't worry if they're not perfect pieces.
- Whisk the dressing together:
- In a bowl or jar, combine olive oil, vinegar, honey, poppy seeds, mustard, salt, and pepper. Whisk until everything is emulsified and thick enough to coat a spoon. Taste it and adjust the balance to your preference.
- Assemble the salad:
- Toss your dry spinach with strawberries, red onion, and feta in a large bowl. Add the cooled pecans right before you're ready to serve, so they stay crunchy. Drizzle the dressing over everything and toss gently until coated.
Save to Pinterest My daughter brought this to a school potluck and actually felt proud about it. That quiet moment when someone you love owns something you made together, even just a salad, hits different. It's stayed in rotation ever since.
Why Candied Pecans Make All the Difference
The first time I made this salad, I skipped the candied pecans step and just threw in some raw pecans. It was fine, but it felt flat. The buttery caramelization of sugar in the skillet transforms plain nuts into something that tastes intentional and luxurious. Spending five minutes on that step changes the entire eating experience, and honestly, it's the part that makes people ask for the recipe.
Making This Your Own
This salad is a blank canvas, even though it's already delicious as written. I've added avocado slices for creaminess, grilled chicken when I needed actual protein, and even swapped almonds for pecans because that's what I had. The poppy seed dressing is what holds it all together, so keep that, but the rest is flexible.
Dressing Strategy and Storage
Make the dressing ahead if you want. It lasts in the fridge for a few days and actually tastes better after the flavors have had time to get to know each other. Keep the salad components separate until you're ready to eat, and you can prep everything the night before and just toss it together when you need it.
- The poppy seed dressing is also delicious drizzled over roasted vegetables or used as a dip for fruit.
- If you find the dressing too thick, thin it with a splash of water until it reaches the consistency you like.
- Store extra dressing in a jar with a tight lid and shake it before each use.
Save to Pinterest This salad tastes like summer, and it makes people happy without requiring any real skill or stress. That's a combination worth keeping around.
Recipe Frequently Asked Questions
- → How do you make candied pecans?
Melt butter in a skillet over medium heat, add pecans and sugar, and stir until coated and sugar melts. Cool on parchment and break apart.
- → Can the dressing be made vegan?
Yes, substitute honey with maple syrup to keep the dressing plant-based while maintaining its sweetness.
- → What alternatives can replace pecans?
Walnuts or almonds work well as crunchy nut substitutes for a different texture and flavor.
- → Is feta cheese necessary?
Feta is optional and can be omitted or replaced with plant-based cheese for dietary preferences.
- → How should the salad be served?
Toss spinach, strawberries, nuts, and optional ingredients gently with the poppy seed dressing just before serving to keep freshness and texture.
- → Can protein be added to this salad?
Grilled chicken or sliced avocado are tasty additions to boost protein content and enhance the salad.