Save There's something about a strawberry spinach salad that stops a conversation mid-sentence. My cousin brought one to a backyard gathering last June, and I watched people abandon their usual chip-and-dip routine the moment they tasted it. The combination felt almost too simple to be memorable, yet here I am, making it weekly in the warmer months. It's the kind of salad that tastes like you spent hours on it when you barely spent twenty minutes. The real magic? Those buttery, candied pecans that somehow taste like dessert masquerading as a vegetable dish.
I made this for my coworker's birthday potluck on a scorching August afternoon, and someone asked for the recipe before they'd even finished their plate. That's when I realized this wasn't just another salad to me anymore. It's become my go-to when I want to contribute something that disappears completely and somehow makes me look like I actually know my way around the kitchen.
Ingredients
- Baby spinach: Use the tender pre-washed stuff because you'll actually eat the salad instead of wrestling with tough leaves that get stuck in your teeth.
- Fresh strawberries: Pick ones that smell sweet, not the pale greenhouse ones that taste like water. Slice them just before serving or they'll turn into mush.
- Candied pecans: These are the whole point, so don't skip making them yourself. Store-bought versions taste like cardboard compared to fresh candied ones.
- Red onion: Just a whisper of it, raw and thinly sliced, adds a sharp bite that balances all the sweetness.
- Feta cheese: The saltiness here is essential. It cuts through the dressing and strawberry sweetness perfectly.
- Pecan halves: The butter and sugar coating should be glossy and stick to your fingers slightly when cooled.
- Olive oil: Don't use the expensive fancy stuff here; a decent mid-range oil won't overshadow the other flavors.
- Apple cider vinegar: The subtle apple notes matter more than you'd think in this particular balance.
- Honey: A touch of sweetness to round out the tart vinegar and silky oil.
- Poppy seeds: They add texture and a nutty flavor that ties everything together.
- Dijon mustard: Just enough to emulsify and add complexity without any harsh mustard flavor.
Instructions
- Toast the pecans with butter and sugar:
- Melt butter in a small skillet over medium heat, then add pecans and sugar, stirring constantly until the mixture turns golden and smells buttery (about 3 to 4 minutes). The sugar will coat everything evenly if you keep moving the pan.
- Cool the candied pecans:
- Spread them immediately on parchment paper so they don't stick to the pan. Once cool, they'll break apart easily into crunchy pieces.
- Whisk together the dressing:
- In a small bowl or jar, combine olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper. Whisk until you can see everything is evenly blended and the mixture has thickened slightly.
- Build the salad:
- Layer spinach, strawberries, red onion, and feta in a large bowl. Top with candied pecans to keep them from getting crushed.
- Dress at the last moment:
- Pour the dressing over just before serving and toss gently so nothing bruises. This is the single most important step to avoid a sad, wilted salad.
Save My neighbor once told me this salad reminded her of spring itself, and I haven't stopped thinking about that comment. It's one of the rare dishes where every single element matters and nothing feels optional or forced.
Why This Salad Became My Summer Essential
There was a moment last summer when I realized I was making this at least twice a week, and I stopped apologizing for how often I was bringing it to dinners. It's not heavy like creamy coleslaw, it's not boring like plain greens, and it actually makes you feel energized instead of sluggish. My partner now requests it specifically on hot evenings, and I've stopped trying to pass it off as something I threw together casually. The truth is that simplicity with great ingredients is its own kind of skill.
The Dressing Makes All the Difference
I spent years thinking poppy seed dressing was one of those things that came from a packet, and I was so wrong. The moment you whisk together honey, mustard, and poppy seeds yourself, you understand why people get excited about salad. The emulsion is silky, the flavor is balanced, and it tastes like you actually care about what you're eating.
Customize Without Losing the Magic
You can absolutely add grilled chicken or sliced avocado to this salad if you want more protein, and it only makes it better. Some people skip the feta, some people use walnuts instead of pecans, and honestly, the core idea is strong enough to survive your personal preferences. Just don't skip the candied pecans because they're genuinely the backbone of the whole thing.
- Vegan eaters can use maple syrup instead of honey and skip the feta entirely.
- Walnuts and almonds work as a substitute if you don't have pecans on hand.
- Make the dressing in a jar and shake it to emulsify if you don't have a whisk nearby.
Save This salad has become proof that you don't need complicated techniques or fancy ingredients to make something people genuinely want to eat. It's the kind of recipe you'll return to over and over again.
Recipe Questions
- → How do you make candied pecans?
Melt butter in a skillet, add pecans and sugar, and cook while stirring until pecans are coated and sugar melts. Cool on parchment and break apart before adding.
- → What can be used instead of poppy seed dressing?
Alternative dressings like balsamic vinaigrette or a light citrus vinaigrette complement the salad's flavors well.
- → Can this salad be made vegan?
Yes, omit the feta cheese and substitute honey in the dressing with maple syrup for a vegan-friendly version.
- → Are there suggestions for adding protein?
Adding grilled chicken slices or avocado pieces can boost protein and create a more filling dish.
- → How should spinach be prepared for this salad?
Use fresh baby spinach, washed thoroughly and dried to avoid sogginess in the salad.
- → Can nuts other than pecans be used?
Yes, walnuts or almonds can replace pecans if preferred, prepared similarly candied for crunch.