Fresh Strawberry Spinach Salad with Candied Pecans Easy Recipe for Perfect Summer Sides

Let me tell you, the moment the sweet aroma of fresh strawberries mingled with the warm, caramelized scent of candied pecans hit my kitchen, I knew I had stumbled upon something truly special. The first time I tossed together this Fresh Strawberry Spinach Salad with Candied Pecans, it was a sunny afternoon—perfect salad weather. I was instantly hooked, the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Back when I was knee-high to a grasshopper, my grandma used to whip up simple salads from the garden, but this recipe feels like a grown-up twist on those nostalgic flavors. Honestly, it’s dangerously easy and offers pure, nostalgic comfort with every bite. My family couldn’t stop sneaking portions off the bowl while it was still sitting on the counter (and I can’t really blame them). You know what makes it even better? It’s perfect for potlucks, summer barbecues, or just brightening up your weeknight dinners.

I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s become a staple for family gatherings, gifting, and even those quick lunches when you want something fresh yet satisfying. This Fresh Strawberry Spinach Salad with Candied Pecans feels like a warm hug on a plate, and honestly, you’re going to want to bookmark this one for every summer occasion.

Why You’ll Love This Fresh Strawberry Spinach Salad with Candied Pecans

Let’s face it—finding a salad that’s both quick and packed with flavor isn’t always easy. This Fresh Strawberry Spinach Salad with Candied Pecans has been tested, tweaked, and approved through many family dinners and casual get-togethers. Here’s why it’s a winner:

• Quick & Easy: Ready in under 20 minutes, it’s perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: Uses fresh, wholesome ingredients you probably already have or can easily find at your local market.
• Perfect for Summer: Light, refreshing, and bursting with seasonal flavors that scream sunshine.
• Crowd-Pleaser: Kids and adults alike rush to the bowl—there’s just something about the sweet and crunchy combo.
• Unbelievably Delicious: The crisp spinach, juicy strawberries, and sweet candied pecans create a texture and flavor combo that’s just next level.

What sets this salad apart? It’s the little things—the homemade candied pecans, lightly toasted for just the right crunch, and a simple yet tangy dressing that ties it all together beautifully. Plus, swapping out typical salad greens for vibrant baby spinach adds a nutrient boost and a fresh twist that feels anything but ordinary.

This salad isn’t just another side dish—it’s that recipe you close your eyes to after the first bite. It’s comfort food reimagined: fresh, bright, and totally satisfying without any fuss. Whether you’re impressing guests or need a quick, healthy fix, this salad hits the mark every time.

What Ingredients You Will Need

This Fresh Strawberry Spinach Salad with Candied Pecans keeps things simple with fresh, wholesome ingredients that come together beautifully without any fuss. Here’s what you’ll need:

• For the Salad:
• 5 cups baby spinach, washed and dried (fresh and tender leaves work best)
• 2 cups fresh strawberries, hulled and sliced (look for bright red, ripe berries for maximum sweetness)
• 1/2 cup crumbled feta cheese (optional, adds a tangy creaminess)
• 1/2 cup red onion, thinly sliced (adds a little zing, but feel free to omit if you’re not a fan)
• For the Candied Pecans:
• 1 cup pecan halves
• 1/4 cup granulated sugar (or brown sugar for a deeper flavor)
• 1 tablespoon unsalted butter (helps with that shiny coat)
• Pinch of salt
• For the Dressing:
• 1/4 cup extra virgin olive oil (I recommend a fruity brand like California Olive Ranch)
• 2 tablespoons balsamic vinegar (aged balsamic works wonders here)
• 1 tablespoon honey (balances the tanginess)
• 1 teaspoon Dijon mustard (for a mild kick)
• Salt and black pepper to taste

These ingredients are straightforward but combine for a salad that’s anything but boring. If you want to swap things up, using goat cheese instead of feta or maple syrup in place of honey works beautifully. And if pecans aren’t your thing, walnuts or almonds can step in just fine.

Equipment Needed

• Large mixing bowl (for tossing the salad)
• Medium skillet or frying pan (for candied pecans)
• Measuring cups and spoons (for accuracy)
• Sharp knife and cutting board (for slicing strawberries and onions)
• Whisk or fork (to blend the dressing)
• Salad spinner (optional but handy for drying spinach leaves)

If you don’t have a skillet, a small saucepan can work for the candied pecans, just keep a close eye so they don’t burn. I’ve also tossed the dressing ingredients in a mason jar and shaken vigorously when short on time—works like a charm! Budget-friendly options like a basic mixing bowl and good-quality chef’s knife make all the difference in prep ease.

Preparation Method

1. Candy the Pecans (10 minutes): Heat a medium skillet over medium heat. Add the pecans, sugar, butter, and a pinch of salt. Stir constantly for about 5–7 minutes, until the sugar melts and coats the pecans with a glossy, golden caramel. Spread pecans on parchment paper to cool and harden. Watch closely—sugar burns fast!
2. Prep the Salad (5–7 minutes): While pecans cool, rinse and dry baby spinach thoroughly to avoid soggy salad. Hull and slice strawberries, thinly slice red onion, and crumble feta if needed.
3. Make the Dressing (3 minutes): In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified. Taste and adjust sweetness or acidity if needed.
4. Assemble the Salad (2 minutes): In a large mixing bowl, combine spinach, strawberries, red onion, and feta. Drizzle with dressing and toss gently to coat evenly without bruising the berries or leaves.
5. Add Candied Pecans (1 minute): Toss in the cooled candied pecans last to keep their crunch. Give the salad one final gentle toss.
6. Serve Immediately: This salad is best enjoyed fresh for that perfect balance of crisp, sweet, and tangy flavors.

Quick tip: If your strawberries are extra juicy, pat them dry before adding to the salad to prevent sogginess. Also, if you’re making the candied pecans ahead, store them in an airtight container to keep their crunch. I’ve learned the hard way that timing is key—this salad is a fleeting summer delight best served soon after prep!

Cooking Tips & Techniques

Making this salad shine is all about a few small tricks I picked up over the years. First off, candied pecans can be tricky if you rush them—constant stirring and medium heat are your best friends here. Letting them cool on parchment paper ensures they don’t stick or clump together.

When it comes to the dressing, whisking until it’s emulsified (meaning the oil and vinegar blend smoothly) really makes a difference in texture and flavor. If you don’t have a whisk, shaking in a jar works just as well and saves on cleanup.

One common mistake is adding too much dressing—go light at first and toss; you can always add more as needed. This keeps the salad fresh and prevents sogginess. Also, always dry your spinach thoroughly—wet greens are no fun. I’ve learned that using a salad spinner is worth the space it takes in my kitchen.

Timing is everything. Prepare candied pecans first so they have time to cool while prepping the salad and dressing. Multitasking like this speeds things up and keeps the salad ingredients bright and fresh. And don’t rush the tossing—gentle hands keep the berries intact!

Variations & Adaptations

• Seasonal Twist: Swap strawberries for fresh blueberries or sliced peaches in summer, or dried cranberries in fall for a different flavor profile.
• Dietary Adaptation: Use dairy-free cheese or omit cheese altogether for a vegan version. Maple syrup instead of honey keeps the dressing vegan-friendly as well.
• Nut Substitutions: If pecans aren’t your favorite, try candied walnuts, almonds, or pumpkin seeds for a different crunch and flavor.
• Cooking Method Variation: For a quicker nut topping, sprinkle nuts with sugar and toast them dry in the oven at 350°F (175°C) for 5–7 minutes instead of stovetop candying.
• Flavor Boost: Add fresh herbs like mint or basil for an herbaceous note. I’ve tried basil once, and it gave the salad a lovely fresh twist.

Serving & Storage Suggestions

This salad is best served chilled or at room temperature. It pairs beautifully with grilled chicken, fish, or as a bright side at summer barbecues. For drinks, a crisp white wine or sparkling water with lemon complements the flavors nicely.

If you have leftovers (which might be rare!), store the salad components separately. Keep the spinach and strawberries in the fridge in airtight containers and the candied pecans at room temperature in a sealed bag or container. The dressing can be refrigerated for up to a week.

When ready to serve again, toss everything together fresh. Reheating isn’t recommended here—this salad shines in its fresh, crisp state. Flavors tend to meld nicely if you prepare the salad a few hours ahead, but wait to add the pecans until serving to keep that satisfying crunch.

Nutritional Information & Benefits

This Fresh Strawberry Spinach Salad with Candied Pecans is a nutrient-packed dish that’s light yet satisfying. Per serving (about 1.5 cups), you’re looking at approximately:

Calories	~250 kcal
Protein	5 g
Carbohydrates	20 g
Fat	18 g (mostly healthy fats from olive oil and pecans)
Fiber	4 g

Spinach is loaded with vitamins A, C, and K, plus iron and antioxidants. Strawberries add vitamin C and natural sweetness without added sugar. Pecans provide heart-healthy fats and a satisfying crunch, though they are a potential allergen, so substitute accordingly if needed.

This salad fits nicely into gluten-free, low-carb, and vegetarian diets, making it a versatile option for various wellness goals. I appreciate how this recipe balances indulgence with wholesome nourishment.

Conclusion

In the end, this Fresh Strawberry Spinach Salad with Candied Pecans is a summer side that feels both fresh and indulgent—something you’ll turn to again and again. You can tweak it easily to suit your taste buds or dietary needs, making it a flexible favorite in your recipe box.

I love this salad because it brings a little sunshine to the table with every bite and makes healthy eating feel like a treat. So go ahead—give it a whirl, share it at your next gathering, and let me know how you customize it! Drop a comment below or share your own twists on this classic.

Remember, the best recipes are the ones you make your own. Happy cooking!

FAQs About Fresh Strawberry Spinach Salad with Candied Pecans

Can I make the candied pecans ahead of time?

Absolutely! You can prepare the candied pecans up to a week in advance and store them in an airtight container at room temperature. Just add them to the salad right before serving for maximum crunch.

What can I use instead of balsamic vinegar for the dressing?

If you don’t have balsamic vinegar, apple cider vinegar or red wine vinegar are good substitutes. Just adjust the quantity slightly to taste since they can be more acidic.

Is it okay to use frozen strawberries?

Frozen strawberries tend to be mushy when thawed, so fresh is best to keep the salad crisp and vibrant. If you must use frozen, drain well and pat dry before adding.

How do I keep the spinach from getting soggy?

Dry your spinach thoroughly with a salad spinner or paper towels. Also, toss the salad gently and add dressing just before serving to keep leaves fresh and crisp.

Can I make this salad vegan?

Yes! Simply omit the feta cheese and use maple syrup instead of honey in the dressing. Double-check your candied pecans don’t contain butter or substitute with a vegan-friendly version.

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