Strawberry Spinach Salad with Candied Pecans

Fresh baby spinach and ripe strawberries make the base of this salad, while feta, red onion, and candied pecans add salty and crunchy contrast. The original homemade balsamic-poppy seed dressing completes it.

Prepare the pecans and dressing ahead, but slice the berries and dress the greens close to serving. For more warm-weather ideas, browse these summer salad recipes.

🥰 Why You’ll Fall in Love With Strawberry Spinach Salad

This salad is built on contrast: tender baby spinach, juicy strawberries, sharp red onion, salty feta, and crisp candied pecans. The balsamic-poppy seed dressing brings the ingredients together without hiding their individual flavors. Make the pecans and dressing first, then assemble the greens close to serving so the spinach stays lively.

🛒 Ingredients You’ll Need (For 4–6 Servings)

The original recipe serves four to six. Keep the salad base, candied pecans, and dressing ingredients in separate groups as listed below. The full dressing recipe makes more than you may need for one bowl; start with a modest amount and serve the rest on the side. Pecans and feta are important allergy considerations, and bacon is optional.

For the salad base:

• 12 oz baby spinach – Tender and fresh, this makes up the bulk of the salad. If you’re not into spinach, baby arugula or a spring mix works too.
• 8 oz fresh strawberries, sliced – These bring a burst of natural sweetness. Go for ripe, deep-red berries for the best flavor.
• ½ red onion, thinly sliced – Adds sharpness and contrast. If raw onions’s too strong for you, soak slices in cold water for 5–10 minutes to mellow them out.
• ½ to 1 cup crumbled feta cheese – Salty, creamy, and tangy. Use as much or as little as your heart desires.
• 1 cup candied pecans – These are the crunchy, sweet highlight of the salad. (We’ll show you how to make them in the following steps!)
• Optional: crumbled bacon – Adds a smoky kick and extra savory flavor if you want to elevate things even more.

For the candied pecans:

• 1 cup raw pecans – Halves or pieces work fine.
• ¼ cup white sugar – For sweetness and caramelization.
• ¼ cup brown sugar – Adds depth and that molasses richness.
• 2 tbsp melted butter – Helps bind everything and gives it that classic buttery crunch.
• Pinch of cinnamon – Just enough to warm things up and add a little spice twist.

Walnuts or sliced almonds can replace pecans if you prefer another nut; avoid all of them when cooking for someone with a tree-nut allergy.

For the poppy seed dressing:

• 1 cup extra virgin olive oil – The base of the dressing. Use a good-quality one for the best flavor.
• ½ cup balsamic vinegar – This gives the dressing its tangy kick and deep, sweet flavor.
• ¼ cup honey – Naturally sweetens things up. You can also use white sugar if you prefer.
• ¼–½ red onion – Blended in to add sharpness and richness. Adjust to your taste.
• 1 tbsp ground mustard – For a slight kick and to help emulsify the dressing.
• 1 tsp salt + ½ tsp black pepper – Balance and seasoning!
• 2 tbsp poppy seeds – These don’t just look pretty; they add a nutty texture that complements the dressing beautifully.

Strawberry Spinach Salad with Candied Pecans

Baby spinach and strawberries with feta, candied pecans, and homemade balsamic-poppy seed dressing.

Prep Time 30 minutes

Cook Time 5 minutes

Total Time 35 minutes

Servings 4–6 servings

Difficulty Easy

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Ingredients

• 12 oz baby spinach
• 8 oz fresh strawberries, sliced
• 1/2 red onion, thinly sliced
• 1/2 to 1 cup crumbled feta cheese
• 3–4 slices cooked bacon, optional
• 1 cup raw pecans
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 2 tablespoons melted butter
• Pinch of cinnamon
• 1 cup extra-virgin olive oil
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 1/4 to 1/2 red onion, chopped, for the dressing
• 1 tablespoon ground mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons poppy seeds

Instructions

1. Toss the pecans with white and brown sugar, melted butter, and cinnamon. Cook in a nonstick skillet over medium-high heat for 4–5 minutes, stirring. Spread on parchment and cool for at least 10 minutes.
2. Blend the olive oil, balsamic vinegar, honey, chopped red onion, ground mustard, salt, and pepper until smooth. Stir in the poppy seeds.
3. Layer the dry spinach, sliced strawberries, thin onion, feta, and cooled pecans in a large bowl. Add cooled bacon if using.
4. Drizzle with some dressing just before serving and toss gently. Serve any extra dressing on the side.

Notes

• The dressing recipe makes more than may be needed for one salad. Start with a light coating. Contains tree nuts and dairy; optional bacon is not vegetarian.

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👩‍🍳 How to Make Strawberry Spinach Salad (Step-by-Step Guide)

Three tasks lead to the finished salad: candy the pecans, blend the dressing, and layer the spinach with strawberries and feta. Do the warm skillet work first so the nuts have time to cool. Wash and dry the greens while you make the dressing, then bring everything together just before eating.

🔥 Step 1: Make the Candied Pecans

Coat the raw pecans with both sugars, melted butter, and a pinch of cinnamon. Cook them in a nonstick skillet over medium-high heat for about four to five minutes, stirring so the sugar does not burn. Spread them on parchment in a single layer and separate any clumps. Let them cool for at least ten minutes; warm nuts can wilt the spinach.

Candied pecan ingredients:

• 1 cup raw pecans
• ¼ cup white sugar
• ¼ cup brown sugar
• 2 tbsp melted butter
• Pinch of cinnamon

Candy and cool the pecans:

1. Toss it all together: In a medium bowl, mix the pecans with the sugars, melted butter, and cinnamon. Stir until every piece is beautifully coated.
2. Heat things: Place a nonstick skillet over medium-high heat. Once it’s warm, pour in your pecan mixture.
3. Stir constantly: Cook for about 4– 5 minutes, stirring regularly to prevent the mixture from burning. The sugars will start to bubble and cling to the nuts.
4. Cool them down: Once coated and slightly darkened, remove the pecans and spread them onto a sheet of parchment paper. Use a spoon to separate them while they’re still warm so you don’t end up with a giant nut cluster.

🥄 Step 2: Make the Creamy Poppy Seed Dressing

Blend olive oil, balsamic vinegar, honey, red onion, ground mustard, salt, and pepper until the dressing looks smooth and emulsified. Stir the poppy seeds in afterward so they remain visible and retain their texture. Taste before using: balsamic vinegars vary in sweetness, so add any extra honey gradually. Refrigerate leftover dressing in a clean covered jar.

Dressing ingredients:

• 1 cup extra virgin olive oil
• ½ cup balsamic vinegar
• ¼ cup honey (or white sugar)
• ¼ to ½ red onion, chopped
• 1 tbsp ground mustard
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp poppy seeds

Blend the dressing:

1. Blend the base: In a blender, combine olive oil, balsamic vinegar, honey, chopped red onion, mustard, salt, and pepper.
2. Blend until smooth: You want everything to be well mixed and creamy. This should take about 30 to 45 seconds, depending on your blender.
3. Add the poppy seeds: After blending, stir in the poppy seeds by hand to keep their shape and texture intact.

Keep extra dressing covered in the refrigerator and shake before serving. Use it promptly and follow safe storage guidance for your ingredients.

🥗 Step 3: Assemble the Salad Like a Pro

Use a bowl with plenty of room for tossing. Add the dry spinach first, then scatter thin onion slices, fresh strawberry slices, and crumbled feta over it. Break the cooled pecans into bite-size pieces and add them on top. If using bacon, cook and cool it fully before adding it; it is an optional savory accent, not part of the basic salad.

Assemble the salad:

1. Grab a big salad bowl – Bigger is better, so you can toss everything without making a mess.
2. Add the spinach – Toss in 12 oz of baby spinach. You can tear large leaves into bite-sized pieces if needed.
3. Layer in the onions – Thinly slice ½ of a red onion and scatter it across the spinach.
4. Slice your strawberries – Take 8 oz of fresh strawberries and slice them directly over the bowl for juicy convenience.
5. Add the creamy punch – Crumble ½ to 1 cup of feta cheese over the top. Don’t stress about measuring, go with your gut!
6. Bring in the crunch – Take your cooled pecans, break them up a bit (or roughly chop them if you prefer), and toss them in.
7. Optional but heavenly – crumble 3–4 slices of cooked bacon for a smoky-savory boost.

🥄 Dress It Right Before Serving

Wait until everyone is ready to eat before adding the dressing. Begin with a light drizzle, toss gently, and offer more at the table. Too much dressing or a long wait after tossing can weigh down the spinach and soften the pecans. For a buffet, keep the dressing in a separate jug.

Dress and serve:

• Drizzle the poppy seed dressing over the top
• Give the salad a gentle toss so everything gets coated evenly
• Serve immediately for maximum crispness and flavor

For a group, leave the dressing on the side so the spinach and candied nuts stay crisp.

💡 Pro Tips for a Perfect Strawberry Spinach Salad

Dry the spinach well after washing and slice the berries close to serving. Let the candied pecans cool completely before storing or using them. If preparing components ahead, refrigerate the greens, fruit, cheese, and dressing separately and keep the nuts in an airtight container at room temperature until assembly.

• Candied pecans: Store in an airtight container for up to a week.
• Dressing: Keeps in the fridge for up to 7 days.
• Spinach: Wash and dry the spinach the night before, then store it in a salad spinner or a sealed container with a paper towel to absorb moisture.

🥗 Are Spinach and Strawberries Good for You?

Spinach and strawberries contribute vitamins and fiber, but the finished salad also includes feta, sweetened nuts, and an oil-based dressing. Its nutrition depends on portions and how much dressing is used. A varied meal can include this salad without needing exaggerated health claims.

• Low in calories but high in nutrients
• Packed with iron, calcium, and magnesium
• Full of antioxidants like lutein and zeaxanthin (great for eye health)
• A good source of vitamin K, which supports bone strength

• Bursting with vitamin C (more than an orange!)
• Contains fiber, which supports digestion
• High in antioxidants like anthocyanins, which protect your cells
• Naturally low in sugar and calories

❓ Is It Okay to Eat Raw Spinach in a Salad?

Baby spinach can be eaten raw in a salad when it has been handled and washed properly. Follow the package instructions for prewashed greens and wash loose leaves thoroughly. People with particular medical dietary restrictions should follow their clinician’s guidance; they can also mix spinach with other tender greens if preferred.

• It’s soft and tender, no need for cooking
• It has a mild, pleasant flavor (not bitter like kale or arugula)
• It’s more nutrient-dense when raw, as some water-soluble vitamins (like vitamin C and folate) can be reduced during cooking.

🍽️ How to Serve Strawberry Spinach Salad

Serve this as a starter, a side for grilled food, or a light lunch. On a platter, arrange the berries, feta, and pecans so each serving gets some of every ingredient. If it needs to be more substantial, pair it with a separate protein rather than overloading the bowl and losing the original fresh character.

• Grilled chicken: Juicy, tender chicken pairs beautifully with the sweetness of strawberries.
• Pan-seared salmon: Adds richness and healthy omega-3 fatty acids.
• Chickpeas or quinoa: Great plant-based options for a vegan or vegetarian version.

• Spinach and onions in one container
• Strawberries in another
• Pecans and feta in small snack bags or containers
• Dressing in a sealed jar

📝 Final Thoughts: A Sweet, Simple Salad You’ll Crave Again and Again

The best version of this recipe is assembled at the last minute: cool pecans, dry spinach, ripe berries, and just enough dressing. That simple timing keeps the sweet, tangy, creamy, and crunchy elements distinct. Save any undressed components separately for another meal.

🌟 More Fresh Recipes You’ll Love

These related salads offer different ways to round out a summer menu. The links below take you to the intended recipes, with their titles and destinations matched correctly.

Try the avocado chicken salad for a heartier lunch, or the cucumber tomato salad for another quick side.

For a plant-based pasta option, see the vegan pasta salad.

dana

Dana Brooks is a home-cooking writer at Feastbears, where she shares easy family recipes, cozy dinners, quick desserts, and beginner-friendly kitchen tips. Her goal is to make everyday cooking feel simple, warm, and enjoyable for busy home cooks.