Save to Pinterest The first time I made this salad was for a last-minute brunch when my sister announced she was bringing three friends I had never met. I stood in my kitchen in bare feet, frantically searching through the crisper drawer, praying I had enough strawberries. The moment I tossed that first batch of candied pecans into the skillet, the buttery caramel smell filled the entire apartment. One of her friends actually walked into the kitchen and asked if I was making dessert.
Last summer I served this at a backyard potluck and watched two people who claimed to hate spinach go back for seconds. The trick is slicing the strawberries thin enough that they distribute through every forkful. My neighbor asked for the recipe, then messaged me two days later saying her family refused to eat salads any other way.
- Baby spinach: The tender leaves matter here since they absorb the dressing without wilting. Buy the pre-washed kind if you are rushing.
- Fresh strawberries: Pick berries that are deep red and smell fragrant. Underripe strawberries will make the whole salad taste flat.
- Candied pecans: These take five minutes but change everything. The sugar creates a fragile candy coating that shatters when you bite into it.
- Red onion: Use this sparingly. A very thin slice adds brightness but too much will overpower the delicate fruit.
- Feta cheese: The creamy saltiness balances the sweet strawberries perfectly. You can leave it out, but the salad will feel less complete.
- Butter: Do not use olive oil for candying the nuts. Butter has milk solids that brown and create that toffee flavor everyone notices.
- Apple cider vinegar: This gives the dressing a fruity sharpness. White vinegar would taste too harsh and clean.
- Honey: If your strawberries are very tart, add an extra half teaspoon. The dressing should taste sweeter than you expect.
- Poppy seeds: These add a subtle nutty flavor and a tiny crunch. They are traditional but not essential if you cannot find them.
- Candy the pecans first:
- Keep the heat at medium and stir without stopping or the sugar will seize and turn grainy. The pecans are done when they smell deeply toasted and the sugar looks like a clear glaze.
- Spread and cool the nuts:
- Pour them onto parchment paper in a single layer. Do not use wax paper because the hot sugar will stick and tear when you try to lift them.
- Whisk the dressing:
- Combine all ingredients in a jar with a tight lid. Shake it vigorously until the mixture turns cloudy and thickened. Taste and adjust the honey before you dress the salad.
- Prep the produce:
- Hull the strawberries by cutting around the leafy top with a small paring knife. Slice them thin about quarter inch thick so they distribute evenly.
- Assemble the base:
- Place the spinach in your largest bowl. The tossing happens at the end so use something wide enough to move everything around without spilling.
- Layer the toppings:
- Scatter strawberries onions and feta over the spinach. Do not add the pecans or dressing yet or everything will get soggy.
- The final toss:
- Add candied pecans right before serving and drizzle with half the dressing. Toss gently with your hands or tongs. Add more dressing only if the leaves still feel dry.
Save to Pinterest This became my go-to contribution for every book club and baby shower for three years straight. People stopped asking what I was bringing and started setting aside serving bowls for me.
Grilled chicken works beautifully here. Slice the breast meat against the grain after it rests so each piece stays tender. Shrimp is another excellent option if you want something lighter.
In fall try this with sliced pears and blue cheese instead of strawberries and feta. Winter calls for dried cranberries and pecans. Summer welcomes peaches and goat cheese.
If you run out of poppy seeds try a balsamic vinaigrette instead. The acidity still cuts through the sweet fruit but the flavor profile shifts toward something more savory.
- Make extra dressing and keep it in the fridge for up to a week
- The dressing works on almost any green salad not just this one
- Shake it again right before using because the oil will separate
Save to Pinterest Serve this immediately after tossing. The magic is in that fleeting window when the pecans are still crisp and the spinach just begins to soften under the dressing.
Recipe FAQs
- → How do I make candied pecans crisp but not burnt?
Cook pecans over medium heat while stirring constantly. Remove from heat as soon as sugar melts and coats evenly to prevent burning.
- → Can I substitute other nuts for pecans?
Yes, walnuts or almonds can be used as alternatives with a similar candying process for a different twist.
- → What makes the poppy seed dressing creamy?
The combination of olive oil, honey, and Dijon mustard emulsifies to create a smooth, creamy texture in the dressing.
- → Is it possible to prepare this salad vegan?
Omit the feta cheese or replace it with a plant-based alternative, and substitute maple syrup for honey in the dressing.
- → How should this salad be stored if prepared in advance?
Store components separately when possible. Keep spinach and strawberries refrigerated and add dressing and pecans just before serving to maintain freshness.
- → Can I add protein to make it more filling?
Grilled chicken or sliced avocado make excellent additions to increase protein content and heartiness.