Strawberry Spinach Salad with Candied Pecans and Poppy Seed Dressing
A fresh spinach salad featuring sweet strawberries, crunchy candied pecans, and a tangy homemade poppy seed dressing. This recipe is simple to prepare for a light meal or side dish.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 4 servings
- Category: Salad
- Method: Stovetop and Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 5 oz fresh baby spinach
- 1 pint fresh strawberries, hulled and sliced
- 1/2 cup pecans halves
- 2 tablespoons granulated sugar (for pecans)
- 1 tablespoon water (for pecans)
- 1/4 cup vegetable oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar (for dressing)
- 1 teaspoon Dijon mustard
- 1 teaspoon poppy seeds
- 1/4 teaspoon onion powder
- Pinch of salt and black pepper
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a small baking sheet with parchment paper.
- Combine the pecans, 2 tablespoons of sugar, and 1 tablespoon of water in a small non-stick skillet. Cook over medium heat, stirring constantly, until the sugar dissolves and coats the nuts, about 3 to 5 minutes.
- Spread the coated pecans onto the prepared baking sheet in a single layer. Bake for 8 to 10 minutes until lightly browned and fragrant. Let them cool completely on the sheet; they will crisp as they cool. Roughly chop if desired.
- Prepare the dressing: In a small bowl or jar, whisk together the vegetable oil, apple cider vinegar, 2 tablespoons of sugar, Dijon mustard, poppy seeds, onion powder, salt, and pepper until well combined and slightly emulsified.
- In a large bowl, combine the baby spinach and sliced strawberries.
- Just before serving, pour the desired amount of dressing over the salad and gently toss to coat the leaves.
- Top the salad with the cooled candied pecans and serve immediately.
Notes
- For added flavor and texture, include 1/4 cup of crumbled feta or goat cheese.
- If you prefer walnuts, substitute them for the pecans in the candying process.
- For a main course, add 4 ounces of grilled, sliced chicken breast per serving.
- To keep the spinach crisp, dress the salad only right before you plan to eat it.
Nutrition
- Serving Size: 1 serving (approx 1/4 of salad)
- Calories: 320
- Sugar: 18
- Sodium: 110
- Fat: 25
- Saturated Fat: 3
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 5
- Cholesterol: 0