Save There's something about the way spinach wilts just slightly under the weight of warm candied pecans that makes you realize salad doesn't have to be a chore. I discovered this combination on a March afternoon when I had strawberries that were almost too ripe and a half-empty bag of pecans I kept meaning to use. The poppy seed dressing came together almost by accident, a guess based on what felt right, and somehow it was exactly what everything needed. Now it's become the salad I reach for when I want something that feels both special and entirely effortless.
I made this for a potluck once where everyone brought the usual heavy casseroles, and this bright, crunchy salad disappeared before anything else. Someone asked if I'd made it myself, and the slight surprise in their voice told me everything—they expected it to be from a restaurant or some elaborate process. It wasn't, and that's the beauty of it.
Ingredients
- Baby spinach, 6 cups: Use pre-washed if you're short on time; it's tender enough that rough-handling doesn't matter as much with hardier greens, and you'll actually eat the whole bowl.
- Fresh strawberries, 1½ cups: Slice them no more than an hour before eating or they'll weep into the greens and turn everything soggy and sad.
- Pecan halves, ½ cup: The candying happens fast, so don't walk away; burnt pecans taste like regret.
- Granulated sugar, 2 tablespoons: This coats the pecans and turns slightly syrupy as it caramelizes, creating that addictive crack when you bite them.
- Butter, 1 tablespoon: It's the vehicle that carries the sugar onto every surface of the pecans.
- Olive oil, 3 tablespoons: Use something you don't hate the taste of; you'll taste it directly.
- Apple cider vinegar, 2 tablespoons: The acidity wakes up the strawberries and keeps everything from tasting too rich.
- Honey, 1 tablespoon: A small amount rounds out the dressing without making it taste like dessert.
- Poppy seeds, 1 tablespoon: They add texture and a subtle nuttiness that echoes the pecans.
- Dijon mustard, ½ teaspoon: Just enough to add depth and help the dressing emulsify.
- Salt and black pepper: Season to your preference; taste as you go.
- Red onion, ¼ small: Optional, but the sharpness cuts through the sweetness if you like that complexity.
- Feta cheese, ½ cup crumbled: Optional, but it adds a salty, tangy note that makes the whole thing feel more intentional.
Instructions
- Toast the pecans with butter and sugar:
- Melt butter in a small skillet over medium heat, then add pecans and sugar, stirring constantly for 3 to 4 minutes until the sugar melts and coats everything in a golden glaze. You'll smell it when it's ready—a warm, toasted sweetness—and you'll want to stop before you think you should, because they keep cooking on the pan.
- Cool the pecans completely:
- Spread them on parchment paper and let them sit for at least 5 minutes; they'll harden as they cool and become that satisfying crunch. Once cooled, break any clumps apart with your fingers.
- Build the dressing:
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper until it looks emulsified and the poppy seeds are distributed throughout. Taste it on a piece of spinach if you want; this is your last chance to adjust.
- Assemble the salad base:
- In a large bowl, toss together spinach, sliced strawberries, thinly sliced red onion if using, and crumbled feta if using. This is the foundation; everything else builds on it.
- Add pecans and dress:
- Top with cooled candied pecans, then drizzle with dressing just before serving and toss gently to coat everything evenly. Gentle is key here—you want to coat, not crush.
Save The first time someone picked out every pecan to eat separately, I knew I'd created something with an almost irresistible allure. That's when food becomes more than sustenance—it becomes a moment of pure, uncomplicated joy.
Why This Works as a Spring and Summer Salad
Strawberries peak in spring and early summer, and that's when this salad tastes like the season itself—bright, sweet, and alive. Spinach is tender and mild during these months too, which means it doesn't fight against the fruit. There's nothing heavy about it, which matters on warm days when you want something nourishing but not dense.
Variations to Keep It Interesting
Once you make this a few times, you'll start thinking about what else might work. Grilled chicken turns it into a light main course; sliced avocado adds creaminess without the dairy; toasted sunflower seeds or sliced almonds swap in beautifully if pecans don't work for you or your guests. The structure is forgiving because the dressing is what holds everything together, not any single ingredient.
Making It Work for Different Diets
This salad is naturally vegetarian and gluten-free as written, which is quietly useful on days when you're feeding mixed groups. For vegan guests, skip the feta or use a cashew-based alternative, and swap maple syrup for honey in the dressing—the taste won't suffer, just shift slightly warmer. It's the kind of dish that actually gets better when you have to adapt it, because the adaptation becomes part of your version.
- Always double-check that your candied pecans and all packaged ingredients are certified gluten-free if that's a dietary requirement.
- If you're making this vegan, taste the dressing after swapping sweeteners; maple syrup is deeper, so you might need slightly less.
- The salad works as a side or a light lunch depending on what you add to it.
Save This salad is proof that the simplest combinations, made with intention and a little care, can turn an ordinary meal into something memorable. It's one of those recipes that tastes like it took effort but doesn't ask for much in return.
Common Questions
- → How do I make candied pecans?
Melt butter in a skillet, add pecans and sugar, stirring constantly until coated and sugar dissolves. Cool on parchment before breaking apart.
- → Can I substitute any ingredients in the dressing?
Yes, honey can be replaced with maple syrup for a vegan option, and Dijon mustard adds balance but can be reduced to taste.
- → What variations can enhance this salad?
Adding grilled chicken, sliced avocado, or swapping pecans for walnuts or almonds provides extra protein and texture.
- → Is this salad suitable for gluten-free diets?
Ensure pecans and all packaged ingredients are certified gluten-free to keep the dish safe for gluten-sensitive individuals.
- → How should this salad be served for best flavor?
Dress just before serving and toss gently to coat evenly, preserving the crispness of spinach and freshness of strawberries.