Name: Strawberry Spinach Salad with Candied Nuts Recipe
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Cuisine: American
Ingredients: 3/4 cup 84 g chopped walnuts or pecans; 2 tbsp 24 g brown sugar; 2 tsp 9 g unsalted butter; 1/4 cup 60 mL light olive oil or grapeseed oil; 1/2 tsp 4 g honey (optional); 1/2 tsp 4 g poppy seeds; 1/2 tsp 4 g dijon mustard; Zest of half lemon; Juice of 1 lemon; 1/2 tsp 4 g kosher salt; 8 oz 240 g fresh baby spinach, washed; 8 oz 240 g fresh strawberries, sliced; 5 oz 130 g feta cheese, crumbled; 3/4 cup candied pecans or nuts (prepared as above)

There’s something truly refreshing about a bright, sweet, and crunchy salad combo, and I just can’t get enough of my Strawberry Spinach Salad with Candied Nuts Recipe. It’s the perfect blend of juicy berries, fresh greens, and that irresistible candied crunch that turns any meal into a little celebration.

A wooden bowl filled with a fresh salad consisting of a vibrant green spinach leaf base, topped with bright red sliced strawberries scattered evenly. Small chunks of white cheese are sprinkled over the top, along with dark brown pecans spread throughout. The bowl sits on a soft white cloth, surrounded by whole strawberries and some cheese pieces on a white marbled surface, creating a natural and colorful scene. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Strawberry Spinach Salad with Candied Nuts Recipe
Top Tip
How to Serve Strawberry Spinach Salad with Candied Nuts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Spinach Salad with Candied Nuts Recipe

Why You'll Love This Recipe

Honestly, this Strawberry Spinach Salad with Candied Nuts Recipe is one of those dishes that surprises everyone at the table. I love sharing it because it manages to be simple yet so full of flavor. When you crunch into those sweet candied nuts paired with tangy feta and fresh strawberries, it’s like an instant mood lifter.

Freshness meets crunch: Combining baby spinach with juicy strawberries keeps it light and vibrant.
Homemade candied nuts: These add a sweet, buttery crunch that outshines store-bought versions.
Balanced dressing: The lemon poppy seed dressing brings a zesty, tangy finish that ties everything together.
Versatility: It works as a side or a light main—perfect for gatherings or a quick, nutritious lunch.

A wooden bowl filled with a fresh salad sits on a white marbled surface, the salad having a base layer of bright green spinach leaves. On top of the spinach are slices of red strawberries and small white dollops of creamy cheese scattered evenly. Dark brown pecans are sprinkled across for texture and color contrast. Above the bowl, a woman's hand is pouring a light yellow dressing with visible black pepper specks, making a thin stream flowing down onto the salad. The background is softly blurred, focusing attention on the vibrant colors and fresh ingredients in the bowl photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this strawberry spinach salad plays a part in creating a harmonious flavor and texture. From the sweet tang of strawberries to the savory bite of feta, the elements complement one another beautifully. When shopping, opt for fresh, sweet strawberries and baby spinach that’s crisp and vibrant for the best results.

Flat lay of fresh baby spinach leaves loosely piled, sliced ripe strawberries with vibrant red color and green tops, a small white ceramic bowl filled with crumbled white feta cheese, a small white bowl with golden candied pecans, a small white bowl containing pale golden light olive oil, a small white bowl with tiny black poppy seeds, a small white bowl of smooth yellow dijon mustard, half a bright yellow lemon with visible zest texture next to scattered lemon zest strands, a small white bowl of glistening golden honey, a small white bowl of coarse kosher salt crystals, a small pile of whole uncracked brown walnuts beside a small heap of brown sugar granules, and a small pat of unsalted butter with a creamy pale yellow hue – all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chopped walnuts or pecans: They’re the star for candied nuts—choose whichever you prefer, but pecans tend to be a bit sweeter and softer.
Brown sugar: Works perfectly to create that caramelized crunch for your candied nuts.
Unsalted butter: Gives the nuts a rich coating and helps the sugar caramelize evenly.
Light olive oil or grapeseed oil: For a mild-flavored dressing that won’t overpower the other ingredients.
Honey (optional): Adds a subtle extra touch of natural sweetness if you like.
Poppy seeds: Give a charming little crunch and a mild nutty flavor to the dressing.
Dijon mustard: Adds a hint of tang and helps emulsify the dressing for a silky texture.
Lemon zest & juice: Their bright acidity wakes up the salad with fresh, lively flavor.
Kosher salt: Just the right amount to enhance all the other flavors.
Fresh baby spinach: The base green that’s tender, nutrient-packed, and fresh.
Strawberries: Juiced and sliced for sweetness and vibrant color that make this salad shine.
Feta cheese: Adds a creamy, salty contrast that pairs beautifully with the sweet components.
Candied pecans or nuts: Finished touch to add that addictive crispy sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this salad just a bit depending on the season or who I’m serving it to. Don’t hesitate to make it your own either—it welcomes swaps and additions beautifully.

Variation: I sometimes swap out strawberries for fresh raspberries or blueberries, especially when berries are in season; it changes the flavor profile slightly but keeps it just as delicious.
Dietary modification: To make it vegan, skip the feta and use maple syrup instead of honey for the dressing. The candied nuts still add incredible texture and sweetness.
Extra protein: Toss in some grilled chicken or chickpeas if you want a heartier meal without losing the fresh vibe.

Step-by-Step: How I Make Strawberry Spinach Salad with Candied Nuts Recipe

Step 1: Make Those Candied Nuts

First, line a baking sheet with parchment or wax paper—that way your candied nuts won’t stick and will cool nicely. Melt your butter over medium heat in a nonstick skillet, then add the chopped nuts and brown sugar. Stir constantly—this is key to prevent burning—and watch as the sugar caramelizes into a shiny, sticky coating, which usually takes about 3-4 minutes. Then spread them out evenly on your lined sheet to cool and harden. Pro tip: Press them gently into one layer to ensure easy separation later.

Step 2: Whisk Up the Lemon Poppy Seed Dressing

In a medium bowl, combine olive oil, poppy seeds, Dijon mustard, lemon zest and juice, kosher salt, and honey if you’re using it. Whisk vigorously until everything’s fully blended and emulsified—you’ll notice the dressing thickening slightly and becoming glossy. Let it sit at room temperature for 5 to 15 minutes to allow all those bright flavors to mingle, which really elevates the taste.

Step 3: Toss the Salad

Grab a large salad bowl and toss the fresh baby spinach with the sliced strawberries, cooled candied nuts, and crumbled feta cheese. Wait to add the dressing until right before serving—this keeps the spinach crisp and fresh, avoiding any sogginess. Then pour your lemon poppy seed dressing over the top and give everything a gentle toss to coat evenly.

Top Tip

Through plenty of salad experiments, I’ve learned a few tips that make this Strawberry Spinach Salad with Candied Nuts Recipe truly shine every time.

Watch the nuts carefully while caramelizing: Sugar burns fast, so stir constantly and keep the heat moderate for perfect candied nuts.
Use fresh, ripe strawberries: They add natural sweetness and juiciness—don’t pick anything green or overly soft.
Dress just before serving: This prevents soggy spinach and keeps all textures bright and vibrant.
Make the dressing ahead: The flavors deepen over time, so try mixing it 15-30 minutes before tossing the salad.

How to Serve Strawberry Spinach Salad with Candied Nuts Recipe

Strawberry Spinach Salad - Serving Suggestion

Garnishes

I usually keep garnishes simple with a few extra candied nuts for that wow factor on top, along with a sprinkle of freshly cracked black pepper. Sometimes, I add a handful of microgreens or thinly shaved red onion for a mild bite and extra freshness.

Side Dishes

This salad pairs beautifully with grilled salmon or roasted chicken breasts if you want a fuller meal. For lighter options, some crusty bread or a quinoa pilaf complements the flavors nicely without overwhelming the palate.

Creative Ways to Present

For special occasions, I’ve layered this salad in clear glass bowls so the vibrant colors show through, making it feel extra fancy. Another fun idea is serving it in individual mason jars for easy grab-and-go lunches or picnic-ready portions.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad without the dressing in an airtight container in the fridge. Add the dressing just before eating to keep everything crisp and fresh. I find tossing everything together too early results in limp spinach and soggy berries, which nobody wants.

Freezing

This salad is best enjoyed fresh and doesn’t freeze well because the berries and greens lose their texture. I recommend making the candied nuts ahead and freezing those separately if you want to prep parts in advance.

Reheating

Since this is a raw salad, reheating isn’t necessary—or recommended—so I usually enjoy leftovers cold or at room temperature. Just make sure to keep the dressing separate and add it freshly for the best taste experience.

Frequently Asked Questions:

Can I use other nuts for the candied nuts?

Absolutely! Walnuts, pecans, almonds, or even cashews work wonderfully. Just chop them roughly and follow the same caramelizing method for that delicious candied coating.

How far ahead can I make the dressing?

You can prepare the lemon poppy seed dressing up to a day ahead and refrigerate it in a sealed container. Just bring it to room temperature and whisk before drizzling over your salad.

Can I substitute spinach with another green?

Definitely! Baby kale, arugula, or mixed baby greens are great substitutes if you want a slightly different flavor or texture.

Is there a vegan version of this salad?

Yes! Omit the feta cheese and replace the honey in the dressing with maple syrup. You can also use vegan butter or coconut oil when making the candied nuts to keep it plant-based.

Final Thoughts

This Strawberry Spinach Salad with Candied Nuts Recipe has become one of my feel-good staples, whether I’m throwing together a quick lunch or impressing guests. The ease of making it, combined with the layers of flavor and texture, always brings smiles around the table. I’m so glad you’re trying this one—trust me, you’re in for a real treat. Happy salad making!