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.
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.
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.
- 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.
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
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:
Absolutely! Walnuts, pecans, almonds, or even cashews work wonderfully. Just chop them roughly and follow the same caramelizing method for that delicious candied coating.
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.
Definitely! Baby kale, arugula, or mixed baby greens are great substitutes if you want a slightly different flavor or texture.
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!
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Strawberry Spinach Salad with Candied Nuts Recipe
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 8 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Strawberry Spinach Salad combines fresh baby spinach, juicy strawberries, crunchy candied pecans, and crumbled feta cheese, all tossed with a tangy lemon poppy seed dressing. Perfect for a light meal or side, the salad balances sweet, savory, and nutty flavors that delight the palate.
Ingredients
Candied Nuts
- ¾ cup 84 g chopped walnuts or pecans
- 2 tablespoon 24 g brown sugar
- 2 teaspoon 9 g unsalted butter
Dressing
- ¼ cup 60 mL light olive oil or grapeseed oil
- ½ teaspoon 4 g honey (optional)
- ½ teaspoon 4 g poppy seeds
- ½ teaspoon 4 g dijon mustard
- Zest of half lemon
- Juice of 1 lemon
- ½ teaspoon 4 g kosher salt
Salad
- 8 oz 240 g fresh baby spinach, washed
- 8 oz 240 g fresh strawberries, sliced
- 5 oz 130 g feta cheese, crumbled
- ¾ cup candied pecans or nuts (prepared as above)
Instructions
- Prepare Candied Nuts: Line a baking sheet with parchment or wax paper and set aside. Melt the butter in a nonstick skillet over medium heat. Add the chopped walnuts or pecans and brown sugar, stirring constantly with a silicone spatula to coat the nuts evenly. Continue cooking and stirring for about 3-4 minutes until the sugar caramelizes and the nuts are well coated. Immediately spread the nuts on the prepared baking sheet in a single layer and allow to cool completely, breaking apart if needed.
- Make the Lemon Poppy Seed Dressing: In a medium bowl, whisk together the olive or grapeseed oil, honey (if using), poppy seeds, dijon mustard, lemon zest, lemon juice, and kosher salt until fully emulsified. Let the dressing rest at room temperature for 5-15 minutes to allow flavors to meld.
- Assemble the Salad: In a large salad bowl, combine the fresh baby spinach, sliced strawberries, crumbled feta cheese, and cooled candied nuts. Toss gently to mix the ingredients evenly without bruising the spinach leaves.
- Serve: Serve the salad bowls with the lemon poppy seed dressing on the side, adding the dressing just before serving to keep the greens crisp and fresh.
Notes
- This salad is ideal for converting those who usually avoid greens due to its sweet, tangy, and crunchy components.
- You can substitute candied walnuts if pecans are unavailable, or omit nuts for a nut-free version.
- The dressing can be prepared in advance and stored covered in the refrigerator for up to 2 days; bring to room temperature before serving and whisk again.
- For a vegan version, replace feta cheese with a plant-based cheese alternative and omit honey or substitute with maple syrup.
- To keep the salad crisp, add the dressing just before serving rather than tossing in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 183 kcal
- Sugar: 3 g
- Sodium: 268 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 33 mg
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