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Fresh Strawberry Spinach Salad Recipe with Easy Candied Pecans for Perfect Summer Lunch

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A refreshing and indulgent summer salad featuring tender baby spinach, juicy strawberries, and crunchy candied pecans tossed in a tangy vinaigrette. Perfect for a quick lunch or casual gathering.

Ingredients

Scale
  • 6 cups fresh baby spinach (about 180g), washed and dried
  • 2 cups sliced strawberries (about 300g), ripe and sweet
  • 1 cup pecans (120g), raw or toasted
  • 1/4 cup granulated sugar (50g) or brown sugar for candying pecans
  • 2 tablespoons unsalted butter (28g), softened
  • 1/2 cup crumbled goat cheese or feta (optional)
  • 1/4 cup thinly sliced red onion (optional)
  • For the dressing:
  • 1/4 cup extra virgin olive oil (60ml)
  • 2 tablespoons balsamic vinegar (30ml)
  • 1 tablespoon honey (15ml)
  • 1 teaspoon Dijon mustard (5ml)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Wash and dry 6 cups of baby spinach thoroughly using a salad spinner or paper towels to avoid sogginess. (5 minutes)
  2. Hull and slice 2 cups of ripe strawberries into thin pieces. (5 minutes)
  3. Prepare the candied pecans: In a non-stick skillet, melt 2 tablespoons of unsalted butter over medium heat.
  4. Add 1 cup pecans and 1/4 cup granulated sugar to the skillet.
  5. Stir constantly with a wooden spoon or spatula, coating the pecans evenly as the sugar caramelizes, about 5–7 minutes. Watch for a golden color, not dark brown.
  6. Transfer the candied pecans onto parchment paper to cool, separating them to prevent clumping.
  7. Make the dressing: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, and 1 teaspoon Dijon mustard. Season with salt and pepper to taste. Whisk until emulsified and slightly thickened. (3 minutes)
  8. In a large bowl, combine the dried spinach, sliced strawberries, and optional 1/4 cup thinly sliced red onion.
  9. Pour the dressing over the salad and gently toss until everything is evenly coated but not drenched.
  10. Sprinkle the cooled candied pecans and 1/2 cup crumbled goat cheese or feta over the top. Toss gently or leave as is for presentation. (2 minutes)
  11. Serve immediately to enjoy the crispness and crunch. Optionally chill for 10 minutes before serving but dress just before to avoid sogginess.

Notes

Do not walk away while candying pecans as sugar burns quickly. Dry spinach thoroughly to avoid sogginess. Toss dressing just before serving to keep salad crisp. Candied pecans can be made ahead and stored in an airtight container for up to a week. For dairy-free, substitute goat cheese with avocado slices or omit. Use coconut oil instead of butter for candying pecans if dairy-free.

Nutrition

Keywords: strawberry spinach salad, candied pecans, summer salad, fresh salad, easy salad recipe, healthy lunch, quick salad, tangy vinaigrette

Find it online: https://prismtaste.com/fresh-strawberry-spinach-salad-recipe-with-easy-candied-pecans-for-perfect-summer-lunch/