Nothing says fresh and delightful like a vibrant mix of sweet strawberries, tender spinach, and crunchy nuts. This Strawberry Spinach Salad with Candied Nuts Recipe is one of my go-to dishes that brings the perfect balance of flavors and textures to the table every time.
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
This Strawberry Spinach Salad with Candied Nuts Recipe has become a favorite in my kitchen because it combines such simple ingredients but delivers so much personality. Every bite bursts with freshness, sweetness, and a little crunch that keeps you reaching for more.
- Fresh and Flavorful: The juicy strawberries paired with tender baby spinach create an irresistible combo that tastes like spring in every bowl.
- Crunchy Candied Nuts: Those homemade candied pecans add a sweet, crunchy layer that elevates this salad from ordinary to spectacular.
- Easy Homemade Dressing: The lemon poppy seed dressing is tangy and bright, tying all the ingredients together perfectly without overpowering.
- Quick to Make: Ready in under 10 minutes, it’s perfect for busy weeknights or as a stunning side for your next dinner party.
Ingredients & Why They Work
Every ingredient in this Strawberry Spinach Salad with Candied Nuts Recipe plays a role in crafting the perfect taste and texture harmony. Plus, they’re easy to find, which means you can whip this up pretty much anytime.
- Walnuts or Pecans: These nuts make the salad crunchy and satisfying; candied with brown sugar and butter, they bring a toasty sweetness that’s simply addictive.
- Brown Sugar: Adds a caramelized sweetness that complements the tartness of the lemon dressing and the natural sweetness of strawberries.
- Unsalted Butter: Helps caramelize the nuts evenly without adding extra saltiness, letting you control the seasoning better.
- Light Olive Oil or Grapeseed Oil: A neutral oil base for the dressing that carries the bright lemon flavors without overpowering the salad.
- Honey (optional): Just a tiny touch to boost the sweetness in the dressing if your lemons aren’t quite ripe.
- Poppy Seeds: Adds a subtle crunch and a pop of visual interest to the dressing.
- Dijon Mustard: Brings a slight tang and helps emulsify the dressing so it coats the salad ingredients beautifully.
- Lemon Zest & Juice: These give the dressing freshness and brightness that lift the whole salad.
- Kosher Salt: Essential for enhancing all the flavors without overwhelming them.
- Fresh Baby Spinach: The base of this salad, soft and mild, providing a leafy green freshness that pairs wonderfully with sweet and salty toppings.
- Fresh Strawberries: Their juicy sweetness balances the salty feta and crunchy candied nuts with every bite.
- Feta Cheese: Crumbled on top for that salty, creamy contrast that adds richness without heaviness.
Make It Your Way
I love mixing things up a bit with this Strawberry Spinach Salad with Candied Nuts Recipe, depending on the season and who I’m serving. It’s super flexible, so feel free to personalize to your taste.
- Variation: One time, I swapped out the walnuts for almonds and added sliced avocado—trust me, the creaminess from the avocado takes this salad to a whole new level.
- Dietary Tweaks: If you’re dairy-free, try swapping feta for a tangy vegan cheese or omit it altogether—you won’t miss it!
- Seasonal Switch-ups: When strawberries aren’t in season, try blueberries or sliced peaches; it’s surprisingly delicious.
- Spice it Up: A dash of freshly ground black pepper or a pinch of chili flakes in the dressing adds a subtle kick that wakes up your palate.
Step-by-Step: How I Make Strawberry Spinach Salad with Candied Nuts Recipe
Step 1: Candied Nuts Magic
This part is the secret weapon. Melt the butter gently in a nonstick skillet, then toss in your chopped nuts and brown sugar. Stir constantly over medium heat until the sugar starts to caramelize and coats each nut evenly — about 3 to 4 minutes. Spread them out on parchment paper in a single layer so they cool and crisp up nicely. Don’t skip this step — homemade candied nuts bring a sweetness and crunch that store-bought can’t match.
Step 2: Whisk Up the Lemon Poppy Seed Dressing
In a bowl, mix together your olive oil, poppy seeds, Dijon mustard, fresh lemon zest and juice, and kosher salt. Give it a vigorous whisk until everything is emulsified. Letting it sit for 5 to 15 minutes really lets those bright flavors blend beautifully. If your lemons aren’t really sweet, a half teaspoon of honey helps balance the tartness.
Step 3: Toss It All Together
Pop your washed baby spinach into a large bowl along with sliced strawberries, crumbled feta, and those beautifully cooled candied nuts. I like to toss everything together gently so the fruit doesn’t get bruised but everything gets evenly mixed. Save the dressing to pour on only right before serving to keep the spinach crisp.
Top Tip
From my experience, the candied nuts and the fresh dressing are game changers here. It’s those little details that transform a simple salad into something memorable.
- Patience with Nuts: Don’t rush the caramelizing step — stirring constantly prevents burning and ensures even coating.
- Room Temperature Dressings: Let your dressing rest at room temp for a bit to really marry the flavors before adding it to the salad.
- Wash & Dry Greens Thoroughly: Excess water makes your salad soggy quickly. Use a salad spinner to keep everything crisp.
- Dress at Serving Time: Adding dressing just before eating keeps the spinach fresh and crunchy rather than wilted.
How to Serve Strawberry Spinach Salad with Candied Nuts Recipe
Garnishes
I often sprinkle a few extra candied nuts on top just before serving—they’re not only beautiful but add a fabulous crunch. Sometimes I add fresh mint leaves for an herbal brightness that plays well with the sweet and salty flavors.
Side Dishes
This salad is fantastic alongside grilled chicken or fish for a light lunch or dinner. I also love serving it with a crusty baguette or warm, garlicky focaccia to soak up all those delicious dressing flavors.
Creative Ways to Present
For a special occasion, try layering the salad in clear glass jars with each component visible—it makes for a stunning presentation that guests can’t resist. Or serve it on a large wooden platter piled high with the vibrant colors bursting through. It’s a real showstopper!
Make Ahead and Storage
Storing Leftovers
I usually keep the leftover salad components separate—the greens and fruit in one container and the nuts and feta in another. The dressing goes in a sealed jar. This keeps everything fresh and stops the spinach from wilting prematurely.
Freezing
Since this salad thrives on freshness, I don’t recommend freezing it. The texture of spinach and strawberries just doesn’t hold up well after thawing.
Reheating
This salad is best served cold or at room temperature, so there’s no reheating needed. Just drizzle on your leftover dressing and toss again for a fresh taste.
Frequently Asked Questions:
Absolutely! You can prepare the candied nuts a day or two in advance and store them in an airtight container at room temperature. Just make sure they are completely cooled before storing to keep them crisp.
Fresh, ripe strawberries work best—look for ones that are bright red with no bruises or mushy spots. Buying locally when they’re in season makes a big difference in flavor.
Yes! Baby kale or mixed spring greens are excellent alternatives if you want a bit more texture or a different flavor profile. Just make sure to wash and dry them thoroughly.
It’s best to dress the salad just before eating. Once dressed, it stays fresh for up to 1-2 hours at room temperature. Beyond that, the spinach may wilt and the texture will change.
Final Thoughts
Honestly, this Strawberry Spinach Salad with Candied Nuts Recipe is one I find myself reaching for again and again. It’s simple, quick, and feels a little special every time I serve it. Whether you’re making it for family, friends, or just indulging yourself, it’s a salad that never disappoints—and I’m sure you’ll love it just as much as I do.
Print
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 Best Strawberry Spinach Salad is a vibrant and fresh salad featuring juicy strawberries, tender baby spinach, crunchy homemade candied nuts, and crumbly feta cheese, all brought together with a bright and tangy lemon poppy seed dressing. Perfect as a light lunch or a colorful side dish, this salad balances sweet, salty, and tangy flavors for a crowd-pleasing experience.
Ingredients
Candied Nuts
- ¾ cup 84 g chopped walnuts or pecans
- 2 tablespoon 24 g brown sugar
- 2 teaspoon 9 g unsalted butter
Lemon Poppy Seed 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 from above)
Instructions
- Candied Nuts Preparation: 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 nuts and brown sugar, stirring constantly with a silicone spatula to coat the nuts evenly. Continue cooking over medium heat, stirring frequently until the sugar caramelizes and coats the nuts, about 3-4 minutes. Spread the candied nuts in a single layer on the prepared baking sheet to cool, allowing them to separate as they harden.
- Make the Lemon Poppy Seed Dressing: In a medium bowl, combine olive oil, honey (if using), poppy seeds, Dijon mustard, lemon zest, lemon juice, and kosher salt. Whisk vigorously until the ingredients are well emulsified and combined. Let the dressing sit at room temperature for 5-15 minutes to allow the flavors to meld.
- Assemble the Salad: In a large bowl, add the washed baby spinach, sliced strawberries, crumbled feta cheese, and cooled candied nuts. Toss gently to combine all ingredients evenly.
- Serve: Serve the salad with the lemon poppy seed dressing on the side, pouring the dressing over the salad just before serving to maintain freshness and crispness.
Notes
- To make the salad vegan, substitute feta cheese with a plant-based cheese alternative or omit it altogether.
- Candied nuts can be made ahead and stored in an airtight container for up to a week to save time.
- For extra crunch, add sliced almonds or sunflower seeds in place of or alongside pecans.
- Use freshly squeezed lemon juice and zest for the best flavor in the dressing.
- If preferred, this salad pairs well with grilled chicken or tofu for added protein.
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
Leave a Reply