Strawberry Salad with Candied Pecans & Poppy Seed Dressing!

This strawberry pecan salad is one of my favorites, but kids love it too, and super simple to make… Strawberry pecan salad is a gorgeous and the perfect compliment any main dish!

Strawberry salad goes perfectly with pork roast, or chicken salad sandwiches, or BBQ… It’s the star of any potluck and refreshing on hot summer nights!

Main Ingredients

Crisp and fresh baby spinach makes up the base of this perfect spring and summer salad. Layered with a pound of sliced ripe strawberries. (The star of the salad!)

Candied pecans are sprinkled throughout and add crunchy sweetness that compliments strawberries perfectly. And its garnished with crumbled feta cheese and minced red onion for the perfect flavor balance! All this strawberry salad goodness is topped off with a light poppy seed dressing for the perfect finish!

Why We LOVE This Strawberry Salad

A Feast for the Eyes: The vibrant red of strawberries against the green leaves and the golden brown of the candied pecans make this salad a visual treat. It’s as pleasing to look at as it is to devour.

Flavor and Texture: The magic lies in the contrasting elements. Sweet, juicy strawberries burst with fresh flavor, while the candied pecans offer a delightful crunch and a touch of sweetness. The bed of greens provides a refreshing base, and the dressing (often with a touch of tang) ties everything together.

Easy to Make!: This recipe requires little chopping, takes only a few minutes to put together, and you can shortcut with store-bought candied pecans, and poppy seed dressing, if you like but I’m including the recipe here;)

Recipe Card

If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!

Strawberry Candied Pecan Salad with Homemade Poppy Seed Dressing

This delightful strawberry pecan salad is a perfect blend of sweet, savory, and crunchy flavors for a crowd.

5 from 1 vote

Print Pin Rate

Cuisine: American

Keyword: strawberry candied pecan salad, strawberry salad

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 6 servings

Calories: 281kcal

Author: Juliea Huffaker

Cook ModePrevent your screen from going dark

Ingredients

• 2/3 cup Pecan halves
• 3 tablespoons Maple syrup
• 6 cups Baby spinach
• 1 pound Sliced ripe strawberries
• ½ cup Crumbled feta cheese
• ¼ cup Minced red onion optional
• ¼ cup Olive oil
• 2 tablespoons Lemon juice
• 1 tablespoon White vinegar
• 1 tablespoon Honey
• ½ teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste
• 2 tablespoons Poppy seeds

Instructions

• Make the Candied Pecans: In a non-stick skillet, heat maple syrup over medium heat. Add pecans and stir constantly until coated and candied, about 5-7 minutes. Remove from heat and spread on a plate to cool completely.
• Assemble the salad: In a large bowl, combine baby spinach, strawberries, cooled candied pecans, and red onion (if using).
• Make the poppy seed dressing: In a small jar with a lid, whisk together olive oil, lemon juice, white vinegar, honey, Dijon mustard, salt, freshly ground black pepper, and poppy seeds. Shake well to combine.
• Serve the salad: Crumble feta cheese over the salad. Drizzle with desired amount of poppy seed dressing and toss gently to combine. Serve immediately and enjoy!

Notes

Strawberry Selection: Opt for ripe, but not mushy strawberries. They should have a vibrant red color and a sweet, fragrant aroma. Avoid berries with white or green patches

For a richer flavor, use toasted pecans instead of candied pecans. To toast pecans, simply place them on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, or until fragrant.

If you don't have a non-stick skillet, you can use a regular skillet. Just be sure to keep an eye on the pecans and stir them frequently so they don't burn.

This salad is best served immediately, as the strawberries can get soggy over time.

• Leftovers: This salad is best enjoyed fresh. However, leftover dressing can be stored in an airtight container in the refrigerator for up to a week. If you do have leftover salad, store the strawberries and dressing separately to prevent the berries from becoming soggy.

The sweetness of the salad can be adjusted to your preference. If your strawberries are particularly tart, consider adding a touch of extra honey to the dressing.

Nutrition

Serving: 1g | Calories: 281kcal | Carbohydrates: 21g | Protein: 5g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Cholesterol: 11mg | Sodium: 203mg | Fiber: 4g | Sugar: 14g

Let me know what you think!

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