Fresh Strawberry Spinach Salad Recipe with Candied Pecans and Balsamic Dressing Easy and Perfect for Summer

“You won’t believe how good this is!” was what my neighbor blurted out one lazy Saturday afternoon, holding her plate like it was a treasure. I had just tossed together what became my go-to Fresh Strawberry Spinach Salad with Candied Pecans and Balsamic, honestly on a whim, trying to whip up something light yet satisfying. I was skeptical at first—spinach and strawberries? Candied pecans and balsamic? It sounded like a confused salad, really.

But that first bite—the sweet pop of strawberries, the crunch of pecans, and the tangy balsamic drizzle—turned me from doubtful to a full-on believer. Since then, I’ve made this salad more times than I can count, sometimes doubling the candied pecans because, well, candy is candy, right? It’s become my easy answer for summer lunches, impromptu picnics, and even a side for grilled dinners when the weather beckons us outside.

What really hooked me is how this salad feels like a treat without being fussy. The spinach stays bright and fresh, the dressing balances sweet and tart perfectly, and those candied pecans? They’re the unexpected star that brings a little ceremony to everyday eating. It’s funny how a few simple ingredients can come together to make something that feels both fancy and homey.

There’s a quiet satisfaction in knowing I can throw this together in 15 minutes and have everyone asking for seconds (even the kids!). It’s more than just a salad—it’s a little summer ritual that’s stuck with me, a fresh reminder that good food can be simple and joyful.

Why You’ll Love This Fresh Strawberry Spinach Salad Recipe

After testing and retesting this salad, I can say it’s reliably delicious and easy to pull off, even if you’re juggling a million things during the day. Here’s what makes it stand out:

• Quick & Easy: Ready in under 20 minutes, perfect for those busy summer afternoons or last-minute guests.
• Simple Ingredients: Uses pantry staples and fresh produce you probably already have on hand—no fancy trips required.
• Perfect for Summer: Light, refreshing, and packed with vibrant colors; an ideal side for barbecues, brunches, or casual dinners.
• Crowd-Pleaser: The mix of sweet, savory, and crunchy keeps everyone happy, from kids to adults.
• Unbelievably Delicious: That balsamic drizzle is tangy with just a hint of sweetness, making the whole salad sing.

This recipe isn’t just another salad. The secret lies in the candied pecans, which I caramelize gently to keep them perfectly crunchy without burning. Plus, the balsamic dressing is homemade—no bottled stuff here—which gives you full control over the flavor balance. The spinach leaves get a gentle toss so they stay tender and fresh, not soggy. Honestly, this salad has become my favorite way to celebrate ripe strawberries, especially when they’re at their juiciest peak.

It’s the kind of dish that makes you pause and savor the moment, whether you’re serving it alongside honey lemon glazed salmon or bringing it to a potluck where it disappears fast. There’s just something about the combo that feels both wholesome and indulgent at the same time.

What Ingredients You Will Need

This salad keeps things straightforward—fresh, wholesome ingredients that come together to create a satisfying mix of flavors and textures. Most are pantry staples, with a few seasonal gems.

• Fresh Baby Spinach: About 6 cups (180g), washed and dried. Choose tender leaves for the best texture.
• Strawberries: 1 pint (about 300g), hulled and sliced. Opt for ripe, juicy berries—local if possible—for the sweetest taste.
• Pecans: 1 cup (120g) halves, candied with brown sugar and a pinch of salt. I like Stahmann’s pecans for their consistency.
• Red Onion: 1 small, thinly sliced for a gentle bite (optional but adds a nice sharpness).
• Feta Cheese: ½ cup (75g), crumbled. Adds a creamy, salty contrast. Feel free to swap for goat cheese if preferred.
• Balsamic Vinegar: ⅓ cup (80ml), for the dressing. Use a good-quality aged balsamic for depth.
• Olive Oil: ¼ cup (60ml), extra virgin, to balance the dressing.
• Honey: 1 tablespoon (15ml), for sweetness in the dressing.
• Dijon Mustard: 1 teaspoon (5ml), to add a subtle tang and help emulsify the dressing.
• Salt and Pepper: To taste, for seasoning.

If you want to switch things up, try substituting almond slices for pecans or arugula for spinach for a peppery twist. During summer, fresh berries like blueberries or raspberries can join the mix for extra color and flavor. For a dairy-free version, simply omit the cheese or replace it with a vegan alternative.

Equipment Needed

• Large Salad Bowl: For tossing the salad ingredients without crushing the delicate spinach leaves.
• Medium Skillet: To candy the pecans—nonstick works best to prevent sticking and burning.
• Whisk or Fork: For mixing the balsamic dressing until smooth and emulsified.
• Cutting Board and Knife: For slicing strawberries, onions, and crumbling feta.
• Measuring Cups and Spoons: To keep ingredient ratios spot-on, especially for the dressing.

If you don’t have a skillet, a baking sheet works for candying pecans in the oven at low temperature—just keep a close eye on them. A salad spinner can be helpful but isn’t necessary if you pat the spinach dry with paper towels. I tend to reach for a glass salad bowl because it feels sturdy and makes presentation a breeze.

Preparation Method

1. Candy the Pecans: Place 1 cup pecans in a dry skillet over medium heat. Sprinkle 2 tablespoons (25g) brown sugar and a pinch of salt over them. Stir constantly for 5–7 minutes until sugar melts and coats the nuts in a shiny glaze. Transfer immediately to parchment paper to cool—don’t skip this or they’ll stick and burn.
2. Prepare the Dressing: In a small bowl, whisk together ⅓ cup (80ml) balsamic vinegar, ¼ cup (60ml) olive oil, 1 tablespoon (15ml) honey, 1 teaspoon (5ml) Dijon mustard, and a pinch of salt and pepper. Taste and adjust sweetness or acidity if needed. The dressing should be balanced—not too sharp, not too sweet.
3. Prep the Produce: Rinse and dry 6 cups baby spinach thoroughly. Hull and slice 1 pint strawberries. Thinly slice 1 small red onion (if using). Crumble ½ cup feta cheese.
4. Assemble the Salad: In a large bowl, combine spinach, strawberries, and red onion. Drizzle about two-thirds of the dressing and gently toss with clean hands or salad tongs—don’t overmix or bruise the leaves.
5. Add Pecans and Cheese: Sprinkle candied pecans and crumbled feta on top. Drizzle remaining dressing or serve extra on the side.
6. Final Touch: Give one last gentle toss right before serving to distribute flavors.

Each step is designed to keep the salad fresh and vibrant. For example, tossing the dressing early but leaving nuts and cheese till the end helps maintain their texture. The pecans cool quickly on parchment—don’t rush this or they’ll become sticky clumps. If the dressing thickens in the fridge, whisk it again before use.

Cooking Tips & Techniques

Candying pecans can be tricky if you’re not used to sugar work. The key is constant stirring on medium heat—too hot and the sugar burns, too low and it won’t melt properly. I’ve learned to keep a close eye and pull them off the heat the moment they’re glossy. Letting them cool on parchment prevents a sticky mess.

When tossing the salad, gentle hands are your best friend. Spinach bruises easily, turning limp and sad, so avoid vigorous mixing. Using your hands feels less harsh than tongs and helps coat the leaves evenly with dressing.

For the dressing, whisking the ingredients vigorously helps them emulsify, giving a nice creamy texture without mayo or heavy creams. If your balsamic is too sharp, a little extra honey smooths it out without masking the tang.

I usually prep the salad shortly before serving because the spinach will wilt if it sits too long dressed. If you need to prep early, keep the dressing separate and add just before serving. This tip came after one too many sad, soggy salads!

Another trick: toast pecans dry before candying them—it enhances their flavor and crunch. Also, feel free to add a pinch of cayenne to the pecans for a subtle heat contrast.

Variations & Adaptations

This strawberry spinach salad is wonderfully flexible. Here are a few ways I’ve played with it:

• Seasonal Swap: In fall, swap strawberries for sliced apples or pears and use maple syrup instead of honey in the dressing. Candied walnuts shine here.
• Vegan Version: Omit the feta or swap for a crumble of firm tofu marinated in lemon and herbs. Use agave syrup instead of honey in the dressing.
• Alternate Greens: Try baby kale or arugula for a peppery bite. Adjust dressing quantity slightly since kale may need more to soften.
• Grain Bowl Style: Add cooked quinoa or farro for a more filling meal. Perfect lunch-on-the-go option.
• Protein Boost: Toss in grilled chicken strips or shrimp for a summer dinner salad.

One time, I even mixed in some fresh herbs like mint and basil—totally transformed the profile with added brightness. Feel free to experiment; the balance of sweet, tangy, and crunchy is forgiving and fun.

Serving & Storage Suggestions

Serve this salad chilled or at room temperature. The coolness highlights the refreshing strawberries and crisp spinach. I like to present it in a wide shallow bowl so the colors pop—makes it feel extra special even on casual days.

This salad pairs beautifully with light proteins like roasted chicken, grilled fish, or a simple quiche such as the Quiche Lorraine I love for brunch. For drinks, a crisp white wine or a sparkling lemonade balances the sweetness.

To store leftovers, keep the salad and dressing separate in airtight containers in the fridge. Pecans can be stored at room temperature to stay crunchy but add them just before serving. The salad is best eaten within 24 hours—spinach wilts quickly once dressed but stays fresh if you wait to toss.

Reheat isn’t really an option here, but if you want to prep early, keep everything chilled and combine just before eating. Interestingly, the flavors of the dressing mellow and deepen if left to sit for a few hours in the fridge.

Nutritional Information & Benefits

This Fresh Strawberry Spinach Salad with Candied Pecans and Balsamic is not just tasty but also packed with nutrients. Spinach is a powerhouse of vitamins A, C, and K, along with iron and fiber. Strawberries add a boost of antioxidants and vitamin C, supporting immunity and skin health.

Pecans bring heart-healthy fats and protein, while the balsamic vinegar aids digestion and adds antioxidants. The salad is naturally gluten-free and can easily be made vegan by skipping the cheese. It fits well into low-carb and paleo diets when you adjust the sweetener accordingly.

From a wellness point of view, this salad offers a satisfying way to get fresh greens and fruit in one go, with a sweet-savory crunch that feels indulgent but isn’t loaded with empty calories.

Conclusion

This Fresh Strawberry Spinach Salad with Candied Pecans and Balsamic is one of those recipes that sticks with you because it’s easy, flavorful, and just a little bit special. It’s perfect for summer when strawberries are at their peak and you want something fresh but filling.

Don’t hesitate to make it your own—swap in your favorite nuts, cheeses, or greens. I love how this salad adapts to whatever’s in season or your mood on a given day. It’s become a reliable crowd-pleaser in my kitchen, and I hope it finds a spot in yours, too.

I’d love to hear how you customize this salad or what your “must-add” ingredient is, so please drop a comment below and share your twists!

Here’s to fresh flavors and simple pleasures, one salad at a time.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, but keep the dressing and candied pecans separate until just before serving to maintain freshness and crunch.

How do I store leftover candied pecans?

Store them in an airtight container at room temperature for up to a week. Avoid refrigerating to keep them crunchy.

What can I substitute for balsamic vinegar?

Try red wine vinegar mixed with a bit of honey or maple syrup for a similar sweet-tart flavor.

Is this salad suitable for a vegan diet?

Absolutely! Omit the feta or replace it with a plant-based cheese alternative and use maple syrup or agave instead of honey in the dressing.

Can I add protein to make this a full meal?

Definitely! Grilled chicken, shrimp, or even crispy tofu work wonderfully to turn this salad into a satisfying entree.

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