Nothing brightens up a meal quite like the refreshing burst of juicy strawberries paired with crisp baby spinach and the delightful crunch of candied nuts. This Strawberry Spinach Salad with Candied Nuts Recipe is a perfect balance of sweet, tangy, and savory that’ll have you coming back for seconds—trust me, it’s worth every bite.
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
I remember making this salad for a casual gathering, and it was the unexpected star of the table. The mix of textures and flavors is so simple yet sophisticated, which makes it a go-to whether you're prepping a quick lunch or impressing guests. You'll find it's a refreshing way to eat healthy without sacrificing flavor.
- Flavor Harmony: The sweet strawberries and tart lemon poppy seed dressing create an irresistible combo.
- Textural Contrast: Crunchy candied nuts add an unexpected, delightful crunch to every bite.
- Fresh and Easy: It’s a light, fast recipe with minimal prep that looks and tastes amazing.
- Versatile and Crowd-Pleasing: Perfect side or main salad that satisfies even picky eaters.
Ingredients & Why They Work
This salad shines because each ingredient brings its own magic. From the buttery, caramelized crunch of the nuts to the bright zing of fresh lemon in the dressing, these components create balance and depth. When shopping, look for ripe strawberries and fresh baby spinach for the best taste and texture.
- Walnuts or Pecans: Choose fresh nuts for optimal crunch and flavor, perfect for caramelizing.
- Brown Sugar: Adds caramel sweetness when making candied nuts.
- Unsalted Butter: Helps coat and caramelize the nuts without overpowering saltiness.
- Light Olive Oil or Grapeseed Oil: A neutral oil that emulsifies the dressing beautifully without masking flavors.
- Honey (optional): A touch of natural sweetness to enhance the dressing, but it can be skipped if you prefer tangy.
- Poppy Seeds: Gives a subtle crunch and visual appeal in the dressing.
- Dijon Mustard: Adds a little sharp bite and helps emulsify the dressing.
- Lemon Zest & Juice: The star ingredients for bright acidity that wakes up the whole salad.
- Kosher Salt: Enhances all the other flavors without being too aggressive.
- Fresh Baby Spinach: Tender, mild greens that hold up well and pair nicely with strawberries.
- Fresh Strawberries: Choose ripe, juicy berries for natural sweetness and vibrant color.
- Feta Cheese: Adds creamy, salty contrast that balances sweetness and acidity.
- Candied Nuts: Adds crunch and caramel flavor — the ultimate salad upgrade.
Make It Your Way
One of my favorite things about this Strawberry Spinach Salad with Candied Nuts Recipe is how adaptable it is. Whether you want to swap nuts, go dairy-free, or add something extra, it plays well with many tweaks—so feel free to make it truly yours.
- Variation: I sometimes add sliced avocado for creaminess or swap feta for goat cheese for a tangier bite—both great twists that bring new depth.
- Dietary Modifications: For a vegan take, leave out the feta and butter, using maple syrup to candy the nuts instead.
- Seasonal Twist: You can swap strawberries for fresh peaches or blueberries in other seasons, making it delicious year-round.
- Make It a Meal: Toss in grilled chicken or chickpeas for protein to enjoy this as a full meal.
Step-by-Step: How I Make Strawberry Spinach Salad with Candied Nuts Recipe
Step 1: Candied Nuts – Caramelized Crunch Magic
First up, get those nuts golden and sweet. Melt the butter in a nonstick skillet over medium heat, then toss in your walnuts or pecans along with brown sugar. Keep stirring—constant motion prevents burning and helps the sugar caramelize evenly. After about 3-4 minutes, you’ll notice a glossy sheen coating the nuts and a tempting aroma filling your kitchen. Spread them out on parchment paper to cool in a single layer so they harden perfectly and don’t stick together. This step is where your salad gets its unforgettable crunch.
Step 2: Whip Up The Lemon Poppy Seed Dressing
In a bowl, whisk together the olive oil, poppy seeds, Dijon mustard, lemon zest, lemon juice, kosher salt, and optional honey. That mustard works wonders to emulsify the dressing, giving it a lovely cling to the spinach and strawberries. Let it rest for 5-15 minutes; this lets the flavors meld beautifully, and you’ll taste the brightness just pop on your tongue when you dress the salad.
Step 3: Toss it All Together
In a large bowl, combine the baby spinach, sliced strawberries, cooled candied nuts, and crumbled feta cheese. Give everything a gentle toss just before serving, then drizzle with your dressing. I like to keep the dressing separate until the last minute to keep the greens crisp and the nuts crunchy.
Top Tip
Making this Strawberry Spinach Salad with Candied Nuts Recipe has always felt like a little kitchen celebration for me. Here are some tips I’ve picked up along the way to help your salad turn out just as amazing every time.
- Candy the Nuts Right: Keep the heat medium and stir constantly when caramelizing nuts to avoid burning sugar—it happens fast!
- Freshness Counts: Use fresh, firm strawberries and spinach. Wilted greens will drag the whole salad down.
- Dressing Balance: Taste your dressing before serving—it’s all about balancing tang and sweetness to your preference.
- Serve Immediately: Dressing the salad just before eating keeps the spinach from getting soggy and maintains the nut crunch.
How to Serve Strawberry Spinach Salad with Candied Nuts Recipe
Garnishes
I love a sprinkle of fresh cracked black pepper and a few extra whole candied nuts on top for that wow factor. Sometimes I add a handful of edible flowers or thinly sliced red onions to elevate the salad visually and taste-wise.
Side Dishes
This salad pairs beautifully with grilled chicken or salmon, making a light, summery meal. It also complements a pasta dish or roasted vegetables perfectly when you’re feeding a crowd.
Creative Ways to Present
For special occasions, I’ve served this salad layered in clear glass bowls or mason jars to showcase its vibrant colors—strawberries, greens, nuts, and cheese all visible. It really impresses guests and makes serving a breeze.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the salad without dressing in an airtight container and store in the fridge. Add dressing only when you’re ready to eat—it keeps the spinach fresh and prevents the nuts from getting soggy.
Freezing
I don’t recommend freezing this salad because the fresh strawberries and spinach get watery and limp, and the candied nuts lose their crunch. Best enjoyed fresh!
Reheating
This salad is best served cold or at room temperature, so no reheating needed. If you add any cooked proteins, those can be warmed separately before serving alongside.
Frequently Asked Questions:
Absolutely! Almonds and cashews also work well and can be candied the same way to give the salad that irresistible crunch and sweetness. Just watch the cooking time as some nuts cook faster.
The honey is optional and adds a touch of natural sweetness to balance the acidity of the lemon. If you prefer a tangier dressing or need to keep it sugar-free, feel free to omit it—it’s delicious either way.
Once the nuts are coated and caramelized in the pan, spread them out quickly on a lined baking sheet in a single layer to cool. Pressing them apart gently while they’re warm helps them set as individual pieces instead of clumps.
You can prep most components in advance, like cleaning the spinach, slicing strawberries, and making candied nuts and dressing separately. However, toss everything together just before serving to keep the textures fresh and crisp.
Final Thoughts
This Strawberry Spinach Salad with Candied Nuts Recipe holds a special spot in my heart and kitchen because it effortlessly combines fresh, seasonal ingredients with indulgent textures. Every time I make it, friends ask for the recipe—and I never hesitate to share. Give it a try, and I bet it’ll become one of your favorite go-to salads, too.
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Strawberry Spinach Salad with Candied Nuts Recipe
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Total Time: 9 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and refreshing strawberry spinach salad featuring fresh baby spinach, juicy strawberries, crunchy candied pecans, and tangy feta cheese, all tossed with a zesty lemon poppy seed dressing. Perfect for a light lunch or a colorful side dish.
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)
Instructions
- Prepare Candied Nuts: Line a baking sheet with parchment or wax paper. 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. Cook for about 3-4 minutes until the sugar caramelizes. Spread the nuts in a single layer on the prepared baking sheet to cool completely, allowing them to harden and be easily separated.
- Make Lemon Poppy Seed Dressing: In a medium bowl, whisk together the olive oil, honey (if using), poppy seeds, Dijon mustard, lemon zest, lemon juice, and kosher salt until emulsified. Let the dressing sit at room temperature for 5-15 minutes to develop the flavors.
- Toss the Salad: In a large bowl, combine the washed baby spinach, sliced strawberries, crumbled feta cheese, and cooled candied nuts. Mix gently to combine.
- Serve: Serve the salad alongside the lemon poppy seed dressing. Drizzle the dressing over the salad just before serving to keep the greens crisp and fresh.
Notes
- For a nut-free version, omit the candied nuts or substitute with toasted seeds.
- The candied nuts can be made in advance and stored in an airtight container for up to one week.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Adjust dressing sweetness by adding or omitting the honey based on preference.
- Serve immediately after dressing to maintain crispness of the spinach.
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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