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Strawberry and Spinach Salad with Candied Pecans Recipe
Ash Tyrrell

Strawberry and Spinach Salad with Candied Pecans

I recently made this Strawberry and Spinach Salad with Candied Pecans, and it instantly became one of my favorite fresh salad recipes. The combination of sweet strawberries, crisp spinach, creamy cheese, and crunchy candied pecans creates an amazing balance of flavors and textures
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Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 6 oz fresh baby spinach leaves – Use fresh spinach for the best texture and flavor. Avoid frozen spinach as it becomes too soft and watery.
  • 1½ cups fresh strawberries hulled and sliced – Choose ripe, bright red strawberries for natural sweetness.
  • 1 cup pecan halves – Fresh pecans provide the best crunch and nutty flavor.
  • 2 tablespoons butter – Helps coat the pecans evenly while creating a rich caramelized finish.
  • 2 tablespoons brown sugar – Gives the pecans their signature sweet candied coating.
  • ¼ cup goat cheese or feta cheese crumbled – Freshly crumbled cheese tastes creamier and fresher than pre-packaged options.
  • ¼ cup balsamic vinaigrette dressing – A tangy dressing balances the sweetness of the berries and pecans perfectly.

Method
 

  1. Wash the strawberries thoroughly under cool water. Remove the stems and slice them into thin, even pieces. Set them aside while preparing the remaining ingredients.
  2. Place a small skillet over medium heat and add the butter. Once melted, stir in the brown sugar and pecans. Continue stirring for 2 to 3 minutes until the sugar melts and coats the pecans evenly.
  3. Transfer the coated pecans to a plate lined with parchment paper. Allow them to cool completely so they become crisp and crunchy.
  4. Add the fresh spinach leaves to a large salad bowl. Arrange the sliced strawberries evenly over the spinach for a colorful presentation.
  5. Sprinkle the crumbled goat cheese or feta cheese across the salad. Scatter the cooled candied pecans on top for texture and sweetness.
  6. Drizzle the balsamic vinaigrette over the salad just before serving. Toss gently to coat all ingredients without crushing the strawberries.
  7. Transfer the salad to serving plates or a large serving platter. Enjoy while the spinach is crisp and the pecans remain crunchy.

Notes

  • I always chill the spinach before assembling the salad because it stays crisp longer.
  • I prefer making the candied pecans fresh on the same day for maximum crunch.
  • I use ripe seasonal strawberries because they provide the sweetest flavor.
  • I add the dressing right before serving to prevent the spinach from wilting.
  • I sometimes include thinly sliced red onion for extra flavor and color.
  • I crumble the cheese myself rather than buying pre-crumbled varieties.
  • I let the pecans cool completely before adding them to the salad