Strawberry Spinach Salad

Strawberry Spinach Salad

Contributed by : Jane Berthiaume

jane-berthiaume-20220709022352

Canadian Recipes : Fruits, Vegetables and Produce

Jane loves a good salad, but she often finds herself craving something a little different from the usual greens. That’s why her strawberry spinach salad with candied pecans has become a fresh favorite—it’s vibrant, flavorful, and anything but boring.

The sweetness of ripe strawberries pairs perfectly with the crisp spinach, while the crunchy candied pecans add just the right amount of indulgence. To keep it vegan, she swaps in a creamy dairy-free feta, making it just as satisfying without the cheese. But what truly ties it all together is her homemade poppy seed dressing—sweet, tangy, and absolutely to die for.

Best of all, she knows there will be extra dressing left over, ready to drizzle over another delicious salad later. Fresh, simple, and full of flavor, this is one salad Jane never gets tired of!

Total Time

30 mins

Prepare Time

30 mins

Cook Time

Not Mentioned

Recipe Servings

6-8

Ingredients for
Strawberry Spinach Salad

11 ounces baby spinach
8 ounces strawberries hulled, quartered
1/2 cup red onion thinly sliced
1/2 cup cooked and crumbled bacon
1/2 cup candied or toasted pecans
1/2 cup crumbled feta cheese

Poppy Seed Dressing

1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/8 cup honey
1/4 cup diced red onion
1 1/2 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoons poppy seeds

How to Make
Strawberry Spinach Salad

Add baby spinach to a large salad bowl. Hull and slice or quarter strawberries and layer them on top of the spinach. Thinly slice red onion to layer on top. Sprinkle on cooked and crumbled bacon, candied pecans, and crumbled feta cheese.
Make the dressing in a blender by mixing all the ingredients except the poppy seeds together.
Blend on medium-high speed for 45-60 seconds until onion is pureed. Stir in poppy seeds.
Place dressing in a container and your guests can drizzle their own dressing over their salad or if preferred you can pour dressing over salad just before serving and toss to combine. Be careful not to overdo the dressing—just a light drizzle is enough to enhance the flavours while letting the fresh ingredients shine!

CANDIED PECANS

Take 1/2 cup of raw pecans and add them to a bowl.
Mix in 1 tablespoon of white sugar, 1 tablespoon of brown sugar, 1 tablespoon of melted, salted butter and a pinch of cinnamon. Mix all together getting pecans coated.
In a skillet over medium high heat, cook the coated pecans for 4-5 minutes constantly stirring them. Mixture will darken and adhere and candy to the pecans. Watch closely.
Transfer to a parchment lined sheet and let cool.

Notes

If preferred you can also toast the pecans if you don't want the added sweetness.