Spinach Salad with Strawberries and Candied Pecans

Jump into spring with an easy yet elegant spinach salad! This recipe is also great in the fall using pears and crumbled feta. Any leftover dressing can be refrigerated up to two weeks.

spinach salad with straweberries and candied pecans


  • 1 large bunch of spinach (spring mix will work too!)
  • 2 c. sliced strawberries
  • 1 1/2 c. candied pecans
For the dressing:
  • 2/3 c. cider vinegar
  • 3/4 c. sugar
  • 1 c. olive oil
  • 1 t. salt
  • 2 t. prepared yellow mustard
  • 2 t. poppy seeds


To candy the pecans:

Melt 3 T. butter in a non-stick pan. Add pecans and toast for two minutes. Add 3 T. brown sugar and a dash each of cayenne pepper and cinnamon. Stir until sugar dissolves into a syrup. Transfer nuts and syrup to wax paper to harden. Break apart once cooled if needed.

For the salad:

Combine spinach, strawberries and cooled candied pecans. Blend together dressing ingredients; drizzle desired amount over the top of the salad and serve.