This Strawberry Spinach Salad with Candied Pecans is one of my favorites because it’s so simple to make and pairs perfectly with just about anything! Especially during grilling season!
Oh how I adore strawberry season! Cheap, plump berries for all!
I love tossing fresh fruits into salads for a bright pop of color and sweet juicy flavor.
I’ll bring this salad to pot lucks or over to a friend’s house for dinner and it ALWAYS receives rave reviews.
I serve it with a balsamic vinaigrette, but I’m usually too pressed for time to make my own so I just use the bottled variety. If I’m making it to share with friends I’ll pour the dressing into a small mason jar to give the impression that I made the dressing too… is that cheating?
Look, I love a good homemade dressing, but when you’re in a pinch the store bought stuff will suffice.
I have even used store bought candied pecans to make this salad before, BUT this time I’ll show you how simple these candied pecans are to make. Technically you could make half a batch for this salad, but I double it so that I can snack on the pecans… (these are the pecans that inspired my Pralines and Cream Ice Cream Recipe too!)
Those pecans go quickly!
So does this salad.
Toppings for Strawberry Spinach Salad:
- I used soft goat cheese here, but a good feta cheese would work as well. Feta is more salty with a bit of a bite to it, where the goat cheese is more subtle in flavor with a creamy texture. Either one will work, so go with whatever tickles your taste buds!
- A thinly sliced purple onion would add great color and flavor to this salad as well!
- You can substitute the candied pecans for roasted pistachios, candied walnuts, or even sliced almonds if desired!
You’ll love every aspect of this beautiful salad, I just know it! 🙂
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Strawberry Spinach Salad with Candied Pecans
Ingredients
- 2 tbsp butter
- 1 cup pecan
- 2 tbsp brown sugar
- 6 oz spinach leaves
- 1 1/2 cups strawberries, stems removed
- 1/4 cup goat cheese, or feta cheese if desired
- balsamic vinaigrette, I used Litehouse dressing for this salad
Instructions
- Melt the butter in a small skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize (about 3 minutes). Spread out pecans on a wax paper lined baking sheet to cool.
- In your salad bowl layer the spinach leaves, strawberries, goat cheese and pecans. Don't pour dressing on salad until ready to serve. Enjoy!
Video
Nutrition
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I use Gorgonzola and P. Allen Smith’s strawberry vinaigrette recipe for this salad. So yummy! Perfect for a summer lunch.
I just had this salad at the Country Club luncheon with grilled salmon on top. Delicious!
Fantastic! I’m so glad you enjoyed it!
I plan to make this for Easter this year!! YUM!!!
I know you posted this recipe in 2014, and it’s now 2022, but I have a question: is the calorie count with or without the vinaigrette dressing?
Phenomenal taste and easy to make. Made my own Tangy & Slightly Sweet Balsamic Dressing. Added avocado. Really completed a wonderful meal and the depth of taste and visual interplay of the ingredients added to this magical recipe. Thank You
So glad you enjoyed it!
Love this recipe! There is a similar one at a restaurant nearby and I wondered how they were making the candied pecans – so simple!!!!
Awesome! I’m so glad you found it! Thanks for the comment Sierra!
Delicious combination! Thanks so much for the idea.
You’re very welcome Susan! So glad you enjoyed it!
Thank you for publish this blog,I had learned more things on this blog, Keep on blogging, thank this information
Thanks! I am glad you are enjoying it.
Great looking pecan recipe..love to add in my list..
This would be great with regular pecans added as well. Thanks!
Love this salad. I usually use Brianna’s Strawberry or Blush Wine dressings with this salad. To me it says summer! Yum!
Lovely salad, I’m searching of recipes for salad, this would be added to my list 🙂
Can anyone tell me how many people this recipe would serve – sounds awesome with the pecans and goat cheese!!
I would think you could feed 4 to 6 people with this salad. 🙂
I made this for dinner tonight with orza pasta and baked porkchops. Hubby was skeptical at first but after he tasted it, he was hooked. We love it! I used a honey goat cheese and it was fantastic. Thanks!
Just my $.02 about faking it: (like pouring store-bought dressing into your own bottle) it just makes other people feel pressured to be perfect. Be authentic and everyone else can relax because we’re all busy and need to find time savers!
The only thing I do different , the dressing!
Get 1 tbspoon of strawberry jam , stick in microwave for few seconds just to melted, than add balsamic vinegar, mix well , add olive oil , salt by taste , and pour over the salad .Fabulous!
Great idea you can apply theory to a lot of different favors. Great thinking!
Irina, those additions to the dressing sound GREAT! Thanks for the suggestion.
how much balsamic vinegar and oil do you add to this?
I too have been putting fruit and fruit and cheese and sometimes nuts in salad. I can’t get enough of it. And look how beautiful it is! However, the candied pecans are a little something special. Very very nice. No I don’t think bottled dressing is cheating. I always like homemade better, BUT there are alternatives. Sometimes time demands we use those alternatives, as you already know.
The perfect summer salad— pinned!
Thank you Sue! 🙂
I’d fill my salad with way too many pecans, ha!! Love it!
Been there. HA! Thanks Dorothy!
So simple. When I coat the pecans I forgo the butter & just melt the sugar in the pan & toss in the nuts–just be careful you don’t burn them.
Yes, burning the nuts can be bad! Thanks CT! 🙂