This spring spinach and strawberry salad is so fresh, crisp, light, healthy, and flavorful. It’s also easy to make and great for breakfast, lunch, and dinner.
If you’re like me, you like a good salad for breakfast, and of course another one for lunch, especially when the weather is nice.
Even if you want something a little more substantial for dinner, a flavorful side salad is always a great palate cleanser. And believe me, this strawberry spinach salad with pecans is packed full of flavor.
STRAWBERRY SPINACH SALAD IS HEALTHY
We should all be reaching for one healthy salad with greens every single day. Spinach is one of our favorite greens because it has so many vital nutrients.
WHY IS SPINACH GOOD FOR YOU?
Vitamin K – 1 cup provides you with 987% of the daily recommendation.
Vitamin A – 105% of the daily allowance.
Manganese – 73% of the daily allowance.
WHAT DOES MANGANESE DO FOR THE BODY?
It’s good for bone production
It helps keep your skin healthy
It helps to control blood sugar
It is a powerful antioxidant
Folate – 66% of the daily allowance
WHAT DOES FOLATE DO FOR THE BODY?
Supports the brain and the nervous system
Is good for the cardiovascular system
Supports red cell blood production
Is important for reproductive health
WHY ARE STRAWBERRIES GOOD FOR YOU?
Strawberries are considered a superfood and something you should strive to consume, along with other types of berries, every day.
Vitamin C – 113% of the daily allowance in 1 cup.
Antioxidant and anti-inflammatory properties
Good for the cardiovascular system
Improved regulation of blood sugar
Low on the glycemic index
Now that you know why the two main ingredients in this salad are so good for you, let’s talk about how great it tastes.
This salad is full of texture and wonderful flavors. The spinach is fresh, yet slightly earthy, the strawberries are sweet, the onions give it some heat, and the spiced pecans are warm and sweet all at the same time. The dates also lend a sweetness. Finally, the lemon poppy seed dressing is tangy and tart.
Then there are the textures. You’ll find chewy and crunchy in this healthy spinach salad, what more could you ask for?
HOW TO MAKE STRAWBERRY SPINACH SALAD WITH LEMON POPPY SEED DRESSING
This is so easy. The only thing that takes a little time, and we’re talking less than 15 minutes, are the pecans. Other than spicing those up, all you’ll need to do is chop the strawberries, onion, and dates.
Make the spiced pecans.
HOW TO MAKE SPICED PECANS
In a medium bowl, stir maple syrup, cinnamon, cumin, and salt and pepper together until well combined.
Add the pecans and fold into the maple syrup mixture until they’re totally covered in the mixture.
Spread evenly on a parchment lined baking sheet and bake for approximately 5 to 7 minutes and then flip them and bake another 5 to 7 minutes, or until they’re lightly browned.
Let cool for 15 minutes.
Make the dressing.
HOW TO MAKE LEMON POPPY SEED DRESSING
Whisk the lemon juice, apple cider vinegar, sugar and salt together until dissolved.
Add the olive oil, dried tarragon, black pepper, and poppy seeds and whisk until combined.
Chop and slice the dates, strawberries, and onion and toss them in a large bowl with the spinach and the salad dressing. Top with the pecans and serve.
WHAT GOES WITH STRAWBERRY SPINACH SALAD?
You can serve this strawberry spinach and pecan salad as the main course with warm bread and a crisp glass of white wine, or it can be a side salad to any entree.
It goes great with our Curry Egg(less) Salad Sandwich.
Or you can serve it with our Cream of Celery Soup.
It’s also delicious next to our Spicy Black Bean Quinoa Burgers
This is also a great salad to take with you for lunch at school or at the office. It also makes a great picnic salad.
Make our spinach and strawberry salad with candied pecans and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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- 6 cups baby spinach leaves
- 12 strawberries cored and sliced
- 1/2 red onion thinly sliced
- 4 medjool dates pitted and chopped
- 1 cup whole pecans
- ¼ cup pure maple syrup
- 1 tsp ground cinnamon
- ½ tsp ground cumin
- Salt and pepper to taste
- 1/2 cup apple cider vinegar
- 2 tbsp lemon juice
- 1/4 tsp sugar
- Salt to taste
- 2 tbsp extra virgin olive oil
- 1 tsp poppy seeds
- ½ tsp dried tarragon
- Black pepper to taste
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, stir the maple syrup, cinnamon, cumin, and salt and pepper until combined.
Fold in the pecans and stir gently until they’re evenly covered in the syrup mixture.
Spread evenly on a parchment lined baking sheet and bake for 5 to 7 minutes then flip the pecans and bake for another 5 to 7 minutes, or until they’re lightly browned.
Let cool for 15 minutes.
Store in an airtight container for up to 2 weeks.
In a small bowl, whisk the lemon, vinegar, sugar, and salt together until the sugar and salt dissolve.
Whisk in the olive oil, poppy seeds, tarragon, and black pepper.
Add the spinach to a large bowl and top with the strawberries, onion, and dates.
Pour the dressing on the salad and toss to coat.
Sprinkle the pecans on top and serve.
The Nutrition Facts are and ESTIMATE only.
If you’re going to make the salad on the go, store the dressing in a separate container and add before serving to prevent the spinach from wilting.