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A white bowl with strawberry spinach salad and candied pecans

SPRING SPINACH & STRAWBERRY SALAD

Fresh spinach and strawberries, date, red onion, and spiced candied pecans, with a tart lemon poppy seed dressing. Delicious and easy to make!
5 from 1 vote
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Course: Entree, Main Course, Salad
Cuisine: American, Vegan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 Servings
Calories: 219kcal
Author: Linda & Alex

Ingredients

  • 6 cups baby spinach leaves
  • 12 strawberries cored and sliced
  • ½ red onion thinly sliced
  • 4 medjool dates pitted and chopped

For the Spiced Pecans

  • 1 cup whole pecans
  • ¼ cup pure maple syrup
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • Salt and pepper to taste

For the Salad Dressing

  • ½ cup apple cider vinegar
  • 2 tablespoon lemon juice
  • ¼ teaspoon sugar
  • Salt to taste
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon poppy seeds
  • ½ teaspoon dried tarragon
  • Black pepper to taste

Instructions

FOR THE SPICED PECANS

  • 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.

FOR THE LEMON POPPY SEED DRESSING

  • 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.

TO CONSTRUCT THE SALAD

  • 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.

Notes

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.

Nutrition

Calories: 219kcal | Carbohydrates: 16g | Protein: 2g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 27mg | Potassium: 329mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2820IU | Vitamin C: 25.3mg | Calcium: 73mg | Iron: 1.6mg
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