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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!
Course Entree, Main Course, Salad
Cuisine American, Vegan
Keyword candied pecans, spinach salad, strawberry sald
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 219 kcal
Author Linda Meyer

Ingredients

  • 6 cups baby spinach leaves
  • 12 strawberries cored and sliced
  • 1/2 red onion thinly sliced
  • 4 medjool dates pitted and chopped

For the Spiced Pecans

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

For the Salad Dressing

  • 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

Instructions

FOR THE SPICED PECANS

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, stir the maple syrup, cinnamon, cumin, and salt and pepper until combined.
  3. Fold in the pecans and stir gently until they’re evenly covered in the syrup mixture.
  4. 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.
  5. Let cool for 15 minutes.
  6. Store in an airtight container for up to 2 weeks.

FOR THE LEMON POPPY SEED DRESSING

  1. In a small bowl, whisk the lemon, vinegar, sugar, and salt together until the sugar and salt dissolve.
  2. Whisk in the olive oil, poppy seeds, tarragon, and black pepper.

TO CONSTRUCT THE SALAD

  1. Add the spinach to a large bowl and top with the strawberries, onion, and dates.
  2. Pour the dressing on the salad and toss to coat.
  3. Sprinkle the pecans on top and serve.

Recipe 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 Facts
SPRING SPINACH & STRAWBERRY SALAD
Amount Per Serving
Calories 219 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 1g6%
Sodium 27mg1%
Potassium 329mg9%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 10g11%
Protein 2g4%
Vitamin A 2820IU56%
Vitamin C 25.3mg31%
Calcium 73mg7%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.