There’s something utterly refreshing about a salad that perfectly balances sweet, tangy, and crunchy textures—and that’s exactly why this Strawberry Spinach Salad with Candied Nuts Recipe is such a standout in my kitchen. Every bite bursts with vibrant flavors that feel like a celebration of fresh produce and thoughtful details.

A salad in a wooden bowl with three main layers: the bottom layer is bright green fresh spinach leaves, the middle layer has sliced red strawberries scattered evenly, and the top layer consists of crumbled white cheese and brown toasted pecans spread across the salad. The bowl sits on a white marbled texture with some strawberries, cheese chunks, and pecans scattered around it, creating a fresh and colorful look. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Strawberry Spinach Salad with Candied Nuts Recipe
Top Tip
How to Serve Strawberry Spinach Salad with Candied Nuts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Spinach Salad with Candied Nuts Recipe

Why You'll Love This Recipe

I have to admit, this salad has a special place on my table—whether for a casual lunch or a dinner party side. It's simple yet feels fancy, thanks to that irresistible combo of candied nuts and the zingy lemon poppyseed dressing. I keep coming back to it because it always impresses without any fuss.

Sweet and Tangy Harmony: The fresh strawberries meet a bright lemon dressing that wakes up your taste buds with every forkful.
Crunch Like No Other: Candied nuts add this beautiful caramelized crunch that turns a simple salad into something memorable.
Easy to Make: Despite all the flavor layers, this salad comes together quickly—perfect when you want a fresh dish that doesn't take hours.
Versatile and Crowd-Pleasing: Trust me, both salad skeptics and enthusiasts will find themselves reaching for seconds.

A wooden bowl filled with fresh green spinach leaves forms the base layer, topped with bright red sliced strawberries evenly spread around the bowl. White small chunks of cheese are scattered between the spinach and strawberries, adding a soft texture. Dark brown nuts are sprinkled lightly over the salad, creating a crunchy contrast. A woman's hand holding a small white cup with black speckles pours a golden dressing down toward the center of the bowl. The background features a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Strawberry Spinach Salad with Candied Nuts Recipe packs its own punch but blends so well together that the result feels perfectly balanced. When I shop, I look for the freshest baby spinach and ripe strawberries—those two really make or break the salad’s freshness.

Flat lay of fresh baby spinach leaves spread evenly, bright red sliced strawberries arranged neatly, a small pile of crumbled white feta cheese, whole uncracked brown walnuts alongside golden candied pecans, a few bright yellow lemon halves and thin lemon zest strips, a small white ceramic bowl with pale golden light olive oil, a small white bowl filled with tiny black poppy seeds, another small white bowl containing smooth pale yellow Dijon mustard, a third white bowl holding fine light brown granulated brown sugar, a separate small white bowl with a pat of unsalted butter, and a small cluster of coarse kosher salt crystals scattered nearby; all ingredients placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Walnuts or Pecans: Choose fresh nuts for candied nuts; their natural oils help the sugar glaze beautifully.
Brown Sugar: The subtle molasses flavor caramelizes perfectly for those candied nuts.
Unsalted Butter: Melts smoothly to coat the nuts without adding unwanted saltiness.
Light Olive Oil or Grapeseed Oil: Both have mild flavors that let the lemon and mustard shine in the dressing.
Honey (optional): Adds a subtle extra layer of sweetness that’s lovely but not overpowering.
Poppy Seeds: Bring personality and texture to the dressing with tiny crunch bursts.
Dijon Mustard: This ties everything together with a gentle tangy heat.
Fresh Lemon (Zest and Juice): The star of the dressing, giving a zingy brightness that wakes up every bite.
Kosher Salt: Enhances all flavors without being too salty.
Baby Spinach: Tender, mild greens that act as the perfect base—don’t substitute with bigger leaves unless you chop them fine.
Strawberries: Fresh and sweet, sliced just right so they meld with the spinach and nuts.
Feta Cheese: The salty, creamy contrast elevates the salad and adds richness.
Candied Pecans or Nuts: Adds that signature caramelized crunch that’s key to this recipe’s charm.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up with this salad depending on what’s in season or my mood. You’ll find there’s plenty of room to make it your own while keeping that signature sweet-meets-savory vibe intact.

Variation: I sometimes swap walnuts for candied almonds to add a slightly different crunch and flavor, which always delights my guests.
Dietary Swaps: For a nut allergy, try crisp roasted chickpeas for crunch instead of nuts—you’ll still get that texture contrast.
Seasonal Twists: When strawberries aren’t in season, ripe peaches or mandarin slices make a nice juicy alternative.
Dressing Switch-Up: Occasionally, I add a splash of balsamic vinegar to the lemon poppyseed dressing for a deeper tang that’s still refreshing.

Step-by-Step: How I Make Strawberry Spinach Salad with Candied Nuts Recipe

Step 1: Candied Nuts Magic

Start by melting butter in a skillet over medium heat. Toss in your choice of nuts with the brown sugar and stir constantly—this part is all about patience and attention. You'll notice the mixture starting to caramelize and thicken, turning a luscious golden color. That’s your cue to spread them out on parchment so they cool evenly. Tip: press them into a single layer quickly so they firm up and don’t clump together.

Step 2: Whisk the Lemon Poppy Seed Dressing

Whisk olive oil, poppy seeds, Dijon mustard, lemon zest, lemon juice, kosher salt, and optional honey in a bowl. I find whisking vigorously for a good minute really helps the dressing emulsify and thicken slightly, making it stick better to the salad. Letting it sit at room temp for about 10 minutes allows those fresh flavors to marry beautifully.

Step 3: Toss the Salad

In your largest salad bowl, combine washed spinach, sliced strawberries, crumbled feta, and those cooled candied nuts. Wait to add the dressing until just before serving to keep the spinach crisp. Give it a gentle toss so nothing bruises—this salad is all about texture and freshness.

Top Tip

Over the years, I’ve learned a few tricks that take this Strawberry Spinach Salad with Candied Nuts Recipe from good to unforgettable. It’s all about timing and technique for maximum flavor and texture.

Don’t Overheat the Nuts: Keeping the heat medium ensures the sugar caramelizes without burning—which can happen in seconds.
Let the Dressing Rest: Giving the dressing 10 to 15 minutes to meld makes a huge flavor difference; it softens the mustard’s sharpness and balances the lemon’s brightness.
Slice Strawberries Just Right: Aim for medium-thick slices so they hold up in the salad without turning mushy.
Add Dressing Last: Tossing greens with dressing too early can make spinach soggy—serve fresh every time!

How to Serve Strawberry Spinach Salad with Candied Nuts Recipe

Strawberry Spinach Salad - Serving Suggestion

Garnishes

I like to finish this salad with an extra sprinkle of freshly cracked black pepper and a few whole candied pecans on top. Sometimes I add a little extra lemon zest for zing. These simple garnishes don’t just add beauty—they boost flavor too.

Side Dishes

This salad pairs beautifully with grilled chicken or fish for a light, summery meal. For my family gatherings, I often serve it alongside roasted veggies and a crusty baguette—easy, fresh, and everyone’s happy.

Creative Ways to Present

For a party, I’ve layered this salad in mason jars to create mini individual servings that look gorgeous on the table. Another go-to is arranging the salad on a big white platter with neat rows of strawberries and nuts, making it visually inviting and easy to share.

Make Ahead and Storage

Storing Leftovers

Keep leftover salad and dressing separate if possible. Spinach wilts quickly once dressed. I store candied nuts in an airtight container where they stay crisp for a few days, and toss everything together fresh before serving again.

Freezing

I don’t recommend freezing this salad—fresh greens and strawberries lose their texture and flavor once thawed. But you can make and freeze candied nuts ahead of time to save prep on busy days.

Reheating

This salad is best served fresh, but if you have leftover candied nuts, you can warm them briefly on low heat to revive their crispiness before adding back to the salad.

Frequently Asked Questions:

Can I use frozen strawberries in the Strawberry Spinach Salad with Candied Nuts Recipe?

I recommend using fresh strawberries for this salad because they provide the best texture and sweetness. Frozen strawberries can become mushy and watery once thawed, which affects the salad’s freshness and crunch. If you only have frozen berries, thaw them completely and drain any excess liquid before adding, but the flavor and texture won’t be quite the same.

What’s the best way to store leftover dressing?

Store leftover lemon poppy seed dressing in an airtight container or jar in your refrigerator for up to one week. Give it a good shake or stir before using, as the ingredients may naturally separate. Avoid leaving the dressing at room temperature for extended periods to keep it fresh and safe.

Can I make the candied nuts in advance?

Absolutely! Candied nuts can be prepared several days ahead and stored in an airtight container at room temperature. This actually helps save time on the day you’re making the salad, and they’ll retain their crunch and sweetness perfectly when stored correctly.

Is there a substitute for feta in the Strawberry Spinach Salad with Candied Nuts Recipe?

Sure, if you’re not a fan of feta or want a dairy-free option, try using crumbled goat cheese for creamy tanginess or roasted chickpeas for texture and a bit of saltiness. Both work well to maintain that savory balance in the salad while changing things up slightly.

Final Thoughts

Honestly, this Strawberry Spinach Salad with Candied Nuts Recipe has become my go-to for brightening up any meal or bringing something fresh and tasty to a gathering. The mix of textures and flavors hits all the right notes, and I genuinely think you’ll be just as hooked as I am after the first bite. Give it a try—you might even find it sneaking into your rotation more often than you expected!