Spinach and Strawberry Salad with Poppy Seed Dressing and Candied Pecans

Steps

1. Step 1

   Line a plate or small baking sheet with parchment paper and set it next to the stove. Melt the butter in a small nonstick skillet over medium heat, then add the pecans, sugar and salt.

   3 min

   • 1 cup pecan halves
   • 1/4 cup granulated sugar
   • 1 tbsp unsalted butter
   • 1/4 tsp kosher salt
2. Step 2

   Stir constantly until the sugar melts and coats the nuts in a glossy caramel, 4 to 6 minutes. Don't walk away: once it starts browning it goes fast. Immediately scrape the pecans onto the parchment and spread them apart with a fork. Let cool until hard and crisp, about 10 minutes, then break up any clumps.

   10 min

3. Step 3

   Meanwhile, make the dressing: in a jar or small bowl, whisk together the mayonnaise, vinegar, olive oil, honey, Dijon and poppy seeds until smooth and creamy. Season with salt and pepper to taste.

   5 min

   • 1/4 cup mayonnaise
   • 2 tbsp white wine vinegar
   • 2 tbsp olive oil
   • 2 tbsp honey
   • 1 tsp Dijon mustard
   • 2 tsp poppy seeds
   • salt and black pepper
4. Step 4

   If the red onion tastes sharp, soak the slices in cold water for 5 minutes, then drain and pat dry. This keeps the bite mild.

   5 min

   • 1/2 small red onion
5. Step 5

   Put the spinach in a large wide bowl. Add about two-thirds of the dressing and toss gently with your hands until the leaves are just lightly coated.

   2 min

   • 8 oz baby spinach
6. Step 6

   Scatter the strawberries, red onion, candied pecans and feta over the top. Drizzle with a little more dressing if you like and serve right away, while the pecans are still crunchy.

   3 min

   • 1 lb strawberries
   • 3/4 cup feta cheese

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026