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A close-up, top-down view of the Strawberry Crunch Salad, highlighting the texture of the candied pecans and fresh spinach leaves.
FL Recipes

Strawberry Crunch Salad with Creamy Poppy Seed Dressing

This Strawberry Crunch Salad features juicy strawberries, homemade candied pecans, and creamy feta tossed in a tangy poppy seed dressing. It's a vibrant, easy-to-make salad perfect for any occasion, from a light lunch to a stunning side dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Candied Pecans
  • 1 cup raw pecan halves
  • 1 tbsp unsalted butter
  • 2 tbsp granulated sugar
  • 1/4 tsp sea salt
For the Creamy Poppy Seed Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup milk
  • 3 tbsp apple cider vinegar
  • 3 tbsp granulated sugar
  • 1 tbsp poppy seeds
  • 1/4 tsp onion powder
  • 1/4 tsp sea salt
For the Salad
  • 8 cups mixed greens spinach and romaine work well
  • 2 cups fresh strawberries hulled and sliced
  • 1 cup candied pecans from recipe
  • 1/2 cup crumbled feta cheese
  • 1/4 cup thinly sliced red onion optional

Equipment

  • 1 Large salad bowl
  • 1 Small Skillet
  • 1 Mason jar or small bowl

Method
 

Make the Candied Pecans
  1. Melt the butter in a small skillet over medium heat.
  2. Add the pecans, sugar, and salt. Cook, stirring constantly, for 3-5 minutes, until the sugar is melted and the pecans are fragrant and toasted.
  3. Immediately transfer the pecans to a piece of parchment paper in a single layer to cool completely. They will crisp up as they cool. Once cooled, roughly chop them.
Prepare the Creamy Poppy Seed Dressing
  1. In a medium bowl or a jar with a tight-fitting lid, combine the mayonnaise, milk, apple cider vinegar, sugar, poppy seeds, onion powder, and salt.
  2. Whisk or shake until the mixture is smooth and well combined.
  3. Taste and adjust seasoning if necessary. Set aside or refrigerate until ready to use.
Assemble the Strawberry Crunch Salad
  1. In a large salad bowl, combine the mixed greens, sliced strawberries, and sliced red onion (if using).
  2. Add about three-quarters of the chopped candied pecans and three-quarters of the crumbled feta cheese.
  3. Drizzle with your desired amount of creamy poppy seed dressing and toss gently to combine.
  4. Top with the remaining pecans and feta before serving. Serve immediately for the best texture.

Nutrition

Calories: 385kcalProtein: 6gFat: 34gFiber: 4g

Notes

Dress to Serve: Only add the dressing right before you plan to serve the salad to keep the greens crisp.
Make Ahead: The candied pecans and dressing can be made up to 3 days in advance.
Storage: Store all components separately in the refrigerator for up to 3 days. Assemble just before eating.
Keyword strawberry crunch salad,strawberry spinach salad,summer salad

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