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A simple spinach salad with loads of crunchy sweet pecans and fresh juicy strawberries, all dressed in a homemade tangy-sweet creamy vegan dressing.

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Strawberry Spinach Salad with Candied Pecans

Recipe by Bailey Sissom

Strawberry Spinach Salad with Candied Pecans is simple, requiring only 30 minutes. Tender spinach, crunchy pecans and juicy strawberries are tossed with a homemade tangy-sweet vegan dressing that is sure to please the whole family.


  • Total Time35 minutes
  • Yield4 large salads or 8 side salads 1x

Ingredients

Scale
  • 1 cup grape seed oil
  • 1 pint fresh strawberries, halved (divided)
  • 3 TBS balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground tarragon
  • 1-2 TBS honey (depending on desired amount of sweetness)
  • 1 cup raw pecan halves
  • 3 TBS coconut oil, melted
  • 2 TBS coconut sugar
  • Pinch of salt
  • Pinch of cinnamon
  • 10 oz. fresh spinach

Instructions

  1. DRESSING: In a blender or food processor, mix grape seed oil, 1/2 pint of fresh strawberries, balsamic vinegar, salt, pepper, tarragon and desired amount of honey (start with 1 TBS and add as needed) and blend until fully incorporated. Set aside.
  2. CANDIED PECANS: Heat oven to 325 degrees and place pecans on a parchment-lined baking sheet. Roast for 5-6 mintues (watch carefully, they burn easily). While pecans are baking, combine coconut oil, coconut sugar, salt and cinnamon in a small bowl. Whisk to combine. Remove toasted pecans from the oven, toss with coconut oil mixture and spread them back out on the baking sheet. Toast for an additional 4-6 minutes or until fragrant and golden brown. Allow pecans to cool before adding them to the salad.
  3. ASSEMBLY: Divide spinach equally into 4 bowls. Top with 1/4 of the remaining fresh strawberries. Add 1/4 cup of candied pecans to each salad. Drizzle desired amount of dressing on each salad and sprinkle liberally with hemp hearts.
  • Prep Time: 20 mins
  • Cook Time: 15 mins

Nutrition

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