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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.

Strawberry Spinach Salad with Candied Pecans

  • Author: Bailey Sissom
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 minutes
  • Yield: 4 large salads or 8 side salads 1x


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.


  • 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


  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.