It's sweet, fresh, and addictive! This Strawberry Poppyseed Salad disappears fast. I am not sure if it is the bright, festive colors, the sweet crunch of the candied pecans, or the creamy drizzle of the poppyseed dressing that we love the most. One thing that I do know is that this is always requested at our Christmas lunch!
One of the best things about this salad is how easy it is to make it your own. Don't like red onions? Leave them out. Love Strawberries? Add in a few extra!! It is a fresh, flavorful recipe that is as flexible as it is delicious. It is perfect for sharing with family and friends.
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Ingredients
to make your Strawberry Poppyseed Salad, here's what you'll need
Candied Pecans
- Egg - Use the egg white to help the sugar and vanilla stick to the pecans.
- Pecans - Use halved pecans, not chopped pecans.
- Sugar - You'll use granulated sugar to coat and candy the pecans giving it that sweet crunch.
- Vanilla Extract - Used to add flavor and aroma to the pecans.
- Water
Poppyseed Dressing
- Olive Oil - This works with the dijon mustard to emulsify and thicken the dressing.
- Apple Cider Vinegar - Balanced out the sweetness of the sugar with it's tart flavor.
- Sugar
- Poppy Seeds - Nutty in flavor and even more enhanced in flavor if you toast them first.
- Dijon Mustard
- Salt and Black Pepper - For seasoning. Add to taste.
Strawberry Salad Assembly
- Baby Spinach - I like the small leaves and tender texture of the baby spinach.
- Strawberries - they add sweetness and a juicy texture (not to mention they are so pretty).
- Red onion - we like using red onion here for the color palette, along with the taste of a red onion.
- Crumbled Blue Cheese - Can be subbed out for feta cheese or goat cheese as well.
See recipe card for quantities.
Step-by-Step Instructions
How to make Strawberry Poppyseed Salad with Candied Pecans
Everything you need to know is found in these easy-to-follow steps. After prepping the candied pecans and mixing the poppyseed dressing, you simply assemble the salad. Serve it premixed or as a buffet style so guest can mix and match toppings as they like. See detailed steps below.
Make Candied Pecans
- Preheat oven to 200°F. Whisk an egg white until frothy. Add vanilla, sugar, and 1 tablespoon of water to the frothy egg white. Stir in pecans.
- Spread the mixture on a baking sheet lined with parchment paper. Bake for 1 hour at 200°F, turning the pecans every 15 minutes. Allow them to cool completely so they finish crisping.
Pro Tip: If you have time to make your candied pecans the day before, they will have plenty of time to crunch up!
Make Poppyseed Dressing
- Optional: If you'd like to enhance the flavor of the poppy seeds, toast them for 3-4 minutes in a skillet on medium heat. Stir every 20-30 seconds.
- In a bowl, combine the extra virgin olive oil, apple cider vinegar, ¼ cup sugar, poppy seeds, dijon mustard, salt and pepper. Whisk ingredients together and refrigerate until you are ready to assemble salad.
Assemble Strawberry Salad
- Serve as a salad bar with toppings and dressing separated into bowls or serve as a premixed salad by lightly tossing spinach, strawberries, red onion and blue cheese crumbles in dressing. Then, top with candied pecans and serve immediately.
Made this recipe? Let me know!
Equipment and Supplies
This recipe is easy to make with just the right tools!
- Glass Measuring Cups - Use this to measure out ingredients and double it as a mixing container for dressing.
- Large Glass Mixing Bowl - This bowl is quickly becoming my favorite!
- Whisk - Every kitchen needs a great whisk.
- Misen 8-inch Skillet - This was used to toast the poppy seeds. It's a fantastic non-stick pan!
Serving Ideas
How to Serve a Strawberry Spinach Salad
- Classic Serving
- Pair it as the perfect salad alongside a delicious Prime Rib dinner.
- Serve it first as guests sit down to give an elevated dinner time feel.
- You can also add grilled chicken or Crock-Pot Shredded Chicken as a protein on top of the salad.
- Fun and Creative Serving Ideas
- We love to serve this almost like a salad bar so that people can choose the toppings they like the most.
- I have also pre-plated this salad for guests to have when they sit down. It makes for a beautiful presentation.
Possible Swaps
- Swap out the blue cheese for a crumbled goat cheese or a feta if you prefer! That's the fun of this salad!
- Try another nut. You could replace the pecans with toasted walnuts, pinenuts, or almonds.
- Use a spring mix instead of spinach. This is up to your preference. A butter lettuce could also work well.
Pro Tip: If you have leftover baby spinach, throw it in the freezer to add to your morning smoothies.
How to Make a Panera Strawberry Poppyseed Salad
To make a Copycat Panera Bread Strawberry Poppyseed Salad, use this same poppyseed dressing and give it more of a Summer vibe. Here's how!
- Add more fruits alongside the strawberries. Panera Bread adds mandarin oranges and blueberries to the salad.
- Leave out the onions and blue cheese crumbles (unless you just love them!)
- Do not candy your pecans. Toss halved pecans on top of the salad before tossing in the dressing.
- Add grilled chicken strips for added protein.
- Swap the baby spinach for a spring mix instead.
Salads for Christmas
We love using this as our Christmas side dish because of its bright red and green festive colors. Here are some other salads we've tried in the past and loved!
- Pomegranate and Goat Cheese Salad - Baby spinach, pomegranate arils, crumbed goat cheese (or blue cheese), these same candied pecans, and topped with a vinaigrette or this flavorful poppyseed dressing seen above.
- Holiday Wreath Salad - Place baby spinach or mixed greens in a wreath shape on a platter. Top with red like cherry tomatoes or cranberries and a white cheese (mozzarella, goat cheese, blue cheese..). We serve this one with our Homemade Ranch Dressing or balsamic dressing in a bowl in the center of the 'wreath'. You can also do a Caprese version of this!
- Cranberry Apple Walnut Salad - Since it's cranberry season, let's put them to use! Top chopped romaine with sliced apples, cranberries, walnuts, and feta cheese. Top the salad with a vinaigrette or honey mustard.
Holiday Pairings
Oven Roasted Rosemary Potatoes | Ocean Spray Cranberry Relish | Creamy Skillet Corn | Spicy Mac and Cheese | Garlic Mashed Potatoes | Cranberry Apple Crisp | No-Bake Chocolate Pie | No-Bake Banana Pudding | Holy Smoke Chocolate Dessert | Deviled Eggs with Bacon
Storing Leftovers
You can store the dressing in an airtight container in the fridge. Just be aware that the oil may solidify as the dressing chills. Allow it to sit at room temperature for 30 minutes before topping the salad.
Unused leftovers will keep well in the fridge for up to 3 days. Note....Once the salad is dressed, it is best eaten within just a few hours.
Video of Recipe
More Side Dishes
- Stuffed Garlic Bread (Crispy and Cheesy)
- Chicken Macaroni Pasta Salad
- Roasted Corn Cole Slaw
- Cilantro Lime Rice (Rice Cooker)
Recipe
Strawberry Poppyseed Salad with Candied Pecans
Equipment
- Baking Sheet
- Oven
- 2 Small Mixing Bowls
Ingredients
Candied Pecans
- 1 Egg White frothed
- 1½ Cup Pecan Halves
- ½ Cup Granulated Sugar
- ¾ teaspoon Vanilla Extract
- 1 tablespoon Water
Poppyseed Dressing
- ¼ Cup Extra Virgin Olive Oil
- ⅓ Cup Apple Cider Vinegar
- ¼ Cup Sugar
- 1 tablespoon Poppy Seeds toasted (optional)
- 1 teaspoon Dijon Mustard
- Salt and Pepper to taste
Salad Assembly
- 6 Cups Baby Spinach 6 oz by weight
- 2 Cup Strawberries sliced
- ¾ Cup Red Onion sliced
- ½ Cup Crumbled Blue Cheese
Instructions
- Preheat oven to 200°F. Whisk an egg white until frothy. Add vanilla, sugar and 1 tablespoon of water to the frothy egg white. Stir in pecans.
- Spread the mixture on a baking sheer lined with parchment paper. Bake for 1 hour on 200°F turning the pecans every 15 minutes. Then, allow them to cool completely so they finish crisping.
- Optional: If you'd like to enhance the flavor of the poppy seeds, toast them for 3-4 minutes in a skillet on medium heat. Stir every 20-30 seconds.
- In a bowl, combine the extra virgin olive oil, apple cider vinegar, ¼ cup sugar, poppy seeds, dijon mustard, salt and pepper. Whisk ingredients together and refrigerate until you are ready to assemble salad.
- Serve as a salad bar with toppings and dressing separated into bowls or serve as a premixed salad by lightly tossing spinach, strawberries, red onion and blue cheese crumbles in dressing. Then, top with candied pecans and serve immediately.
Video
Notes
Nutrition
Frequently Asked Questions
You can gather all the ingredients together and store them in air-tight containers in the refrigerator. Wait to combine ingredients and toss with dressing until right before serving.
You do need to use fresh strawberries to get the right consistency for this salad. Thankfully, fresh produce is pretty easy to get year-round!
Make sure to wait and dress the salad immediately before serving; you do not want the dressing to sit too long. Also, make sure that your spinach is properly dried after washing it.
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