Berry Spinach Salad with Candied Pecans

Fresh, colorful, and ready in minutes, this Berry Spinach Salad with Candied Pecans is a simple spinach salad recipe featuring juicy berries, crunchy candied pecans, and creamy poppyseed dressing. Sweet strawberries, blueberries, raspberries, and blackberries sit over fresh baby spinach for a bright salad that balances sweetness and texture.

If you like this fruit salad recipe, you may also love our Grapefruit Avocado Salad.

Why We Love This Recipe

• Beautiful Contrast: Sweet berries, crisp spinach, and crunchy candied pecans create a salad with layers of texture in every bite.
• Great for Entertaining: The bright colors and fresh ingredients make this salad look impressive with very little effort.
• Light but Satisfying: Fresh fruit and greens keep it refreshing, while the pecans add a sweet crunch that makes it feel complete.
• Perfect Seasonal Pairing: Berries and spinach come together in a way that feels especially fresh and vibrant for spring and summer meals.

Key Ingredients

• Fresh Baby Spinach: We use tender spinach leaves as the base because they hold the dressing well and give the salad a fresh, mild flavor.
• Strawberries and Raspberries: These berries bring natural sweetness and beautiful color to the salad, making every bite bright and fresh.
• Blueberries: Small but flavorful, blueberries add little bursts of juicy sweetness throughout the salad.
• Blackberries: Their slightly tart flavor balances the sweeter berries and keeps the salad from tasting overly sweet.
• Candied Pecans: These add a crunchy texture and a caramelized sweetness that pairs perfectly with the fruit.
• Poppyseed Dressing: A creamy sweet-and-tangy dressing that lightly coats the spinach and pulls all the flavors together.

A full ingredient list with exact measurements can be found in the recipe card below.

How to Make a Summer Berry Spinach Salad with Candied Pecans and Poppyseed Dressing

STEP ONE: Make the Candied Pecans

Line a baking sheet with parchment paper.

In a non-stick skillet over medium heat, stir the sugar, cinnamon, and water until dissolved.

Add the pecans and cook, stirring constantly, for 4 to 5 minutes until coated and glossy. Remove the pecans and spread them on the parchment to let cool completely.

STEP TWO: Whisk the Poppyseed Dressing

In a salad bowl, whisk together the mayonnaise, sugar, apple cider vinegar, minced onion, and poppy seeds until smooth.

If needed, whisk in milk or cream to thin the dressing. Set aside.

STEP THREE: Assemble the Salad

Add the spinach to the salad bowl and toss gently. Top with strawberries, blueberries, blackberries, and raspberries. Add the cooled candied pecans.

STEP FOUR: Toss and Serve

Toss the salad once more to gently combine. Serve immediately.

Substitutions & Variations

• Spinach: Substitute with baby kale or mixed greens for a different texture.
• Candied Pecans: Use candied walnuts or almonds for a variation in flavor.
• Poppyseed Dressing: Swap with raspberry vinaigrette.
• Diet: Add grilled chicken for extra protein.
• Flavor: Incorporate feta or goat cheese for a creamy element.

Storage

Store leftover berry spinach salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and add it just before serving to prevent the spinach from wilting.

Recipe FAQs

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📖 Recipe

Summer Berry Spinach Salad with Candied Pecans

Jami Powell

Fresh, colorful, and ready in minutes, this Summer Berry Spinach Salad with Candied Pecans is a simple spinach salad recipe featuring juicy berries, crunchy candied pecans, and creamy poppyseed dressing. Sweet strawberries, blueberries, raspberries, and blackberries sit over fresh baby spinach for a bright salad that balances sweetness and texture.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Rest TIme 20 minutes mins

Total Time 40 minutes mins

1x2x3x

Course Lunch

Cuisine American

Servings 4

Calories 378 kcal

Equipment

• ▢
  Non-stick skillet
• ▢
  Parchment paper
• ▢
  Baking sheet
• ▢
  Large Salad bowl
• ▢
  Small mixing bowl or jar for dressing
• ▢
  Salad tongs

Ingredients

  

1x2x3x

Berry Salad

• ▢ 6 to 7 ounces fresh baby spinach
• ▢ 1 pound mixed berries (such as strawberries, raspberries, blueberries, blackberries)

Candied Pecans

• ▢ ¾ cup pecan halves
• ▢ 3 tablespoons granulated sugar
• ▢ 1½ tablespoons water
• ▢ ¼ teaspoon cinnamon optional

Homemade Poppyseed Dressing

• ▢ ⅓ cup mayonnaise
• ▢ 1 tablespoon apple cider vinegar
• ▢ 1 tablespoon granulated sugar
• ▢ 2 teaspoons finely minced onion
• ▢ 2 teaspoons poppy seeds
• ▢ optional 1-2 teaspoons milk or cream to thin

Instructions

 

• Line a baking sheet with parchment paper. In a non-stick skillet over medium heat, combine the sugar, water, and cinnamon. Stir until the sugar dissolves and begins to bubble.
• Add the pecans and cook while stirring constantly for about 4 to 5 minutes until the syrup thickens and coats the nuts.
• Spread the pecans onto the prepared parchment-lined baking sheet and allow them to rest and cool completely.
• In a large salad bowl, whisk together the mayonnaise, apple cider vinegar, sugar, minced onion, and poppy seeds until smooth. If needed, whisk in 1-2 teaspoons milk or cream to thin the dressing.
• Add the baby spinach to the bowl and toss gently so the leaves are lightly coated with dressing.
• Add about half of the mixed berries and toss lightly with the spinach. Top with the remaining berries and the cooled candied pecans.
• Give the salad one very gentle toss or leave layered so the berries stay intact.

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Notes

Cooking Notes:

For the best texture, coat the spinach with the dressing first, then add the berries. Tossing the greens first prevents delicate berries like raspberries and blackberries from breaking. Add the remaining berries and candied pecans on top for color and crunch.

Tips for Best Results:

• Stir the pecans constantly while they cook so the sugar coats them evenly without burning.
• Let the candied pecans cool completely on parchment so they crisp up properly.
• Toss the spinach with dressing first, then gently add the berries so they keep their shape.
• Add the pecans just before serving so they stay crunchy.

How to Know It’s Ready:

The pecans should look glossy and lightly caramelized before cooling. The finished salad should have bright berries, crisp spinach, and evenly coated greens without any sogginess.

Nutrition

Calories: 378kcalCarbohydrates: 31gProtein: 4gFat: 29gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 8mgSodium: 154mgPotassium: 394mgFiber: 6gSugar: 23gVitamin A: 4063IUVitamin C: 15mgCalcium: 89mgIron: 2mg

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