Summer Berry Spinach Salad with Candied Pecans

Summer berry salad with candied pecans in a wooden serving bowl.

5 from 1 vote

Summer Berry Spinach Salad with Candied Pecans

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.

Prep Time15

Cook Time5

Rest TIme20

Total Time40

Course: Lunch

Cuisine: American

Servings:

Calories: 378kcal

Author: Jami Powell

Equipment

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

Ingredients

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.

Video

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