Fresh Spring Mix Salad with Strawberries and Candied Pecans Easy Healthy Recipe

Let me tell you, the scent of freshly sliced strawberries mingling with the sweet, toasty aroma of candied pecans is enough to make anyone’s mouth water. The first time I tossed together this fresh spring mix salad with strawberries and candied pecans, I was instantly hooked. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, salads were mostly a side thought, but this recipe changed the game for me.

I stumbled upon it on a rainy weekend, trying to recreate the kind of salad my grandma used to make at family gatherings—simple, fresh, and packed with those nostalgic flavors that feel like a warm hug. Honestly, my family couldn’t stop sneaking spoonfuls off the serving bowl (and I can’t really blame them). This fresh spring mix salad with strawberries and candied pecans is dangerously easy yet bursts with pure, nostalgic comfort. Perfect for brightening up your Pinterest cookie board or serving as a sweet treat for your kids’ lunchboxes, it’s become a staple for family dinners and potlucks alike.

I’ve tested this salad recipe multiple times in the name of research, of course, and it never fails to impress. If you’re looking for a fresh spring mix salad with strawberries and candied pecans that delivers on flavor, texture, and that little touch of magic, you’re going to want to bookmark this one.

Why You’ll Love This Fresh Spring Mix Salad with Strawberries and Candied Pecans

After countless trials and happy tummies, here’s why this fresh spring mix salad with strawberries and candied pecans wins hearts (and taste buds):

• Quick & Easy: Comes together in under 20 minutes, perfect for busy weeknights or last-minute guests.
• Simple Ingredients: No fancy grocery trips needed; you likely have most items in your pantry and fridge.
• Perfect for Spring & Summer: Light, refreshing, and ideal for outdoor dining, brunches, and garden parties.
• Crowd-Pleaser: Kids and adults alike rave over the sweet crunch and vibrant colors.
• Unbelievably Delicious: The crisp spring mix paired with juicy strawberries and sweet, crunchy pecans is next-level comfort food.

What sets this salad apart? The candied pecans are made right in your kitchen—no store-bought shortcuts—giving you a perfectly balanced sweetness with a hint of cinnamon that dances with the strawberries’ natural tang. Plus, the homemade poppy seed dressing ties it all together with a gentle zing that’s lighter than your usual creamy dressings. This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite and whisper, “Mmm.”

It’s comfort food reimagined—healthier, faster, but with that soul-soothing satisfaction you crave. Whether you’re impressing guests without stress or turning a simple salad into something memorable, this fresh spring mix salad with strawberries and candied pecans nails it every time.

What Ingredients You Will Need for Fresh Spring Mix Salad with Strawberries and Candied Pecans

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or fresh produce you can easily grab at the market.

• Spring mix greens: About 5 cups (150g) – choose a fresh, vibrant mix for the best texture.
• Fresh strawberries: 1 cup (150g), hulled and sliced – ripe and sweet, the star of the salad!
• Pecans: 1 cup (100g), halves or pieces – for candied pecans, see preparation method.
• Granulated sugar: 1/4 cup (50g) – for candying the pecans.
• Butter: 1 tablespoon (14g), unsalted and softened – adds richness to the candied pecans.
• Ground cinnamon: 1/2 teaspoon (1.3g) – warms up the pecans with a cozy flavor.
• Red onion: 1/4 small, thinly sliced (optional) – adds a mild zing.
• Feta cheese: 1/2 cup (75g), crumbled – creamy and salty contrast.

For the poppy seed dressing:

• Mayonnaise: 1/4 cup (60ml) – I prefer Hellmann’s for the best texture.
• Honey: 2 tablespoons (30ml) – natural sweetness balances the tartness.
• Apple cider vinegar: 1 tablespoon (15ml) – brightens the dressing.
• Poppy seeds: 1 teaspoon (2g) – the signature crunch and flavor.
• Salt and pepper: To taste – freshly cracked pepper works wonders.

Substitution tips: Use almond flour to make a gluten-free version of candied pecans or swap mayonnaise with dairy-free coconut yogurt if you prefer a lighter dressing. In summer, swap strawberries for fresh blueberries or raspberries for a seasonal twist.

Equipment Needed

• Large mixing bowl – for tossing the salad ingredients.
• Small saucepan – to candy the pecans easily and evenly.
• Baking sheet or parchment paper – for cooling candied pecans.
• Medium bowl – to whisk together the poppy seed dressing.
• Sharp knife and cutting board – for slicing strawberries and onions.
• Measuring cups and spoons – for accurate ingredient quantities.

Don’t have a small saucepan? A heavy skillet works just fine for candying pecans. For budget-friendly options, consider using silicone baking mats instead of parchment paper—they’re reusable and easy to clean. I’ve found that a good-quality sharp knife makes all the difference in slicing thin, even strawberries without squishing them.

Preparation Method

1. Prepare the candied pecans: In a small saucepan over medium heat, melt 1 tablespoon of unsalted butter. Once melted, add 1/4 cup granulated sugar and 1/2 teaspoon ground cinnamon. Stir constantly until sugar dissolves and mixture becomes syrupy, about 2-3 minutes.
2. Add pecans: Toss 1 cup of pecans into the syrup. Stir to coat evenly, cooking for another 2 minutes until pecans are glossy and caramelized. Be careful not to burn the sugar.
3. Cool pecans: Spread candied pecans on a baking sheet lined with parchment paper and let them cool completely. They’ll harden as they cool, giving you that perfect crunch.
4. Make the poppy seed dressing: In a medium bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons honey, 1 tablespoon apple cider vinegar, and 1 teaspoon poppy seeds. Season with salt and freshly cracked pepper to taste. Set aside.
5. Prep the salad: Rinse and dry 5 cups of spring mix greens. Hull and slice 1 cup of fresh strawberries. Thinly slice 1/4 of a small red onion (optional) and crumble 1/2 cup feta cheese.
6. Toss the salad: In a large bowl, gently combine the spring mix, sliced strawberries, red onion, and feta. Drizzle with poppy seed dressing and toss lightly until everything is coated but not soggy.
7. Add candied pecans: Just before serving, sprinkle candied pecans on top for a sweet crunch. Serve immediately for best texture.

Tip: If you want to save time, candy the pecans a day ahead and store them in an airtight container. This also lets the flavors deepen. When tossing the salad, always add dressing gradually—you can’t take it back if it’s overdressed!

Cooking Tips & Techniques

Trust me, candied pecans are the game-changer here, but they can be a little tricky. Stirring constantly while melting the sugar and butter prevents burning and clumping. If the sugar starts to crystallize, lower the heat and keep stirring—patience pays off.

When slicing strawberries, use a sharp serrated knife for clean cuts without squashing. It keeps that fresh, juicy texture intact. Also, drying your greens thoroughly (a salad spinner is your best friend) prevents the dressing from watering down.

For the poppy seed dressing, whisking vigorously blends the honey smoothly into mayonnaise, preventing it from settling at the bottom. If you prefer a thinner dressing, add a splash of water or milk, but add slowly to avoid over-thinning.

One common mistake is tossing the salad too early with the dressing, which can wilt the greens. Always dress just before serving and add crunchy toppings like candied pecans at the last moment for maximum texture contrast.

Variations & Adaptations

This fresh spring mix salad with strawberries and candied pecans is a flexible canvas for your creativity:

• Vegan Version: Swap mayonnaise for vegan mayo or coconut yogurt and use maple syrup instead of honey for the dressing.
• Seasonal Twist: In fall, swap strawberries for sliced apples or pears and add dried cranberries for extra tartness.
• Nut-Free: Replace candied pecans with roasted pumpkin seeds or sunflower seeds for a nut-free crunch.
• Protein Boost: Add grilled chicken breast or chickpeas to make it a full meal.

One personal favorite variation I’ve tried is adding crumbled goat cheese instead of feta for a tangier bite, paired with a splash of balsamic glaze on top. It’s a lovely twist when I want to impress guests without extra effort.

Serving & Storage Suggestions

This salad shines best served fresh and cold—right after tossing with the dressing and topping with candied pecans. It pairs beautifully with grilled chicken, fish, or a crisp white wine like Sauvignon Blanc for a light lunch or dinner.

If you need to store leftovers, keep the salad components separate: greens and fruit in an airtight container, dressing in a small jar, and candied pecans in a sealed bag or container. Assemble just before serving to keep everything crisp and fresh.

Reheat is not recommended since this is a fresh salad, but if you want to prep ahead, candy the pecans and make the dressing a day before. Flavors develop nicely overnight, making your salad even tastier the next day.

Nutritional Information & Benefits

This fresh spring mix salad with strawberries and candied pecans is a nutrient-rich choice packed with vitamins and antioxidants. Strawberries provide a boost of vitamin C and fiber, while spring greens offer iron and vitamin K. Pecans add healthy fats and protein, making this salad satisfying without feeling heavy.

The homemade dressing keeps added sugars low compared to store-bought versions, and using real honey adds natural sweetness. This recipe is naturally gluten-free and can easily be made dairy-free with simple swaps.

From a wellness perspective, it’s a colorful, nutrient-dense salad that supports digestion and heart health—plus, it tastes like a treat, so you don’t feel like you’re missing out.

Conclusion

All in all, this fresh spring mix salad with strawberries and candied pecans is one of those recipes that feels like a warm hug on a plate. It’s simple to make, uses everyday ingredients, and packs a punch with sweet, crunchy, and tangy flavors all in one bite. Whether you’re feeding a crowd or just treating yourself, it’s a recipe you can customize easily to fit your mood and pantry.

I genuinely love how it brings brightness and crunch to any meal, and I hope you’ll find it as irresistible as I do. Give it a try, tweak it your way, and don’t forget to drop a comment sharing your favorite variations or moments enjoying this salad. You might just make it your go-to, too!

Frequently Asked Questions About Fresh Spring Mix Salad with Strawberries and Candied Pecans

Can I prepare the candied pecans ahead of time?

Absolutely! Candied pecans can be made up to 3 days ahead and stored in an airtight container at room temperature. Just add them to the salad right before serving to keep their crunch.

What can I use instead of poppy seeds if I don’t have any?

You can substitute poppy seeds with sesame seeds or chia seeds. They add a slightly different texture but still offer a nice crunch and visual appeal.

Is there a dairy-free option for the dressing?

Yes, swap the mayonnaise with a dairy-free vegan mayo or coconut yogurt. Use maple syrup instead of honey to keep it fully plant-based.

How do I keep the salad from getting soggy?

Dry your greens thoroughly after washing and add the dressing just before serving. Keep candied pecans separate until the last minute to maintain crunch.

Can I substitute the strawberries with other fruits?

Definitely! Blueberries, raspberries, or sliced apples work beautifully depending on the season and your taste preferences.

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