Go Back
Berry Spinach Salad with Candied Pecans and Poppy Seed Dressing
Print Recipe Pin Recipe
Course Salad
Cuisine American
Servings 4 people

Equipment

  • Mixing bowl
  • Whisk

Ingredients
  

  • 8 cups baby spinach
  • 1 cup sliced strawberries
  • 1 cup blueberries
  • 1/2 cup candied pecans
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • In a small bowl, whisk together the olive oil, apple cider vinegar, honey, poppy seeds, salt, and black pepper until the dressing is smooth and combined.
  • Place the baby spinach in a large serving bowl. Add the sliced strawberries and blueberries.
  • Drizzle the dressing over the spinach and berries. Toss gently until the leaves and fruit are evenly coated.
  • Sprinkle the candied pecans over the top just before serving.

Notes

Make the dressing up to a day ahead and store it in a jar in the fridge so the flavors can meld. If the pecans soften during transport, add them right before guests serve themselves to keep the crunch. For a milder taste, swap the apple cider vinegar for white wine vinegar.
Course: Salad
Cuisine: American
Equipment: Mixing bowl, Whisk