Fresh baby spinach and juicy sliced strawberries form the base of this salad, tossed with thin ribbons of red onion for a sharp, savory contrast to all that sweetness. The dressing is a bright whisk of olive oil, red wine vinegar, Dijon, and poppy seeds, with a light touch of sweetness bringing everything into balance. Candied pecans are the real showstopper here — sugar melted right into the nuts in a hot skillet until they turn deep golden and glossy, then cooled into little crunchy clusters that get scattered over the top. Every bite plays warm against cool, sweet against sharp, and crunchy against tender, so it never feels one-note. It comes together fast enough for a weeknight side but looks composed enough for a holiday table. This one's a genuinely solid pick for a vegan spread, no asterisks needed.
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Heat a small skillet over medium heat. Add the pecan halves, granulated sugar, and pinch of salt, stirring constantly until the sugar melts and coats the pecans and they turn a deep golden brown, about 3–4 minutes — watch closely, as the sugar can burn quickly. Immediately transfer to a piece of parchment paper or a lightly oiled plate and spread in a single layer to cool completely, about 5 minutes.
In a small bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, poppy seeds, salt, and black pepper until the dressing is smooth and emulsified.
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