Fresh baby spinach and juicy sliced strawberries come together in this bright, colorful bowl, tossed with thinly sliced red onion for a little bite. The balsamic poppyseed vinaigrette is whisked together with Dijon mustard and good olive oil until it turns glossy and slightly thick, clinging perfectly to every leaf. Golden, crunchy candied pecans get a quick turn in a skillet with sugar and salt until they're caramelized and glossy, adding a sweet crunch that plays beautifully against the tart fruit. It's the kind of salad that feels special enough for a dinner party but easy enough for a weeknight side. This one's a genuinely great fit for a vegan spread, with plenty of fresh produce and bold flavor doing all the work.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Make the candied pecans: heat a small skillet over medium heat and add the butter. Once melted, add the pecan halves, granulated sugar, and a pinch of salt. Stir constantly for 3–4 minutes, until the sugar melts and coats the pecans in a golden, glossy layer — watch closely, as the sugar can burn quickly. Immediately transfer the pecans to a piece of parchment paper or a lightly oiled plate and spread them in a single layer to cool completely, about 5 minutes.
Make the vinaigrette: combine the balsamic vinegar, honey, and Dijon mustard in a small bowl and whisk until smooth. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened. Stir in the poppyseeds, salt, and black pepper.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
