Paleo Vegan Strawberry Spinach Salad

Total time20 min

Prep time15 min

Cook time5 min

This vibrant salad layers tender baby spinach with juicy sliced strawberries and paper-thin red onion for a bright, fresh base. Maple-toasted pecans add crunch and a hint of warmth, especially good with that touch of cayenne if you like a little kick. The whole thing gets tossed in a tangy balsamic vinaigrette whisked with Dijon and a good glug of olive oil, so every bite lands sweet, sharp, and savory all at once. It's an easy make-ahead-friendly dish that comes together fast and looks impressive on any table. This one's a solid pick for a Paleo spread, whether you're serving it alongside grilled protein or eating it straight from the bowl as lunch.

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Ingredients

4 servings

For the salad

5 oz baby spinach
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1 lb fresh strawberries, hulled and sliced
¼ cup red onion, very thinly sliced

For the candied pecans

1 cup pecan halves
2 tbsp maple syrup
¼ tsp fine sea salt
⅛ tsp cayenne pepper (optional)

For the vinaigrette

3 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp dijon mustard
¼ tsp fine sea salt
¼ tsp black pepper
¼ cup extra-virgin olive oil

Instructions

1
Heat a small skillet over medium heat. Add the pecan halves and drizzle with 2 tbsp maple syrup, then sprinkle with 1/4 tsp salt and the cayenne, if using. Stir to coat and cook, stirring frequently, for 3–4 minutes until the syrup is absorbed and the pecans are fragrant and lightly toasted — watch closely, as the syrup can scorch quickly. Spread the pecans in a single layer on a plate or piece of parchment and let cool for at least 5 minutes; they will crisp as they cool.
2
In a small bowl, whisk together the balsamic vinegar, 1 tbsp maple syrup, Dijon mustard, 1/4 tsp salt, and black pepper until combined. Drizzle in the olive oil in a steady stream while whisking continuously until the dressing is emulsified and slightly thickened.

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