Vegan Strawberry Spinach Salad
This salad is the kind of thing that looks like it came from a fancy brunch spot but comes together in under 20 minutes with a single skillet and a whisk. Juicy sliced strawberries and tender baby spinach are a classic pairing, and the thin ribbons of red onion add just enough sharpness to keep every bite interesting. The real star, though, is the candied pecans — pecan halves toasted in maple syrup with a pinch of sea salt and optional cayenne that crisp up into something genuinely addictive as they cool. Everything here is completely plant-based without any substitutions or workarounds needed, since the dressing gets its richness from good olive oil and its depth from balsamic vinegar and Dijon mustard rather than any dairy or honey. The balsamic-maple vinaigrette emulsifies beautifully and has that sweet-tangy balance that makes you want to drizzle it on everything. Serves four, so it's just right as a starter or a light lunch alongside something heartier.
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Learn more →Ingredients
4 servings
For the salad
- 5 oz baby spinach
- 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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