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Kiwi Berry Spinach Salad with Honey Poppy Seed Dressing. Creamy goat cheese and candied pecans top this colorful salad with a dressing that's not too sweet!

Kiwi Berry Spinach Salad with Honey Poppy Seed Dressing

Servings 8 -10 servings (as a side dish)


For the candied pecans:

  • 1/4 cup chopped pecans
  • 2 Tablespoons sugar
  • 1 1/2 teaspoons salted butter

For the poppy seed dressing:

  • 5 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar
  • 3 Tablespoons honey
  • 1 teaspoon dijon mustard
  • 1 teaspoon poppy seeds
  • 1/2 teaspoon kosher salt

For the salad:

  • 8 cups baby spinach
  • 3 kiwis peeled and sliced
  • 2 cups assorted fresh berries I used strawberries, blueberries and raspberries
  • 1/2 cup crumbled goat cheese


  1. Make the candied pecans. Line a small baking sheet with foil and spray with cooking spray. Set aside.
  2. Add pecans, sugar and butter to a small skillet. Cook over low heat, stirring constantly until sugar melts, and the pecans looks like they're coated in a syrupy caramel. Pour pecans out onto the prepared foil and spread into a single layer. Allow to cool. When the pecans are cool, and the caramel has hardened, break into pieces.
  3. Make the dressing. Place all dressing ingredients into a jar with a tight fitting lid. Shake until fully combined. Set aside.
  4. Place baby spinach in a large serving bowl. If the spinach leaves are large, gently tear them into smaller, more manageable pieces.
  5. Toss the spinach with enough dressing to lightly coat it.
  6. Scatter berries over the top. Lightly drizzle a little more dressing over the berries.
  7. Top with crumbled goat cheese and candied pecans.

Recipe Notes

*Add some grilled chicken for a heartier main dish salad.

*If you don't like goat cheese, substitute feta cheese.

*You can make the candied pecans in advance and just store them at room temperature in an air tight container. I often double the amount of candied pecans.  

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