Vegan Spring Berry and Balsamic Salad with Candied Nuts Spring Dinner Salad

Fresh strawberries, baby spinach, a sharp balsamic dressing, and candied hazelnuts that you’ll want to eat straight off the tray — Vegan Spring Berry and Balsamic Salad with Candied Nuts is the kind of salad that makes people rethink what a salad can be. It’s beautiful, it’s layered with flavor, and it comes together in 30 minutes flat.

I made this for a spring dinner party and within five minutes of plating it, three people asked for the recipe before they’d even tasted it. The candied hazelnuts alone are worth making — sweet, crunchy, lightly spiced, and the kind of thing you batch-make and keep in a jar on the counter for snacking. This salad earns its place on your table and everyone around it.

What Is Vegan Spring Berry and Balsamic Salad with Candied Nuts?

This is a spring salad built on a base of baby spinach, layered with fresh sliced strawberries, and topped with homemade coconut sugar and maple-candied hazelnuts. A simple balsamic-shallot dressing with a touch of maple syrup pulls everything together with acidity, sweetness, and depth. Optional vegan feta crumbles add a salty, creamy contrast that takes the bowl to another level entirely.

It’s:

• 100% vegan — including the feta if you use it
• Gluten-free with no substitutions needed
• 4 generous 2-cup servings in just 30 minutes
• 368 kcal per serving — satisfying without being heavy
• Stunning on a plate, whether you’re eating solo or hosting a crowd

IMO, this is the salad that finally makes candied nuts make sense. They’re not just decoration — they bring crunch, warmth from the cinnamon, and a caramelized sweetness that balances the sharp balsamic dressing perfectly. 

Why This Salad Belongs in Your Spring Rotation

Strawberries and Balsamic Are a Classic Spring Pairing

The combination of fresh strawberries and balsamic vinegar is one of the most well-earned classic pairings in seasonal cooking. The acidity of the balsamic draws out the natural sweetness of the berries and intensifies their flavor. In a salad dressing, that balsamic tanginess coats the spinach and berries together into something that tastes far more complex than the ingredient list suggests.

Spring strawberries are at their peak — ripe, fragrant, and sweet in a way that imported off-season strawberries simply aren’t. Use them here and you’ll taste exactly why seasonal eating matters.

Candied Hazelnuts Are the Component That Elevates Everything

Most salads use plain nuts. This recipe toasts raw hazelnuts, then returns them to the oven with coconut sugar, maple syrup, olive oil, cinnamon, and sea salt. The result is clusters of caramelized, lightly spiced nuts that add crunch, warmth, and a subtle sweetness that plays beautifully against the balsamic and fresh berries.

They also happen to be addictive. Don’t say you weren’t warned.

It Works as a Side and a Main

Serve smaller portions alongside a grain bowl, vegan pasta, or roasted vegetables and this is a stunning side salad that upgrades any spring spread. Serve full 2-cup portions with a piece of warm sourdough and it’s a satisfying, complete light dinner on its own. The vegan feta addition pushes it firmly into main-course territory — that salty, creamy element adds substance and richness that makes the salad genuinely filling.

Recipe Details 

Detail	Info
Prep Time	15 minutes
Cook Time	15 minutes
Total Time	30 minutes
Servings	4 (2-cup servings)
Calories per Serving	368 kcal
Course	Salad, Side, Light Main
Cuisine	American
Diet	Vegan, Gluten-Free
Does it Keep?	3 days (stored separately)

Kitchen Equipment You’ll Need

Simple tools, nothing specialist:

• Oven and baking tray — For toasting and candying the hazelnuts. Line with parchment paper to prevent the caramelized sugar from sticking.
• Spatula — For tossing the hazelnuts with the candying ingredients on the tray and spreading them evenly.
• Small jar with a lid — The best tool for making the balsamic dressing. Add everything, seal, shake vigorously — done. Alternatively, use a small bowl and whisk.
• Large salad or mixing bowl — For tossing the spinach, strawberries, and dressing before plating.
• Sharp knife and chopping board — For thinly slicing the strawberries and mincing the shallot.
• Measuring spoons — For the dressing and candied nut ingredients.
• Parchment paper — Non-negotiable for the nut roasting step. Caramelized sugar bonds to a bare tray and creates a cleanup situation nobody wants.

That’s the full list. Two bowls, one tray, one jar. This recipe is genuinely weeknight-friendly.

Ingredients

For the Candied Hazelnuts:

• 1 heaping cup raw hazelnuts, roughly chopped
• 2 tsp olive oil or melted coconut oil
• 1 tablespoon coconut sugar
• 2 tsp maple syrup (or agave nectar)
• 1 pinch sea salt
• 1 pinch ground cinnamon

For the Balsamic Dressing:

• 2 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• ½ tsp maple syrup
• 1–2 tablespoons minced shallot
• 1 pinch each sea salt and black pepper

For the Salad:

• 1 package (142g / 5 oz) baby spinach — or sub mixed greens
• 1½ cups fresh strawberries, thinly sliced
• ¼ cup vegan feta crumbles (optional — Follow Your Heart is excellent here)

How to Make Vegan Spring Berry and Balsamic Salad with Candied Nuts

Step 1: Toast and Candy the Hazelnuts

Preheat the oven to 175°C (350°F). Spread the roughly chopped hazelnuts in a single layer on a parchment-lined baking tray. Toast for 7 minutes — just until they start to smell nutty and turn slightly golden at the edges.

Remove the tray from the oven. Add the olive oil, coconut sugar, maple syrup, sea salt, and cinnamon directly to the hazelnuts on the tray. Use a spatula to toss everything together thoroughly so every nut gets coated. Spread back into an even layer.

Return to the oven and roast for another 4–6 minutes until the nuts are fragrant, golden, and the sugar has caramelized around them. Pull them out when they smell incredible — slightly past this point and they’ll burn quickly. Set aside to cool completely. They’ll crisp up significantly as they cool, going from soft and sticky to gloriously crunchy clusters.

Step 2: Make the Balsamic Dressing

Add the balsamic vinegar, extra-virgin olive oil, maple syrup, minced shallot, salt, and pepper to a small jar. Seal tightly and shake vigorously for 30 seconds until fully emulsified. Taste and adjust:

• More balsamic for extra acidity
• More maple syrup for sweetness
• More salt or pepper for depth
• More olive oil if it tastes too sharp

Set the dressing aside — it holds well at room temperature while you assemble the salad.

Step 3: Assemble and Dress

Add the baby spinach to a large salad bowl. Add half the sliced strawberries and half the cooled candied hazelnuts. Drizzle with half the dressing and toss gently to coat everything evenly without bruising the spinach.

Plate into individual bowls or arrange on a large serving platter. Top with the remaining strawberries, hazelnuts, and vegan feta crumbles if using. Serve the remaining dressing on the side for anyone who wants more — some people absolutely will.

Full Nutritional Breakdown (Per Serving)

Nutrient	Amount
Calories	368 kcal
Carbohydrates	19.1g
Protein	7g
Fat	31.9g
Saturated Fat	2.9g
Monounsaturated Fat	23.5g
Fiber	5.6g
Sugar	11.2g
Sodium	68mg
Potassium	557mg
Vitamin A	3337 IU
Vitamin C	43mg
Calcium	94mg
Iron	3mg

The fat content (31.9g per serving) is almost entirely heart-healthy monounsaturated fat from hazelnuts and olive oil — exactly the kind of fat your body uses well. The fiber count (5.6g) is solid for a salad, and the potassium (557mg) and Vitamin C (43mg) make this a genuinely nutritious spring dinner. At zero cholesterol, it’s as clean as it looks. FYI — that Vitamin A comes almost entirely from baby spinach. Greens are doing serious work in this bowl.

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Tips for the Best Candied Hazelnuts

Watch Them Closely in the Final Minutes

Once the maple syrup and coconut sugar hit the oven, they caramelize fast. Set a timer for 4 minutes and check after — they should be golden and fragrant, not dark brown or smelling bitter. The line between perfect and burnt is narrow and moves quickly. Stay nearby.

Let Them Cool Completely Before Adding to the Salad

Fresh from the oven, the candied coating is soft and sticky. After 10–15 minutes at room temperature, it hardens into a proper caramelized crunch — the texture that makes these nuts so addictive. Add them to the salad while still warm and they’ll clump, soften, and lose that satisfying crunch.

Store Extras at Room Temperature

These hazelnuts last for up to a week in a sealed container at room temperature. Do not refrigerate them — the moisture in the fridge softens the caramelized coating and they lose their crunch. Make a double batch. You will eat them as snacks. This is not a problem.

Rough Chop for Best Results

Roughly chopping the hazelnuts (rather than leaving them whole or finely grinding them) creates irregular pieces with more surface area for the caramelized coating to cling to, and more textural variety in the salad. Aim for pieces roughly half the original nut size.

Balsamic Dressing Tips

Use Good Balsamic Vinegar

Not all balsamic is equal. A cheap, thin balsamic vinegar tastes sharp and one-dimensional. A proper aged balsamic — or at minimum a mid-range supermarket option — has natural sweetness and depth that elevates the dressing significantly. You’re using 2 tablespoons, so the quality difference is noticeable in a recipe this simple.

Mince the Shallot Finely

Shallot is milder and sweeter than regular onion — it adds flavor without the harsh raw onion bite. Mince it as finely as possible so it integrates into the dressing rather than sitting in identifiable pieces. A micro-fine mince means you taste shallot flavor without encountering shallot texture.

Shake, Don’t Whisk

The jar method is the easiest and most effective way to make this dressing. Shaking creates a proper temporary emulsion — the oil and vinegar combine smoothly and stay combined long enough to dress the salad evenly. The emulsion will separate after a few minutes, which is normal — just shake again before using.

Variations to Try

Vegan Spring Berry and Balsamic Salad with Candied Nuts is flexible and welcomes smart swaps:

• Swap strawberries for raspberries or blueberries — both work beautifully with balsamic
• Use mixed spring berries — strawberries, raspberries, and halved blueberries together make this even more colorful
• Swap hazelnuts for pecans or walnuts — both candy equally well with the same method
• Add thinly sliced fennel for an anise note that pairs surprisingly well with strawberry and balsamic
• Use arugula instead of spinach for a peppery base that contrasts the sweet berries
• Add sliced avocado for creaminess and healthy fats
• Add fresh mint or basil scattered over the top — both herbs lift the berry flavors and add a fresh, fragrant note
• Use white balsamic in the dressing for a lighter color that won’t turn the spinach dark as quickly

How to Store Components Separately

The assembled salad wilts and doesn’t store well once dressed — that’s the nature of fresh spinach under a vinaigrette. Store each component separately for up to 3 days:

• Spinach: Keep in its original bag or a sealed container in the fridge
• Sliced strawberries: Store in a sealed container in the fridge — they’ll release some juice over time but stay fresh for 2–3 days
• Candied hazelnuts: Sealed container at room temperature — do not refrigerate
• Balsamic dressing: Sealed jar in the fridge for up to a week — shake before using

This approach makes the recipe ideal for meal prep — all the work is done in advance and assembly takes under 2 minutes.

What to Serve This Salad With

As a Side Dish:

• Vegan pasta with roasted vegetables — the fresh, acidic salad cuts through the richness perfectly
• Grilled or roasted asparagus — doubles down on spring flavors
• Warm sourdough or ciabatta — for scooping up balsamic dressing from the bowl
• Mushroom risotto or gnocchi — the salad adds freshness and acidity to a heavier main

As a Light Main:

• Add a grain base (quinoa or farro) under the spinach for a heartier bowl
• Add roasted chickpeas for extra plant protein and crunch
• Serve with a bowl of vegan lentil soup for a complete, balanced spring dinner

Why Vegan Feta Is Worth Adding

The recipe lists vegan feta as optional — but if you want to push this salad from excellent to genuinely outstanding, add the feta. The salty, tangy, creamy quality of a good vegan feta (Follow Your Heart is the recommendation here, and it earns it) creates a contrast against the sweet berries and candied nuts that makes every bite more interesting.

Follow Your Heart Feta specifically crumbles well, has a convincing tangy-salty flavor, and holds its shape in the salad rather than dissolving into the dressing. Violife Feta also works well and is widely available.

If you can’t find vegan feta, a tablespoon of cashew cream drizzled over the top or some toasted sunflower seeds adds a similar creamy-salty-rich contrast.

The Nutritional Case for Baby Spinach

Baby spinach is one of the most nutritionally dense leafy greens you can build a salad on. It’s mild enough not to overwhelm the other ingredients, tender enough to eat raw without any bitterness, and packs a serious nutritional punch:

• Vitamin A (3337 IU per serving) — critical for immune function and eye health
• Vitamin C (43mg per serving) — strong antioxidant and immune support
• Iron (3mg per serving) — particularly valuable in a plant-based diet
• Potassium (557mg per serving) — supports healthy blood pressure
• Folate — essential for cell function and energy metabolism

A 5-ounce bag of baby spinach costs almost nothing and gives you all of that nutrition across four servings. It’s the best value nutritional investment in this entire recipe.

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Frequently Asked Questions

Can I make the candied hazelnuts in advance?

Yes — and you absolutely should. Make them up to a week ahead and store at room temperature in a sealed container. They improve slightly after a day as the caramel fully sets and firms up.

What if I can’t find hazelnuts?

Pecans are the closest substitute in terms of texture and flavor — they candy beautifully and pair just as well with strawberry and balsamic. Walnuts work too and add a slightly more bitter, complex note that’s great in this dressing.

Can I use frozen strawberries?

Fresh strawberries are strongly recommended here — frozen strawberries release too much water when thawed and make the salad soggy. If fresh strawberries aren’t available, raspberries or blackberries work better as frozen substitutes since they hold their shape better after thawing and draining.

Is agave nectar the same as maple syrup in this recipe?

For the candied nuts, yes — agave nectar works as a 1:1 substitute for maple syrup. For the dressing, the same applies. The flavor profile is slightly different (maple has more depth and warmth) but both deliver the sweetness the recipe needs.

My Final Thoughts

Vegan Spring Berry and Balsamic Salad with Candied Nuts is the kind of recipe that resets your expectations for what a salad can be. It’s not a side thought. It’s not what you eat because you feel like you should. It’s a genuinely beautiful, flavor-packed, texturally interesting spring dish that you’ll make again and again — and that everyone at the table will remember.

Thirty minutes. Four impressive servings. Candied hazelnuts you’ll be snacking on for a week.

Make it for your next dinner gathering, make it for yourself on a spring evening with a glass of something cold, or make it as part of your Sunday meal prep and eat well for three days. However you serve it — add the vegan feta. You’ll thank yourself.