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Vegan Spring Berry and Balsamic Salad with Candied Nuts

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: DINNER, Lunch
Cuisine: American
Calories: 366
Ingredients Equipment Method Notes

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

Equipment

  • 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.

Method
 

  1. Step 1: Toast and Candy the Hazelnuts
  2. 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.
  3. 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.
  4. 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.
  5. Step 2: Make the Balsamic Dressing
  6. 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:
  7. More balsamic for extra acidity
  8. More maple syrup for sweetness
  9. More salt or pepper for depth
  10. More olive oil if it tastes too sharp
  11. Set the dressing aside — it holds well at room temperature while you assemble the salad.
  12. Step 3: Assemble and Dress
  13. 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.
  14. 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.

Notes

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.