Strawberry Spinach Salad with Candied Pecans Recipe

Cooking Directions

• STEP 1.Start by preparing the candied pecans. In a small saucepan, melt butter over medium heat. Add pecans, brown sugar, and a pinch of salt. Cook, stirring constantly, until the sugar has melted and the pecans are coated. Remove from heat and let cool.
• STEP 2.In a large bowl, combine baby spinach, sliced strawberries, and crumbled goat cheese. Toss gently to mix.
• STEP 3.To make the balsamic vinaigrette, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl.
• STEP 4.Drizzle the balsamic vinaigrette over the salad and toss to coat evenly. Top with the candied pecans.
• STEP 5.Serve immediately and enjoy!

Cooking Tips

• Make sure to let the candied pecans cool completely before adding them to the salad to prevent wilting the spinach.
• You can make the candied pecans ahead of time and store them in an airtight container for up to a week.
• Feel free to add other ingredients to the salad, such as avocado, red onion, or grilled chicken, to make it more filling and flavorful.

Storage and Serving

• This salad is best served immediately after assembling to maintain the freshness and crispness of the ingredients.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days.
• To serve again, give the salad a quick toss and add more dressing if needed.