Spinach Strawberry Salad with Candied Pecans – A Fresh & Healthy Delight
This vibrant spinach strawberry salad with candied pecans and goat cheese is the perfect light meal for any season. The sweet crunch of the pecans pairs beautifully with the earthy spinach and juicy strawberries, while the balsamic vinaigrette ties everything together. A perfect balance of fresh, sweet, and savory in every bite!
Ingredients
- 2 tbsp butter
- 1 cup pecans
- 2 tbsp brown sugar
- 6 oz spinach leaves
- 1 1/2 cups strawberries stems removed
- 1/4 cup goat cheese or feta cheese if preferred
- balsamic vinaigrette Litehouse dressing works wonderfully here
Instructions
- 1. Melt the butter in a small skillet over medium heat. Add the pecans and brown sugar. Stir to coat. Cook for about 3 minutes until the sugar begins to caramelize. Spread the pecans out on wax paper to cool.
- 2. In a salad bowl, layer the spinach leaves, strawberries, and crumbled goat cheese. Add the cooled candied pecans.
- 3. Drizzle balsamic vinaigrette over the salad just before serving. Enjoy!
Notes
- You can substitute goat cheese with feta if desired.
- The candied pecans can be made ahead and stored in an airtight container for up to a week.
Nutrition
Serving: 1servingCalories: 206kcalCarbohydrates: 10gProtein: 4gFat: 18gSaturated Fat: 5gCholesterol: 15mgSodium: 92mgFiber: 3gSugar: 7g
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