Fresh Strawberry Spinach Salad with Candied Pecans
A refreshing and vibrant salad combining fresh strawberries, spinach, and candied pecans. The balsamic vinaigrette adds a tangy sweetness that perfectly complements the other flavors.
Ingredients
Dressing
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- Salt and freshly ground black pepper (to taste)
Candied Pecans
- 3/4 cup roughly chopped pecans
- 1 1/2 tablespoons brown sugar
- 1/2 tablespoon butter
Salad
- 10 ounces baby spinach
- 1 pound fresh strawberries, hulled and sliced
- 5 ounces crumbled feta cheese
- 1/3 small red onion, thinly sliced
Instructions
- Whisk together balsamic vinegar, olive oil, dijon mustard, and honey. Season with salt and pepper.
- Melt butter in a skillet over medium heat. Add pecans and brown sugar; cook until sugar is melted and pecans are coated, stirring constantly. Let cool.
- In a large bowl, combine spinach, strawberries, feta cheese, and red onion.
- Add candied pecans and dressing. Toss gently to combine.
Notes
For best results, make the candied pecans ahead of time and store in an airtight container.
Nutrition
Calories: 350kcal | Carbohydrates: 25g | Protein: 8g | Fat: 25g | Sodium: 200mg