Description
A fresh and vibrant salad with sweet candied pecans, juicy strawberries, and creamy goat cheese, all tossed with spinach and drizzled with tangy balsamic vinaigrette.
Ingredients
- Candied Pecans:
- 2 tbsp butter
- 1 cup pecans
- 2 tbsp brown sugar
- Salad:
- 6 oz spinach leaves
- 1 ½ cups strawberries, stems removed
- ¼ cup goat cheese (or feta cheese, if desired)
- Balsamic vinaigrette (Litehouse dressing recommended)
Instructions
- Candied Pecans: Melt the butter in a small skillet over medium heat. Add the pecans and brown sugar, stirring to coat. Cook for about 3 minutes, until the sugar begins to caramelize. Spread the pecans out on a wax paper-lined baking sheet to cool.
- Assemble the Salad: In a salad bowl, layer the spinach leaves, strawberries, goat cheese, and candied pecans.
- Serve: Drizzle the balsamic vinaigrette over the salad just before serving. Enjoy!
Notes
- For a lighter option, use a light balsamic vinaigrette or make your own at home.
- To make this salad a full meal, add grilled chicken or shrimp on top.
- If you prefer a different cheese, feta can also be a great alternative to goat cheese.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Cooked, Assembled
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 206
- Sugar: 12g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
