⏳ Yield & Time

Yield: 1 servings

Preparation Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

🍽 Ingredients

• 1 cup Pecans
• 1/4 cup Water
• 1/4 cup Brown sugar
• 5 ounces Fresh spinach
• 2 tablespoons Balsamic vinegar
• 1 tablespoon Olive oil
• 1 teaspoon Dijon mustard
• Pinch Salt
• Pinch Pepper
• 4 ounces Goat cheese

📖 Instructions

1. Preheat your oven to 350°F (175°C).
2. In a small saucepan, combine 1 cup of pecan halves with 1/4 cup of water and 1/4 cup of brown sugar. Bring to a simmer over medium heat, stirring frequently.
3. Reduce heat to low and cook for 10-12 minutes, or until the pecans are coated in a sticky syrup and golden brown. Stir occasionally to prevent burning. If it seems dry, add a tiny splash more water, a teaspoon at a time.
4. Spread the candied pecans on a baking sheet lined with parchment paper to cool completely. This is important so they don't stick together – trust me, I learned this the hard way!
5. While the pecans cool, prepare your salad. Wash and thoroughly dry 5 ounces of fresh spinach. Remove any thick stems. I like to use a salad spinner for this, it’s a lifesaver!
6. In a large bowl, whisk together 2 tablespoons of balsamic vinegar, 1 tablespoon of olive oil, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper. Taste it as you go, and adjust seasonings to your preference. I like to add a wee pinch more salt to cut the sweetness of the pecans.
7. Add the spinach to the bowl with the dressing and gently toss to coat. Be gentle! You don't want to bruise the spinach.
8. Crumble 4 ounces of goat cheese over the spinach. If you like your goat cheese extra creamy, let it sit out for 15-20 minutes before crumbling.
9. Add the cooled candied pecans to the salad. Gently toss again to combine everything.
10. Serve immediately. A good salad doesn’t wait!
11. Optional: Add other ingredients you love such as dried cranberries, red onion slices, or sunflower seeds. Get creative!

📝 Notes

• For extra sweetness, add a tablespoon of maple syrup to the candied pecans.
• If you don't have goat cheese, feta cheese works well too. It changes the flavor but is still good!