This Strawberry Spinach Salad with Candied Pecans is more than just a salad; it's an experience. It's a burst of sweet and savory flavors, crunchy textures, and a visual delight that will impress even the most discerning palates. I created this recipe on a whim, needing something both healthy and satisfying after a particularly long day. Let me tell you, it hit the spot!
What makes this salad special? It's the unexpected combination of sweet candied pecans and the slightly tart strawberries that really sings. The spinach provides a healthy base, and the simple balsamic vinaigrette ties everything together perfectly. Think of this recipe as a blank canvas – it's easy to customize to your liking. Don't like balsamic? Try a different vinegar! No honey? Maple syrup works too!
One time, I made this salad for a potluck, and it was the first dish to disappear. People were raving about the candied pecans—who knew such a simple thing could be so addictive? You'll find yourself making extra pecans; they are amazing on everything!
Required Equipments
- Large bowl
- Whisk
- Baking sheet
- Small saucepan
- Measuring cups and spoons
Strawberry-Spinach-Salad-with-Candied-Pecans
A delightful salad combining the sweetness of strawberries and candied pecans with the freshness of spinach, all tossed in a simple yet flavorful balsamic vinaigrette.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's tackle those dreamy candied pecans. In a small saucepan, combine 1/2 cup of pecan halves with 1/4 cup of granulated sugar and 2 tablespoons of water. Bring to a simmer over medium heat, stirring frequently. The sugar should melt and form a light caramel coating around the pecans. This takes about 5-7 minutes. Once nicely coated, spread them onto a baking sheet lined with parchment paper to cool completely. Don't rush this part; you want them to harden nicely!
- Next, let's prep the salad! Wash and dry 5 ounces of fresh spinach. Roughly chop it—no need to be too precise. I like some larger pieces to add texture. Speaking of texture, hulled strawberries add another layer of flavor to the salad. Slice about 1 cup of fresh strawberries and set aside.
- Now for the dressing: In a large bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, and a pinch of salt and pepper. Taste and adjust to your liking—maybe a tiny squeeze of lemon juice to brighten things up? Once the dressing is perfect, add the spinach and strawberries to the bowl. Gently toss to combine. Don't over mix, you want everything to still feel fresh and lively.
- Finally, gently fold in the candied pecans. Arrange on a serving platter and admire your work! You officially made a delicious and impressive salad that looks almost too good to eat. Almost...
📝 Notes
- For extra sweetness, add a teaspoon of orange zest to the dressing.
- If your strawberries are particularly tart, increase the honey in the dressing slightly.
- Feel free to add other nuts like walnuts or almonds instead of pecans.
- To make the salad more substantial, add some crumbled feta cheese
🍎 Nutrition
Calories: 250 kcal
Protein: 5 g
Fat: 15 g
Carbohydrates: 20 g
Fiber: 3g
Calcium: 20 mg
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