Strawberry Spinach Salad with Candied Pecans

Oh how I adore strawberry season! Cheap, plump berries for all!

I love tossing fresh fruits into salads for a bright pop of color and sweet juicy flavor. This Strawberry Spinach Salad with Candied Pecans is one of my favorites because it’s so simple to make and pairs perfectly with just about anything! Especially during grilling season!

Strawberry Spinach Salad with Candied Pecans

I’ll bring this salad to pot lucks or over to a friend’s house for dinner and it ALWAYS receives rave reviews.

I serve it with a balsamic vinaigrette, but I’m usually too pressed for time to make my own so I just use the bottled variety. If I’m making it to share with friends I’ll pour the dressing into a small mason jar to give the impression that I made the dressing too… is that cheating?

Strawberry Spinach Salad with Candied Pecans

Look, I love a good homemade dressing, but when you’re in a pinch the store bought stuff will suffice.

I have even used store bought candied pecans to make this salad before, BUT this time I’ll show you how simple these candied pecans are to make. Technically you could make half a batch for this salad, but I double it so that I can snack on the pecans…

Strawberry Spinach Salad with Candied Pecans

Those pecans go quickly.

So does this salad.

Strawberry Spinach Salad with Candied Pecans

I used soft goat cheese here, but a good feta cheese would work as well. Feta is more salty with a bit of a bite to it, where the goat cheese is more subtle in flavor with a creamy texture. Either one will work, so go with whatever tickles your taste buds!

Strawberry Spinach Salad with Candied Pecans

You’ll love every aspect of this beautiful salad, I just know it! :)

Strawberry Spinach Salad with Candied Pecans

Yield: serves 4 to 6

Strawberry Spinach Salad with Candied Pecans

Ingredients

  • 2 tbsp butter
  • 1 cup pecan halves
  • 2 tbsp brown sugar
  • 6 oz baby spinach leaves
  • 1 1/2 cups sliced strawberries, stems removed
  • 1/4 cup crumbled goat cheese (or feta cheese if desired)
  • balsamic vinaigrette (I used Litehouse dressing for this salad)

Instructions

  1. Melt the butter in a small skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize (about 3 minutes). Spread out pecans on a wax paper lined baking sheet to cool.
  2. In your salad bowl layer the spinach leaves, strawberries, goat cheese and pecans. Don't pour dressing on salad until ready to serve. Enjoy!
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Comments

  1. So simple. When I coat the pecans I forgo the butter & just melt the sugar in the pan & toss in the nuts–just be careful you don’t burn them.

  2. I’d fill my salad with way too many pecans, ha!! Love it!

  3. The perfect summer salad— pinned!

  4. I too have been putting fruit and fruit and cheese and sometimes nuts in salad. I can’t get enough of it. And look how beautiful it is! However, the candied pecans are a little something special. Very very nice. No I don’t think bottled dressing is cheating. I always like homemade better, BUT there are alternatives. Sometimes time demands we use those alternatives, as you already know.

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