Strawberry Spinach Salad with Candied Pecans Recipe

Recipe By Slurrp

This refreshing Strawberry Spinach Salad with Candied Pecans is a perfect blend of sweet and savory flavors. The combination of fresh strawberries, baby spinach, and creamy goat cheese creates a delightful balance of textures and tastes. Topped with crunchy candied pecans and drizzled with a tangy balsamic vinaigrette, this salad is a delicious and healthy option for any meal. It's easy to make and is sure to impress your guests.

3.8
18 Rating -
Rate
Non Vegdiet
10minstotal
5minsPrep
5minsCook
10m.total
5m.Prep
5m.Cook
Strawberry Spinach Salad with Candied Pecans
plan
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ingredients serve

Ingredients for Strawberry Spinach Salad with Candied Pecans Recipe

  • as per your need For The Candied Pecans
  • 0.17 cup Pecan Halves
  • 0.33 tablespoon Unsalted Butter
  • 0.33 tablespoon Brown Sugar
  • pinch Pinch Of Salt
  • as per your need For The Salad
  • 1 cup Baby Spinach
  • 0.17 cup Sliced Strawberries
  • 0.08 cup Crumbled Goat Cheese
  • as needed For The Balsamic Vinaigrette
  • 1/2 tablespoon Balsamic Vinegar
  • 0.33 tablespoon Olive Oil
  • 0.17 tablespoon Honey
  • 0.17 teaspoon Dijon Mustard
  • As required Salt And Pepper To Taste

Directions: Strawberry Spinach Salad With Candied Pecans Recipe

Cooking Directions

  • STEP 1.Start by preparing the candied pecans. In a small saucepan, melt butter over medium heat. Add pecans, brown sugar, and a pinch of salt. Cook, stirring constantly, until the sugar has melted and the pecans are coated. Remove from heat and let cool.
  • STEP 2.In a large bowl, combine baby spinach, sliced strawberries, and crumbled goat cheese. Toss gently to mix.
  • STEP 3.To make the balsamic vinaigrette, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl.
  • STEP 4.Drizzle the balsamic vinaigrette over the salad and toss to coat evenly. Top with the candied pecans.
  • STEP 5.Serve immediately and enjoy!

Cooking Tips

  • Make sure to let the candied pecans cool completely before adding them to the salad to prevent wilting the spinach.
  • You can make the candied pecans ahead of time and store them in an airtight container for up to a week.
  • Feel free to add other ingredients to the salad, such as avocado, red onion, or grilled chicken, to make it more filling and flavorful.

Storage and Serving

  • This salad is best served immediately after assembling to maintain the freshness and crispness of the ingredients.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days.
  • To serve again, give the salad a quick toss and add more dressing if needed.
Nutrition
value
305
calories per serving
6 g Fat7 g Protein55 g Carbs5 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    7g
  • Carbs
    55g
  • Fiber
    5g

MacroNutrients

  • Carbs
    55g
  • Protein
    7g
  • Fiber
    5g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    86mg
  • Iron
    12mg
  • Vitamin A
    847mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    63mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    15mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    68mg
  • Manganese
    < 1mg
  • Phosphorus
    160mg
  • Selenium
    11mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp