Strawberry Spinach Salad with Candied Pecans

• 6 cups fresh spinach
• 2 cups sliced strawberries
• 1/2 cup candied pecans
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 1/3 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 In a large bowl, combine spinach, strawberries, feta cheese, and red onion.
2. 2 In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
3. 3 Pour the dressing over the salad and toss to coat.
4. 4 Top with candied pecans just before serving.

Equipment

• Large bowl
• Whisk
• Cutting board
• Knife

Variations

• Add grilled shrimp for a protein boost.
• Substitute pecans with walnuts for a different crunch.

Substitutions

• Use goat cheese if feta isn't available.
• Substitute balsamic vinegar with red wine vinegar for a different tang.

Pairings

• Grilled chicken
• Warm crusty bread

Nutrition

Tips

• For the best texture, add candied pecans right before serving to keep them crunchy.
• Use fresh strawberries for optimal sweetness and flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Add dressing just before serving to prevent sogginess.

Freezing: This salad does not freeze well due to the fresh ingredients.

Serving Suggestions

• Pair with grilled chicken for a heartier meal.
• Serve with crusty bread on the side.

FAQ