Spinach Salad with Strawberries and Pecans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Toasted pecans and a simple vinaigrette top a healthy salad packed full of flavors. Ingredients:
1/2 cup chopped pecans |
4 cups baby spinach |
6 ounces strawberries, hulled and quartered (about 1 cup) |
1/4 cup thinly sliced red onion |
1 ounce goat cheese, crumbled |
3 tablespoons balsamic vinegar |
2 tablespoons fresh lemon juice |
1 tablespoon dijon mustard |
1/2 cup extra-virgin olive oil |
salt and pepper |
Directions:
1. Preheat oven to 325°F. Place pecans on a rimmed baking sheet and bake until golden and fragrant, about 5 to 7 minutes, stirring halfway through. Transfer to a bowl and set aside to cool.
2. Mix spinach, strawberries, onion and goat cheese in a large bowl. In a separate bowl, whisk together balsamic vinegar, lemon juice and mustard. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper. Toss salad with dressing, top with pecans and serve.
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