Fresh Loaded Strawberry Spinach Salad with Caramelized Pecans
This vibrant salad combines baby spinach, juicy strawberries, and crunchy caramelized pecans, making it a delightful dish for summer gatherings or a light lunch.
Ingredients
Salad Base
- 6 cups baby spinach Wash thoroughly before using.
- 1 pint fresh strawberries Hulled and sliced.
Caramelized Pecans
- 1 cup pecans Roughly chopped.
- 2 tablespoons granulated sugar Helps in caramelizing the pecans.
- 1 tablespoon olive oil For sautéing the pecans.
Dressing
- 2 tablespoons balsamic vinegar Provides tanginess.
- 1 tablespoon honey or maple syrup Adjust according to taste.
- 1 teaspoon Dijon mustard Adds flavor depth.
- 2 tablespoons olive oil For the dressing.
- to taste salt and freshly ground black pepper For seasoning.
Instructions
Preparation
- Whisk together 2 tablespoons of olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, and a pinch of salt and pepper in a small bowl.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped pecans and 2 tablespoons of sugar. Stir constantly for about 5-7 minutes until they are golden brown and caramelized.
Assembly
- In a large bowl, combine the baby spinach and sliced strawberries, then drizzle the prepared dressing over them and toss gently.
- Carefully add the caramelized pecans on top of the salad.
- Taste the salad and adjust salt, pepper, or sweetener as needed.
Notes
Serve in a large bowl or plated individually. Pair with grilled chicken, fish, or crusty bread. Best enjoyed fresh, but can be stored in the refrigerator for 1-2 days.