Best Ever Strawberry Spinach Salad
Ingredients
Candied Pecans:
- 1 tbsp. butter
- 1 tbsp. light brown sugar, packed
- ½ cup pecan halves
- Pinch salt
Dressing:
- 2 tbsp. granulated sugar
- ¼ cup extra light tasting olive oil
- ¼ cup white wine vinegar
- 1 tbsp. Dijon mustard
- 2 garlic cloves, minced
- ½ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. paprika
Salad:
- 10-ounces fresh baby spinach, rinsed, dried and torn into bite-size pieces
- ¼ small red onion sliced
- 1-quart fresh strawberries, hulled and quartered
- ½ cup fresh blueberries
- ½ avocado, cut into bite sized pieces
- 5 ounces blue cheese crumbles
Instructions
- Place a silpat mat, or a sheet of parchment paper, on the counter top to dry the pecans.
- In a small skillet, over medium heat, melt butter.
- Add pecans, sugar and salt; stir until pecans are well coated.
- Stir until the sugar caramelizes, about 3 – 5 minutes.
- Spread onto silpat or parchment paper; separate pecans; allow to cool.
- Meanwhile, in a pint size mason jar, combine dressing ingredients; seal and shake until well combined; set aside on the counter.
- In a large bowl, combine the spinach, onions, strawberries and blueberries; pour about ½ of dressing over salad, and toss.
- Top with avocado, cheese and candied nuts.
- Serve remaining dressing on the side.
- Refrigerate for 15 minutes before serving (or serve immediately).
- Serve with the remaining dressing on the side.
Notes
The dressing may solidify in the refrigerator. It is best to allow dressing to sit on the counter. Shake well before using. If you are making the salad ahead, prep the salad ingredients and refrigerate. Then dress the salad about 15 minutes before serving. This will help keep the spinach from wilting. Mozzarella, feta or goat cheese are also amazing on this salad. Lighten it up by subbing plain pecans for the candied ones and eliminate the sugar from the dressing. Add sliced grilled chicken for a fabulous summer meal.