An Inspired Cook

I’ve always loved spinach to make salads or to enhance a pasta or soup dish. Recently I’ve been on a salad kick and this Strawberry Spinach Salad with Candied Pecans was one of the best. The strawberries had the perfect amount of sweetness which balanced the spinach, candied pecans and goat cheese crumbles. I had some strawberries in the freezer and picked out a few to make a strawberry vinaigrette. It goes quite well on this salad but you can also go with a balsamic vinaigrette if you prefer a more savory dressing. The candied pecans give the salad texture and crunch while the goat cheese counters the sweetness with a bit of tangy creaminess. It all comes together to make a flavorful salad to go alongside most any entree.

I like to make the vinaigrette first so it has time to sit in the fridge and let all the flavors come together. Start with a few strawberries, either fresh or frozen will work. I used 5 large frozen strawberries.

I used a hand blender to make the vinaigrette but if you don’t have one, a small food processor or blender will do. Place the strawberries into the cup or bowl and blend.

If using frozen strawberries, thaw completely and they will blend easily.

Add the Agave, vinegar and olive oil. Blend well.

Season with some salt and pepper. Continue to blend until the vinaigrette is emulsified.

Makes approximately 1 cup. Refrigerate until ready to use.

Next prepare the candied pecans. They will need time to cool before going on the salad so it’s best to make them a couple hours ahead of time. The ingredients are 1 cup raw pecans, butter, brown sugar, cinnamon, salt and water.

In an 8 inch skillet (cast iron works great), melt the butter over medium high heat. Add the brown sugar.

Add the cinnamon and salt.

Add the water and pecans. Stir the pecans until they are completely coated.

Stir the pecans as the sauce thickens.

Line a baking sheet with parchment paper and pour the pecans on top in a single layer. Allow the pecans to cool. The coated pecans will taste really good on top of your salad.

Fill a serving bowl with a bed of spinach leaves. If spinach is large leaves, roughly chop to make it easier to eat. Add sliced strawberries, sprinkle candied pecans and goat cheese crumbles over top. Drizzle with strawberry vinaigrette and enjoy!

Strawberry Spinach Salad with Candied Pecans

Fresh Spinach, as much as you want
Fresh Strawberries, cut in half
Candied Pecans, recipe follows
Goat Cheese, crumbled
Strawberry Vinaigrette, recipe follows

Strawberry Vinaigrette
5 – 6 large Strawberries, fresh or frozen
1 1/2 tablespoon Agave Nectar
2 tablespoons Cider Vinegar
1/4 cup Olive Oil
1/4 teaspoon Salt
1/8 teaspoon Black Pepper

Use a hand blender, small food processor or small blender to blend the strawberries, agave, vinegar, and olive oil until the vinaigrette has emulsified. Season with salt and pepper and blend well. Refrigerate until ready to use.

Candied Pecans
1 cup Raw Pecans
2 tablespoons Unsalted Butter
1 1/2 tablespoon Brown Sugar
1/4 teaspoon Cinnamon
Pinch of Salt
2 teaspoons Water
In a small skillet over medium high heat, melt butter and add remaining brown sugar, cinnamon, salt and water. Add the pecans as the sauce begins to thicken. Transfer to a baking sheet lined with parchment paper. Spread the pecans across the parchment paper in a single layer and let cool completely. Store any unused pecans in a zip lock bag in a cool place.

To assemble salad: In a serving bowl, make a bed of spinach leaves on the bottom. Any large leaves can be roughly chopped. Arrange the cut strawberries on top of the spinach. Sprinkle candied pecans and crumbles of goat cheese over top. Drizzle the salad with Strawberry Vinaigrette.