STRAWBERRY SPINACH SALAD

This Strawberry Spinach Salad will rock your world! This simple recipe is a celebration of summers bounty in the most spectacular salad you will ever eat. Fresh crisp spinach salad is taken to another level with bursts of sweetness from fresh summer fruit and buttery avocado. It is tossed in a sweet and tangy vinaigrette and topped with crunchy nuts and creamy cheese.

My boys are not big salad eater so I don't usually make fancy salads for dinner unless we are having a party or company.🤦🏻‍♀️

I tend to grab whatever I have in the house and put together a simple salad because I am the only one eating it. I just really love a good salad!!

BUT after trying this salad….obviously on non stop persisting, the boys are now fans!! 👏🏻😎 I now make it as a regular side dish for the family once a week!!

The buttery avocado and bright blueberry flavors added so much to this new favorite. Then it is tossed in a fabulous sweet and tangy vinaigrette and topped with fresh avocado, buttery candied pecans and melt in your mouth cheese.

This spinach salad is so refreshing. This salad uses a whole lot of strawberries and has the extra protein and nutrition of pecans and feta cheese. It’s pretty, satisfying and can be on the table quickly.

I love to snack on the candied pecans and they are great on ice cream so I double the candied pecan recipe and save 1/2 for later. The recipe as written will allow about 5 candied pecans per serving.

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, blue cheese 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.

INGREDIENTS

Candied Pecans

1 tablespoons butter

1 tablespoons packed light brown sugar

1/2 cup pecan halves

pinch salt

Dressing

2 tablespoons granulated sugar

1/4 cup extra light tasting olive oil

1/4 cup white wine vinegar

1 tablespoon Dijon mustard

3 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

Salad:

4 cups fresh baby spinach - rinsed and dried

250 gms fresh strawberries, hulled and quartered

1 cup fresh blueberries

1 avocado, cut into bite-sized pieces

1/2 cup feta cheese crumbled

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, strawberries and blueberries. Pour dressing over salad, and toss. Top with avocado, cheese and candied nuts.

Refrigerate for 15 minutes before serving (or serve immediately).

ENJOY 😊