Best Ever Strawberry Spinach Salad

Best Ever Strawberry Spinach Salad

Serves: 6
Active Time: 15 min
Total Time: 30 min

Candied Pecan Ingredients

1 Tbsp Butter
1 Tbsp packed light brown sugar
1/2 cup pecan halves
pinch salt

Dressing Ingredients

2 Tbsp granulated sugar
1/4 cup extra light tasting olive oil
1/4 cup white wine vinegar
1 Tbsp dijon mustard
2 Garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika

Salad Ingredients

10 ounces fresh baby spinach- rinsed, dried and torn into bite-sized pieces
1/4 small red onion sliced
1 quart fresh strawberries, hulled and quartered
1/2 cup fresh blueberries
1/2 avocado, cut into bite sized pieces
1/2 (5 ounce) package feta

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 1/2 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 remaining dressing on the side. Enjoy!

Donna's notes: 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.