Strawberry Spinach Salad with Candied Pecans

I love tossing fresh fruits into salads for a bright pop of color and sweet juicy flavor. This Strawberry Spinach Salad with Candied Pecans is one of my favorites because it’s so simple to make and pairs perfectly with just about anything!

I serve it with a balsamic vinaigrette, but I’m usually too pressed for time to make my own so I just use the bottled variety.

*Serves: serves 4 to 6

Ingredients:

·         2 tbsp butter

·         1 cup pecan halves

·         2 tbsp brown sugar

·         6 oz baby spinach leaves

·         1½ cups sliced strawberries, stems removed

·         ¼ cup crumbled goat cheese (or feta cheese if desired)

·         balsamic vinaigrette

      Instructions:

1.    Melt the butter in a small skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize (about 3 minutes). Spread out pecans on a wax paper lined baking sheet to cool.

2.    In your salad bowl layer the spinach leaves, strawberries, goat cheese and pecans. Don't pour dressing on salad until ready to serve. 

 Enjoy!