Strawberry Spinach Salad with Candied Pecans
Strawberry Spinach Salad with Candied Pecans is a delicious salad that pairs perfectly with just about anything!
Strawberry Spinach Salad with Candied Pecans is a delicious salad that pairs perfectly with just about anything!
- Carbohydrate 94.3716511543231 g
- Cholesterol 61.006250026162 mg
- Fat 102.87264135041 g
- Fiber 19.1861375461106 g
- Protein 16.8355656640917 g
- Saturated Fat 21.4563812035687 g
- Serving Size 1 1 recipe (611g)
- Sodium 315.706739570694 mg
- Sugar 75.1855136082125 g
- Trans Fat 5.76506015136293 g
- Calories 1284 calories
Step-by-step
- 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.
- In your salad bowl layer the spinach leaves, strawberries, goat cheese and pecans.
- Don't pour dressing on salad until ready to serve.
- Enjoy!
Brown sugar dictates the success of the candied pecans, requiring constant attention over medium heat to avoid burning. Skillets made from cast iron retain too much heat for this delicate task, so use a heavy-bottomed stainless steel pan to prevent the sugar from scorching before the three-minute cooking mark is reached. Spreading the hot nuts onto wax paper immediately stops the cooking process and prevents a sticky clump from forming on the baking sheet.
Spinach leaves wilt rapidly under moisture, meaning dressing must be withheld until the exact moment of service. Goat cheese adds a sharp tang that cuts through the fruit and sugar, but feta functions as an equal one-to-one volume substitute if preferred. Slicing the strawberries uniformly ensures every bite contains equal parts acidity and sweetness.
Preparing components in advance requires strict separation to maintain textures. Nuts stay crisp in an airtight container at room temperature for up to five days, while washed spinach must remain thoroughly dry in the refrigerator to prevent premature rotting.
Freezing destroys the structural integrity of both spinach and fresh berries, rendering this dish entirely unsuitable for sub-zero storage or reheating.
