Strawberry Spinach Salad with Goat Cheese & Pecans

30 min · Easy · Serves 4

340 kcal per serving · 10g protein

Baby spinach tossed with sliced strawberries, candied pecans and tangy goat cheese in a balsamic vinaigrette.

Ingredients

• 240 g Baby spinach
• 320 g Strawberries
• 160 g Goat cheese (soft)
• 100 g Pecans
• 4 tsp Light brown sugar (for candying)
• 40 g Red onion
• 4 tbsp Balsamic vinegar
• 6 tbsp Extra virgin olive oil
• 1 tsp Dijon mustard
• 2 tsp Honey
• 4 pinch Salt

Method

1. Heat a dry pan

   Heat a dry pan over medium.

2. Add pecans and brown sugar

   Add pecans and brown sugar.

3. Stir

   

   Stir for 3min until sugar melts and coats.

4. Tip onto parchment to cool

   Tip onto parchment to cool and crisp.

5. Whisk the Dressing

   

   In a small bowl whisk balsamic, olive oil, dijon, honey and salt until emulsified — thickened into one smooth dressing with no oil floating on top.

6. Hull the strawberries

   

   Hull the strawberries — cut out the green leafy tops — then halve them.

7. Thinly slice the red onion

   Thinly slice the red onion.

8. Crumble the goat cheese

   Crumble the goat cheese.

9. Toss the Greens

   

   In a wide bowl, gently toss spinach with most of the dressing.

10. Build

    

    Top spinach with strawberries, red onion, candied pecans and crumbled goat cheese.

11. Finish

    

    Drizzle remaining dressing over top. Serve immediately.