Warm Spinach and Strawberry Salad with Candied Pecans

This warm spinach and strawberry salad features the delightful crunch of candied pecans and a tangy balsamic dressing.

Ingredients

• 6 cups baby spinach
• 1 pint strawberries, hulled and sliced
• 1/2 cup candied pecans
• 1/4 cup red onion, thinly sliced
• 1/4 cup balsamic vinaigrette
• 2 tablespoons olive oil
• to taste salt and pepper
• 1/4 cup crumbled goat cheese

Instructions

1. Heat a large skillet over medium heat and add the olive oil.
2. Add the red onion and saute until softened, about 3-4 minutes.
3. Reduce heat to low and stir in the balsamic vinaigrette, heating it gently without boiling.
4. Add the spinach to the skillet, tossing gently to wilt it slightly.
5. Remove the skillet from heat. Add the strawberries and candied pecans, tossing to combine with the spinach.
6. Season the salad with salt and pepper to taste.
7. Transfer the salad to a serving dish and sprinkle with crumbled goat cheese.
8. Serve immediately while the salad is still warm.

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---