Baby Spinach Salad with Goat Cheese and Candied Pecans
Ingredients
- For the Salad:
- 6 cups fresh baby spinach
- ½ cup candied pecans (see directions below)
- ¼ cup crumbled goat cheese
- ¼ red onion, thinly sliced (optional)
- ½ cup dried cranberries or cherries (optional for sweetness)
- For the Candied Pecans (if making homemade):
- ½ cup pecans
- 2 tablespoons sugar
- 1 teaspoon butter
- Pinch of salt
- For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar or apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper, to taste
Instructions
- Step 1: Make Candied Pecans (Optional Homemade): In a skillet over medium heat, melt butter. Add sugar and pecans, stirring constantly until sugar melts and coats the pecans (3–5 minutes). Sprinkle a pinch of salt and remove from heat. Let cool.
- Step 2: Prepare the Dressing : In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until smooth. Adjust sweetness or acidity as needed.
- Step 3: Assemble the Salad : In a large mixing bowl, combine baby spinach, red onion, and dried cranberries (if using). Drizzle with prepared dressing and toss gently to coat.
- Step 4: Add Toppings : Sprinkle crumbled goat cheese and candied pecans over the top. Serve immediately for best freshness and texture.