Spinach Salad with Strawberries and Pecans

By sarah_carroll

Ingredients

• 1/2 cup chopped pecans
• 4 cups baby spinach
• 6 ounces strawberries, hulled and quartered (about 1 cup)
• 1/4 cup thinly sliced red onion
• 1 ounce goat cheese, crumbled
• 3 tablespoons balsamic vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• Salt and pepper

Details

Servings 4

Preparation

Step 1

Preheat oven to 325°F. Place pecans on a rimmed baking sheet and bake until golden and fragrant, about 5 to 7 minutes, stirring halfway through. Transfer to a bowl and set aside to cool.
Mix spinach, strawberries, onion and goat cheese in a large bowl. In a separate bowl, whisk together balsamic vinegar, lemon juice and mustard. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper. Toss salad with dressing, top with pecans and serve