Barley Free Classic Strawberry Spinach Salad
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Learn more →Ingredients
4 servings
For the candied pecans
- ½ cup pecan halves
- 1 tbsp granulated sugar
- 1 pinch salt
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp dijon mustard
- 1 tsp poppy seeds
- ¼ tsp salt
- ⅛ tsp black pepper
For the salad
- 5 oz baby spinach
- 1 lb fresh strawberries, hulled and sliced
- ¼ medium red onion, very thinly sliced
- 3 oz feta cheese, crumbled
Instructions
- 1
Heat a small skillet over medium heat. Add the pecan halves, granulated sugar, and pinch of salt, stirring constantly until the sugar melts and coats the pecans and they turn a deep golden brown, about 3–4 minutes — watch closely, as the sugar can burn quickly. Immediately transfer to a piece of parchment paper or a lightly oiled plate and spread in a single layer to cool completely, about 5 minutes.
- 2
In a small bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, poppy seeds, salt, and black pepper until the dressing is smooth and emulsified.
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