Brazil Nut Free Classic Strawberry Spinach Salad
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!