Breastfeeding Friendly Vegan Strawberry Spinach Salad
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Learn more →Ingredients
4 servings
For the salad
- 5 oz baby spinach
- 1 lb fresh strawberries, hulled and sliced
- ¼ cup red onion, very thinly sliced
For the candied pecans
- 1 cup pecan halves
- 2 tbsp maple syrup
- ¼ tsp fine sea salt
- ⅛ tsp cayenne pepper (optional)
For the vinaigrette
- 3 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- ¼ cup extra-virgin olive oil
Instructions
- 1
Heat a small skillet over medium heat. Add the pecan halves and drizzle with 2 tbsp maple syrup, then sprinkle with 1/4 tsp salt and the cayenne, if using. Stir to coat and cook, stirring frequently, for 3–4 minutes until the syrup is absorbed and the pecans are fragrant and lightly toasted — watch closely, as the syrup can scorch quickly. Spread the pecans in a single layer on a plate or piece of parchment and let cool for at least 5 minutes; they will crisp as they cool.
- 2
In a small bowl, whisk together the balsamic vinegar, 1 tbsp maple syrup, Dijon mustard, 1/4 tsp salt, and black pepper until combined. Drizzle in the olive oil in a steady stream while whisking continuously until the dressing is emulsified and slightly thickened.
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