- 25 minutes
- 5 minutes
Fresh crisp spinach salad is taken to another level with bursts of sweetness from fresh summer fruit and buttery avocado. It is tossed in a sweet and tangy vinaigrette and topped with crunchy nuts and creamy cheese.
- Place a silpat mat or a sheet of parchment paper on the counter top to dry the pecans. In a small skillet over medium heat melt butter. Add pecans, sugar and salt. Stir until pecans are well coated. Stir until the sugar caramelizes, about 3-5 minutes. Spread onto silpat or parchment paper. Separate pecans. Allow to cool.
- Meanwhile: in a pint size mason jar combine dressing ingredients. Seal and shake until well combined. Set aside on the counter. The dressing may solidify in the refrigerator. It is best to allow dressing to sit on the counter. Shake well before using.
- In a large bowl combine the spinach, onions, strawberries and blueberries. Pour about 1/2 of dressing over salad, and toss. Top with avocado, cheese and candied nuts. Refrigerate for 15 minutes before serving Serve with the remaining dressing on the side.
- If you are making the salad ahead. Prep the salad ingredients and refrigerate. Then dress the salad about 15 minutes before serving. This will help keep the spinach from wilting.