Description
Berry spinach salad is loaded with berries, candied maple pecans, honey goat cheese, & homemade raspberry vinaigrette. The ultimate summer salad recipe!
Ingredients
Units
Scale
- Candied Maple Pecans
- 1 cup raw pecans (could also use walnuts)
- 1 tablespoon coconut oil
- 2 tablespoons pure maple syrup
- pinch of salt
- Raspberry Vinaigrette
- 1 cup frozen raspberries, thawed (or use fresh)
- 1/2 cup olive oil
- 1/4 cup Red wine vinegar (or raspberry vinager)
- Salt and pepper to taste (at least 1/4 teaspoon each)
- 1/4 cup agave nectar or pure maple syrup
- 1/4 cup cold filtered water, to thin
- Salad
- spinach leaves
- Fresh berries of choice, such as: raspberries, blueberries, blackberries, quartered strawberries, pitted cherries
- Optional: Honey or plain goat cheese, crumbled
Instructions
- Make the candied maple pecans: Heat a large nonstick skillet over low heat. Add the pecans and allow them to toast slightly, about 3 to 5 minutes – stir frequently and keep and eye on them so they don’t burn. Once the pecans have just begun to get toasted add the coconut oil, maple syrup, and salt.Cook stirring constantly until the maple syrup has mostly cooked off and the pecans look like they have a glaze on them – about 2 to 3 minutes. Immediately remove them from the heat onto a plate, spread them out with your spatula and allow them to cool completely, set aside.
- Make the raspberry vinaigrette: Add all of the vinaigrette ingredients to a blender, blend on high until smooth. Taste and adjust flavors as needed. Pass the dressing through a fine mesh siv to remove any seeds.
- Assemble salad: Add enough spinach to fill a serving bowl (or smaller bowls if not serving to a crowd), Add piles of the berries/fruit you’re using on top of the salad. Add the pecans (you might have some leftover). Add some crumbled goat cheese, if using. Just before serving drizzle the raspberry vinaigrette over top of the salad. Serve immediately.
- Leftovers: Once the berries are washed and the salad is dressed it is best eaten when fresh. You may have pecans leftover – store them in an air tight container on the counter. You may also have raspberry vinaigrette left over – store in an air tight container in the fridge for up to 1 week or freeze for up to 3 months.
Notes
Vegan/dairy free: To keep this salad vegan and dairy free omit the goat cheese.
I imagine any kind of fruit you love would work well in this salad, but I think peaches wold be really tasty with that raspberry vinaigrette! Someone please try it!
