Toasted pecans and a simple vinaigrette top a healthy salad packed full of flavors.
1/2 cup chopped pecans
4 cups baby spinach
6 ounces strawberries, hulled and quartered (about 1 cup)
1/4 cup thinly sliced red onion
1 ounce goat cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
Salt and pepper
How to Make It
Preheat oven to 325°F. Place pecans on a rimmed baking sheet and bake until golden and fragrant, about 5 to 7 minutes, stirring halfway through. Transfer to a bowl and set aside to cool.
Mix spinach, strawberries, onion and goat cheese in a large bowl. In a separate bowl, whisk together balsamic vinegar, lemon juice and mustard. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper. Toss salad with dressing, top with pecans and serve.