Description
Strawberry Spinach Salad with Candied Pecans is simple, requiring only 30 minutes. Tender spinach, crunchy pecans and juicy strawberries are tossed with a homemade tangy-sweet vegan dressing that is sure to please the whole family.
Ingredients
Scale
- 1 cup grape seed oil
- 1 pint fresh strawberries, halved (divided)
- 3 TBS balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp ground tarragon
- 1-2 TBS honey (depending on desired amount of sweetness)
- 1 cup raw pecan halves
- 3 TBS coconut oil, melted
- 2 TBS coconut sugar
- Pinch of salt
- Pinch of cinnamon
- 10 oz. fresh spinach
Instructions
- DRESSING: In a blender or food processor, mix grape seed oil, 1/2 pint of fresh strawberries, balsamic vinegar, salt, pepper, tarragon and desired amount of honey (start with 1 TBS and add as needed) and blend until fully incorporated. Set aside.
- CANDIED PECANS: Heat oven to 325 degrees and place pecans on a parchment-lined baking sheet. Roast for 5-6 mintues (watch carefully, they burn easily). While pecans are baking, combine coconut oil, coconut sugar, salt and cinnamon in a small bowl. Whisk to combine. Remove toasted pecans from the oven, toss with coconut oil mixture and spread them back out on the baking sheet. Toast for an additional 4-6 minutes or until fragrant and golden brown. Allow pecans to cool before adding them to the salad.
- ASSEMBLY: Divide spinach equally into 4 bowls. Top with 1/4 of the remaining fresh strawberries. Add 1/4 cup of candied pecans to each salad. Drizzle desired amount of dressing on each salad and sprinkle liberally with hemp hearts.