Spinach and raspberry salad with candied pecans

Spinach and raspberry salad with candied pecans
Spinach and raspberry salad with candied pecans

Try this Spinach and Raspberry Salad with Candied Pecans. Fresh spinach, juicy raspberries, and sweet candied pecans are tossed in a tangy balsamic vinaigrette for a perfect balance of sweet and savory.

Ingredients:

  • 6 cups baby spinach
  • 1 pint fresh raspberries
  • 1/2 cup crumbled feta cheese
  • 1/2 cup candied pecans
  • 1/4 cup balsamic vinaigrette
  • Salt and pepper to taste

For the Candied Pecans:

  • 1 cup pecan halves
  • 1/4 cup brown sugar
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon salt

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, combine the pecan halves, brown sugar, unsalted butter, and salt.
  4. Spread the pecan mixture evenly on the prepared baking sheet.
  5. Bake the pecans for 10-12 minutes, or until they are golden brown and fragrant.
  6. Remove the baking sheet from the oven and let the pecans cool completely.
  7. In a large salad bowl, combine the baby spinach, fresh raspberries, crumbled feta cheese, and candied pecans.
  8. Drizzle the balsamic vinaigrette over the salad and toss gently to coat.
  9. Season with salt and pepper to taste.
  10. Serve the spinach and raspberry salad immediately as a refreshing and delicious appetizer or side dish. Enjoy!