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