Description
A refreshing Strawberry & Goat Cheese Salad topped with candied pecans, perfect for a light meal or side dish.
Ingredients
- 2 Tablespoon butter
- 2 Tablespoons honey
- 1 Cup pecan halves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ Cup strawberries, stems removed
- 1 Tablespoon apple cider vinegar
- 1 teaspoon honey
- ¼ teaspoon salt
- Pinch black pepper
- ¼ Cup olive oil
- 5 ounces spring mix, or your favorite greens
- 1 ½ Cup strawberries, stems removed and sliced
- ¼ Cup red onion, sliced
- 1 avocado, cut into cubes
- 4 ounces goat cheese
Instructions
- Add the butter to a small skillet over medium heat.
- Once the butter has melted, add in the honey and pecans. Stir well to coat the nuts.
- Continue to cook for about 5-7 minutes until the pecans are toasted and fragrant. Season with the salt and pepper.
- Remove from the heat and allow to cool completely.
- Add the strawberries to a high-speed blender and puree.
- Add in the vinegar, honey, salt, and black pepper and blend again.
- Then add the olive oil and process until emulsified. It should be a nice pink color.
Notes
- Feel free to substitute the spring mix with any greens of your choice.
- For a vegan version, replace goat cheese with a plant-based alternative.
- Store leftover vinaigrette in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop and Blender
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg