Spinach Salad with Strawberries, Goat Cheese & Candied Pecans

Fresh baby spinach topped with juicy strawberries, creamy goat cheese, the tastiest paleo candied pecans, all tossed with a tangy Balsamic Shallot Vinaigrette.

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INGREDIENTS

– Baby Spinach – Mesclun – Strawberries – Goat Cheese – Paleo Candied Pecans Full Ingredients

Step-by-step instructions!

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Place raw pecans in single layer on parchment-lined baking sheet and toast for 4 minutes. Meanwhile, mix remaining ingredients in a heat proof bowl.

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Remove pecans from oven and add to bowl with remaining ingredients. Gently stir to combine and place back on the parchment-lined baking sheet in a single layer.

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Place back in oven and bake for another 4-6 minutes or until fragrant and golden. Let it cool on the pan.

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In a liquid measuring cup, whisk together all the ingredients until very well combined. Set aside.

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Combine all ingredients (except mint) in a large bowl or assemble on a platter, and toss with balsamic vinaigrette to taste when ready to serve. Top with fresh mint for garnish.

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