Simple, but enriched by the season.
Strawberries thick with flavor, sliding over crisp spring greens that drip with balsamic vinaigrette. A sprinkle of pecans in a spiced coat, fresh out of the oven.
Strawberry Balsamic Salad with Seasoned Pecans
8 oz. fresh strawberries, hulled and halved
2 cups spring greens mix
For the pecans:
6 oz. pecans
2 tbsp. olive oil
1 tsp. cinnamon
1 tsp. paprika (learn how to make your own here)
1 tsp. cumin
1 tsp. cayenne pepper
For the balsamic vinaigrette:
1 oz. balsamic vinegar
3 oz. olive oil
1 teaspoon minced garlic
Salt & pepper
1. Preheat oven to 300. Pour pecans into a glass baking dish (9×9) and drizzle with olive oil and spices. Toss to coat. Bake for 25–30 minutes until toasted.
2. In a small mixing bowl, combine balsamic, olive oil, garlic, and salt and pepper. Whisk together.
3. For salad, combine greens and strawberry slices in a large bowl. Add balsamic and toss. Sprinkle pecans on top.