Cooking with fresh ingredients is a delightful adventure that sparks joy and creativity. Making a spinach salad with candied pecans turns mealtime into a fun, vibrant experience, filling my kitchen with warmth and happiness. It’s a simple way to add excitement and flavor to everyday meals.

Ingredients

• 1 tablespoon butter
• ½ cup pecan halves
• 2 tablespoons brown sugar
• 2 tablespoons of balsamic or white wine vinegar
• 2 tablespoons of olive oil
• 1 6-ounce package of baby spinach, long stems removed
• 1 Pomegranate, seeded
• ¼ cup feta or Gorgonzola cheese

Directions

1. Melt butter in a small frying pan over low heat.
2. Add pecans and 1 tablespoon of the brown sugar.
3. Cook for 2 to 3 minutes, stirring constantly until nuts are caramelized.
4. Spread out on wax or parchment paper to cool.
5. In a jar with a lid, combine the remaining brown sugar, olive oil and vinegar, shake until sugar is melted.
6. Place spinach in a large salad bowl and coat with the dressing, mix.
7. Stir in pecans and pomegranate seeds, sprinkle with feta cheese or Gorgonzola cheese

Optional stir ins:

• Thinly sliced tart apple
• Golden raisins
• Sliced Strawberries
• Raspberries
• Blueberries

Tagged: dinner, Entree, lunch, recipe, salad, spinach salad