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