Strawberry and Spinach Salad with Salt and Pepper Pecans

strawberry leadI have my friend Courtney Mertens to thank for this jewel. She makes it often, although she uses a different dressing. I couldn’t find the cookbook that contained the dressing recipe so I had to improvise. I like this dressing a great deal though, and I love using honey in my…well, everything. So this suits me well. Upon researching this salad, I found about fifty different versions, each varying only in the dressing. But most used sugar in the dressing and I opted for this slightly different approach. It also allows me to use some of my Homemade Whole Grain Mustard.

This recipe should be titled the “Your Children Will Eat This Spinach Salad Salad.” It is so sweet with the strawberries and honey. The salt and pepper pecans add a great bit of savory and spice. I have made it with feta (as shown in the photos) but I vastly prefer the blue cheese. Both are good. And both of my children ate both versions.

We ate this last night with just a roasted sweet potato to accompany it and it made a great meal, and probably one of the healthier meals we’ve had lately. Let’s just say that I need to enter a green phase for a while…after I make a triple layer chocolate cake for Ford’s birthday tomorrow. Not before that.

spinach salad pecans

Strawberry and Spinach Salad with Salt and Pepper Pecans
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Recipe type: Salad
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This is a wonderful salad for a lunch or as a side dish at dinner. It is also an incredible way to get your kids to fall in love with spinach.
Ingredients
  • 2 cups pecan halves
  • 1 egg, white only
  • 3 tablespoons brown sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup grapeseed oil (or olive oil)
  • 3 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon whole grain mustard
  • 6 ounces baby spinach
  • 6 to 8 medium strawberries, sliced
  • 4 ounces blue cheese crumbles (or feta)
  • ¼ red onion, sliced thinly, rinsed under cold water and drained
Instructions
  1. Preheat the oven to 300 degrees. Place the sugar and spices in a gallon size resealable plastic bag. In a small bowl, whip the egg white till it is white and frothy. Place the pecans into the egg whites and toss them with a slotted spoon until they are coated. Use the slotted spoon to transfer the eggy pecans to the bag containing the spices, without transferring excess egg. Seal the bag and shake it until the pecans are evenly coated. Place the coated pecans onto a cookie sheet lined with a silicone baking sheet and spread them out. Bake for 25 minutes, removing them at the 15 minute mark to redistribute them with a spatula. When done, remove them from the oven and loosen them from the baking sheet with a spatula. Allow them to cool.
  2. Meanwhile, in a small bowl or lidded jar, combine the oil, white wine vinegar, honey, and whole grain mustard. Whisk or shake to combine.
  3. Place the spinach, sliced strawberries, cheese and red onions in a large serving bowl. Toss with the salad dressing (you may not need all of it). Top with the seasoned pecans. Serve.

spinach salad prepNotes: Courtney’s version is from the Gourmet Our Way Cookbook. It is a Tulsa community cookbook by the Cascia Hall Preparatory School. It is a sugar based dressing and it is great. I’ve made it both ways now and I’m a fan of both. This dressing recipe is about twice as much as you will need for my amount of salad, but if you’d like to try a dressing that is more traditional for this potluck favorite salad, here it is: Mix in a jar ½ cup sugar, 1 tablespoon poppy seeds, 1 tablespoon sesame seeds, 1½ teaspoons minced onions, ¼ teaspoon Worcestershire sauce, ¼ teaspoon paprika, ½ cup white wine vinegar and ½ cup vegetable oil.

Also, two cups of pecans is an amount that accounts for the fact that I eat about 1/2 cup of the spiced pecans before they ever make it to the salad bowl. Feel free to adjust this measure down, or to snack along with me.

strawberry final[Left: Ford showing off his Lego sword and looking fierce. If a kid makes the mistake of being cute while I'm taking food photos...they are fair game, right? And to the right of Ford: a great salad and the prettiest salad servers in the world.]

The salad servers are yet another creation of my friend Nancy Lou Webster in Elgin, Texas. Here is a whole post on her amazing work. And here is Nancy Lou’s website.

Comments

  1. Kelly says

    Susan, thanks. I try not to worry about Facebook, but I do miss the banter, truly. I don’t miss all of the bad stuff about Facebook and I spend far less time lost in computer land these days…but I do miss my PIE friends. I’m so grateful you are all still coming by PIE.

  2. Kelly says

    Susan, isn’t that one of the handiest recipes in the world? Add that to the list of things I never have to buy again. I think I’ll always have a jar of homemade mustard in the fridge.

  3. Susan Burns says

    Just want to report that I go to
    great lengths to use your homemade mustard – and now here’s another opportunity. Yea!

  4. Kelly says

    Thank you, Brandy. It is a really terrific function when you are dealing with someone as chatty and photo oriented as I am. I love that print function, too.

  5. Brandy says

    I love that when I go to print, I am given the option to easily delete the partsI don’t want to include. great option!

  6. Susan Staring Peck says

    OMG! Where do you come up with these unusual, but utterly delicious combinations? I love your stuff! Don’t worry about Facebook! Never went there anyway! Cuz, Susan

  7. jen pratt says

    Have a friend staying with us who made the most amazing kale salad (with prosciutto, parmesan, lemon&olive oil dressing topped with seriously THE most amazingly sweet and fruity balsamic) last night. Think I will have to make this one tonight as a thank you….:-) So thank you for posting!

  8. Courtney says

    Caroline eats this salad for lunch almost every day! It will be nice to try it with a new dressing. The salt and pepper pecan idea is genius. Like your thinking!

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