An easy, summertime candied pecan and spinach salad makes a quick meal. Topped with acai berries, blueberries, and an easy balsamic maple vinaigrette
Keyword candied pecans, spinach salad, summer
Prep Time 10minutes
Cook Time 10minutes
Total Time 30minutes
½tbs olive oilfor the pecans
⅛teaspoonsea saltfor the pecans
1tbsmaple syrupfor the pecans
1tbsolive oilfor the dresing
2tbs balsamic vinegarfor the dressing
½tbsmaple syrupfor the dressing
Make The Pecans: Pre-heat the oven to 350 degrees. In a small bowl, toss the pecans in the olive oil, syrup and sea salt. Line them on a piece of parchment paper on a tray.
Bake in the oven for 8 minutes. Remove from the oven and let cool.
Meanwhile, make the salad. Toss the remaining ingredients in a large bowl and portion into two bowls.
Either whisk up the homemade dressing and pour on top. Serve.
Top with the candied pecans.
Keep prep simple by interchanging items that you have in the fridge:
strawberries work in place of blueberries
any dried fruit will add delicious flavor (not just acai berries)
If you want to make this salad recipe whole30 compliant, you'll need to opt for regular pecans in place of the candied one. Likewise, you'll also need to use an alternate dressing or omit the maple syrup apple syrup is not whole30 approved.Lastly, if whipping up this salad for later in the day, make sure not to toss it in the dressing. Otherwise, the spinach leaves will become soggy.