Ingredients

The following ingredients have 8 Servings
  • 1 lb strawberries (hulled and sliced in halves (quarters))
  • 3 oz goat or feta cheese (crumbled)
  • 1/4 cup red onion (thinly sliced)
  • 1 1/2 cups pecans
  • 11 oz box baby spinach (pre-washed)
  • 1/4 cup extra virgin olive oil
  • 2 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • 1 tbsp soy sauce (I used Bragg's liquid aminos)

Instruction

  • Preheat ceramic non-stick medium skillet on medium heat and add pecans. Toast for about 3 minutes or until fragrant, stirring frequently. Remove from heat immediately to prevent nuts from burning.
  • In a small bowl, combine olive oil, maple syrup, balsamic vinegar, soy sauce and whisk with a fork. Set aside.
  • In a large bowl, add spinach and top with strawberries, cheese, red onion and toasted pecans.
  • Drizzle dressing on top and stir gently until well combined. Serve immediately.