Strawberry Goat Cheese Salad with Pecans
Ingredients
The pecans
-
2
tablespoons
butter
-
¾
cup
pecan halves
-
2
tablespoons
sugar
-
¼
teaspoon
sea salt
-
¼
teaspoon
freshly ground black pepper
The salad
-
5
ounces
spring mix or baby greens
-
1
cup
fresh sliced strawberries
-
3
ounces
goat cheese crumbles
-
1
small
red onion, halved and sliced thin
-
⅓
cup
balsamic vinaigrette
Instructions
- Melt the butter in a large skillet over medium-low heat.
- Add the pecans and sugar to the skillet and cook for about 7 minutes until toasted.
- Stir in the salt and pepper, then remove from heat and let the pecans cool.
- In a large salad bowl, combine the spring mix, strawberries, red onion, and goat cheese.
- Toss the salad with the balsamic vinaigrette and top with the candied pecans. Serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
253
Total fat
23g
Total carbohydrates
10g
Total protein
4g
Sodium
186mg
Cholesterol
17mg
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