Strawberry Spinach Salad with Sesame Spiced Pecans and Honey Ginger Vinaigrette

Strawberry Spinach Salad with Sesame Spiced Pecans and Honey Ginger Vinaigrette

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Ingredients

Strawberry Spinach Salad

  • 4 cups baby spinach leaves
  • 1 1/2 cups sliced strawberries
  • 1/2 small red onion, thinly sliced

Sesame Spiced Pecans

  • 1/2 cup pecans
  • 2 tablespoons melted butter
  • 2 tablespoons brown sugar
  • Pinch of cayenne pepper
  • Sea salt to taste
  • 1 tablespoon sesame seeds

Honey Ginger Vinaigrette

  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon freshly minced ginger
  • 1 tablespoon Thai sweet chili sauce
  • 1 tablespoon toasted sesame seeds
  • Salt and freshly ground pepper to taste
  • 1/2 cup extra virgin olive oil

Directions

Toss the spinach with the strawberries, pecans and red onion rings. Drizzle with the dressing, toss lightly and serve immediately.

Note: On the show we garnished the salad with lemon slices and fresh lavender blossoms for a summery look!

Sesame Spiced Pecans

Preheat your oven to 350° F. Place the pecans in a mixing bowl. Combine the butter, brown sugar, cayenne, sea salt and sesame seeds, and pour over the pecans. Toss to coat well. Line a baking sheet with parchment paper and spread the pecans out in a single layer. Roast in the oven for about 15 minutes, stirring them occasionally.

Honey Ginger Vinaigrette

Combine all of the ingredients except the oil in a bowl. Pour the oil in a thin stream into the vinegar mixture, mixing it with a wire whisk, until well blended.