Strawberry Spinach Salad with Candied Pecans

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RAPID CITY, S.D. - For this Healthy Eating recipe, NewsCenter1's Anya Mueller makes a great salad for summertime.


Start to Finish Time: 15 minutes 

2 tablespoons reduced fat butter

1 cup pecan halves

2 tablespoons brown sugar

6 oz baby spinach leaves

1 1/2 cups sliced strawberries, stems removed

1/4 cup crumbled goat cheese (or feta cheese if desired)

Balsamic vinaigrette

Melt the butter in a small skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize (about 3 minutes).

Spread out pecans on a wax paper lined baking sheet to cool. In your salad bowl, layer the spinach leaves, strawberries, goat cheese and pecans. Don't pour dressing on salad until ready to serve. Enjoy!

Recipe courtesy of

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