Strawberry Spinach Salad

This is one of my favorite salads. I have been known to eat it for breakfast or serve it for dessert.
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Ingredients
  

Salad

  • 4 cups baby spinach, washed and ready to serve
  • 1 cup organic strawberries, washed and sliced
  • 1 cup organic blueberries
  • 1/4 cup blue cheese crumbles or feta
  • 1/2 cup raw pecans or caramelized pecans recipe below

Dressing

  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1/4 Salt
  • 2 tsp Sugar
  • 2 tsp poppy seeds optional

Caramelized Maple Pecans

  • 2 tsp coconut oil or ghee
  • 1/2 cup raw pecans
  • 2 tbsp 2 tbsp maple syrup
  • a pinch of salt

Instructions
 

Caramelized Maple Pecans

  • Melt the ghee or oil in a small stainless saute pan.
    Add the pecans and toast over medium heat. It will take the pecans a few minutes to warm up, but once they are warm, watch them closely. They will go from warm to burnt, as soon as you turn away.  
  • Add the pecans and toast over medium heat. It will take the pecans a few minutes to warm up, but once they are warm, watch them closely. They will go from warm to burnt, as soon as you turn away.  They should become fragrant.
  • Stir in a pinch of salt. Stir in the maple syrup. Let syrup simmer for 30  seconds. Remove pan from heat and transfer nuts to a parchment lined plate to cool.  Hide them from your family or they will be gone before you  serve the salad.

Instructions for Salad

  • In a small bowl, whisk together the dressing ingredients.
  • In a separate, large serving bowl, add the spinach toss with a tablespoons of dressing until all the leaves are coated. Top the spinach with the sliced strawberries, blueberries, cheese and pecans. Enjoy!

Notes

Tip: In Texas, strawberries are not always sweet, even when they are in season. To sweeten, place the sliced strawberries in a small bowl. Add 1 or 2 tsp of white sugar. Stir and let them sit for about 10 minutes. The sugar will dissolve and now you have deliciously sweet, fresh strawberries.
I had never thought to sweeten fresh fruit until I saw a friend’s Mom do it. BTW, she made the best fruit salad ever! I have used this technique with citrus, melons, mangoes and other juicy fruits.  I would rather serve slightly sweetened fresh organic fruit for dessert than highly processed desserts with tons of artificial ingredients, preservatives and added sugar.