Shelly's Recipe

STRAWBERRY AND GOAT CHEESE SPINACH SALAD WITH SWEET AND SPICY PECANS AND POPPY SEED DRESSING

Category: Salad

Serves 2 large salads or 4 small salads


3 big handfuls baby spinach
1/2 pint strawberries, sliced (or a few more if you are so inclined)

1/2 cup sweet and spicy pecans (recipe below)

1/2 cup crumbled goat cheese

4 tablespoons of poppy seed dressing (recipe below)


Toss all items together with a big pinch of salt and pepper and serve.


Sweet and Spicy Pecans

This makes more of the seasoning mix than you actually need for the salad. Save it for later to make a sweet and spicy nut mixture for snacking.


2 tablespoons sugar
1/2 tablespoon cayenne pepper
1/2 tablespoon cumin
1/2 tablespoon chili powder
Big pinch of salt
2 tablespoons butter, melted
1/2 cup pecans

Mix sugar, cayenne pepper, cumin, chili powder, and salt together in bowl until well combined.


Toast pecans in a 350 degree oven for about 5-6 minutes until they start to smell nice and toasty, but do not burn!


Toss pecans with melted butter and about 2 tablespoons of sweet and spicy seasoning. Taste to see if seasoned well enough to your liking, and add more seasoning if necessary.


Poppy Seed Dressing


2 tablespoons cider vinegar
1 tablespoon sherry vinegar
1 tablespoon agave nectar or honey
1 teaspoon poppy seeds
Pinch of sugar, salt and pepper
1/4 cup (ish) olive oil



Whisk together both vinegars, agave nectar, poppy seeds, sugar, salt, and pepper until well combined. Slowly start whisking in olive oil until it becomes emulsified.(Meaning, whisk quickly but pour oil in slowly.)

As the dressing starts looking more thick and like a dressing, stop whisking for a bit to taste. If it is still too zingy, keep adding oil until it tastes balanced. You may need to season it a bit more with some salt and pepper at this time, too, to reach a taste you are happy with.