Spinach Salad Recipe

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, combine melted butter, brown sugar, maple syrup, smoked paprika, ground cinnamon, kosher salt, and black pepper. Whisk until smooth.

Add pecan halves to the bowl and toss thoroughly so each pecan is coated with the spiced mixture.

Spread the coated pecans in a single layer on the prepared baking sheet. Bake for 8–10 minutes, stirring once halfway through, until nuts are fragrant and glossy. Watch closely to avoid burning.

Remove from oven and let pecans cool on the sheet; they will crisp as they cool. Once cool, break apart any clusters and set aside.

Place 1 cup hulled fresh strawberries, apple cider vinegar, honey, Dijon mustard, salt, and black pepper into a blender or food processor.

Blend until smooth, then with the motor running slowly stream in the olive oil to emulsify. If the dressing is too thick, add water 1 tablespoon at a time until you reach a pourable consistency (about 1 tablespoon).

Taste and adjust seasoning: add a little more honey for sweetness or a pinch more salt/pepper if needed. Transfer to a jar and refrigerate until ready to use (can be made up to 48 hours ahead).

Place 6 cups of baby spinach in a large salad bowl. If leaves are large, tear into bite-sized pieces.

Add 2 cups sliced strawberries and 1/2 cup thinly sliced red onion over the spinach.

Crumble 4 oz local goat cheese evenly over the salad.

Scatter 1 cup of the cooled spiced pecans on top.

Just before serving, drizzle the strawberry vinaigrette over the salad — start with about 3–4 tablespoons and toss gently to coat. Add more dressing to taste.

Serve immediately so pecans remain crisp and spinach stays fresh.