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Spinach Salad with Honey Dressing and Honeyed Pecans

Spinach Salad with Honey Dressing and Honeyed Pecans

This is an ideal light summer salad.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 6 oz package baby spinach
  • 1 cup quartered fresh strawberries
  • 1/2 cup thinly sliced red onion
  • 1/2 cup fresh blueberries
  • 3-4 cooked bacon slices, crumbled
  • 1/4 cup crumbled blue cheese
Honey Dressing
  • 1/3 cup white balsamic vinegar
  • 2 tbsp Bee Well Honey
  • 1 tbsp Dijon mustard
  • 1/2 tsp black pepper
  • 2/3 cup extra virgin olive oil
Honeyed Pecans
  • 1/4 cup Bee Well Honey
  • 1 cup pecan halves
  • Parchment paper
  • cooking spray
  • 1 tbsp sugar
  • 1/4 tsp kosher salt
  • pinch of ground red pepper

Instructions
 

  1. Toss together first 4 ingredients and 1/3 cup dressing. Sprinkle with bacon, cheese, and pecans. Serve with remaining dressing.
  2. Honey Dressing: Whisk together vinegar, honey, Dijon mustard, salt, and pepper. Add olive oil in a slow, steady stream, whisking constantly until smooth
  3. Honeyed Pecans: Preheat oven to 325°. Microwave honey in a bowl at HIGH 20 seconds. Stir in pecan halves. Coat a parchment paper-lined jelly-roll pan with cooking spray; spread pecans in a single layer on pan. Combine sugar, salt, and a pinch of ground red pepper; sprinkle over pecans. Bake 15 minutes or until toasted, stirring after 8 minutes. Cool completely; break into pieces.