• Print
• Mail
• ShareCopied to clipboard

Author: Ann Styles

Prep time: 20 mins | Cook time: 15 mins (for walnuts) | Total: 35 mins | Serves: 6

I first learned this recipe in San Francisco while working as a sous chef for a private chef. That’s when I discovered how beautifully strawberries, goat cheese, and pecans complement each other, especially when paired with honey found in the dressing. With the added benefits of apple cider vinegar and citrus, this salad is a refreshing and energizing way to start your day. Perfect for brunch, it combines the freshness of strawberries and citrus with the crunch and spice from the candied pecans. This versatile dish can also be served as a side to complement any main course.

Instructions

1. Prepare the Candied Pecans: Preheat oven to 350°F (175°C) and line baking sheet with parchment paper.
2. In a mixing bowl, combine pecans, cumin, cinnamon, salt, cayenne (if using), and maple syrup. Stir until the pecans are evenly coated.
3. Spread pecans in a single layer on the prepared baking sheet.
4. Bake for 15-20 mins, stirring once halfway through, until golden and fragrant.
5. Remove from the oven, let cool at room temperature, and store in an airtight container until ready to use.
6. Make the Apple Cider Vinaigrette: In a small bowl or jar, whisk together Dijon mustard, apple cider vinegar, honey, lemon zest and juice, orange zest and juice, and minced garlic. Slowly drizzle in the olive oil while whisking continuously until emulsified. Season with salt and pepper to taste.
7. Assemble the Salad: In a large salad bowl, combine butter lettuce, baby spinach, fennel (or additional spinach), and sliced strawberries. Add the crumbled goat cheese and cooled candied pecans. Drizzle the apple cider vinaigrette over the salad just before serving. Toss gently to coat.