In Partnership with the Southern Weekend

The Savannah Kitchen: Strawberry Spinach Salad

One of the most delicious salads you will ever eat! Perfect for picnics, date nights or hot summer days!

This strawberry spinach salad recipe is definitely one that will blow your tastebuds away! Jen Byers focuses on how easy it is to make this amazing salad at home. While at the Savannah Farmer’s Market, Jen meets someone from Gruber Farms who makes their very own cane sugar from scratch. This accompanied with fresh strawberries, onions and pecans are her secret weapon for making THIS amazing salad! From the delicious candied pecans to the tangy vinaigrette, you will be the star of the show, party or picnic when you share this flavorful zesty strawberry spinach salad with your guests!

Strawberry Spinach Salad

Ingredients:

2 bunches of Spinach, rinsed and dried (about 6 cups)
1 Salad Onion or 1 bunch of Green Onions, sliced (whites only)
1 pint Strawberries, sliced
4 oz Feta Cheese, crumbled
Cane Syrup Candied Pecans(recipe below)
Balsamic Cane Syrup Vinaigrette(recipe below)

Cane Syrup Candied Pecans
2 Cups Georgia Pecan Halves
2 Tbsp Gruber Farm’s Cane Syrup (or you can use honey)
2 Tbsp Butter

Balsamic Cane Syrup Vinaigrette
1/4 cup Balsamic Vinegar, high quality
1/2 cup Olive Oil
2 Tbsp Gruber Farm’s Cane Syrup

Directions:

First make the candied pecans. Preheat oven to 400 degrees. In a large bowl put pecans, cane syrup and butter. Microwave until butter is melted. Mix to coat all the pecans. Place the pecan mixture in a single layer on a baking sheet. Bake until pecans are toasted and candied about 15 mins. Cool completely.

Next, make the vinaigrette. Mix oil, vinegar and cane syrup in a jar. Shake to combine.

Finally, in a large bowl place spinach, onion, strawberries, candied pecans, feta cheese and drizzle with vinaigrette.

Mix well and enjoy!