Spiced Pecan Spinach Salad with Strawberry Vinaigrette

Recipe from Seth Freedman, PeachDish and Stacy Little, SouthernBite.com

The warm spiciness of these Spiced Pecans is perfect with the sweet tanginess of the Strawberry Vinaigrette. You’ll want to make a batch just to snack on.


• 1 cup pecans halves
• 1 egg white
• 1 ½ tablespoons Pecan Spice Blend (recipe follows) or Chinese five spice powder
• 2 tablespoons strawberry preserves
• 2 tablespoons cider vinegar
• 1 tablespoons water
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup pecan or vegetable oil
• 4 cups spinach
• 3 green onions, thinly sliced.
• 1/4 cup crumbled feta cheese


Preheat oven to 375 degrees F.
1. In a large mixing bowl, whisk egg white until frothy. Add the pecan halves and toss to coat well. Sprinkle evenly with spice blend and toss to coat well.
2. Spread pecans in a single layer on a foil lined baking sheet sprayed with cooking spray. Bake, stirring once or twice, until browned, crisp and well toasted, about 12 minutes.
3. While pecans are toasting, whisk together the strawberry preserves, the vinegar, water, salt and black pepper. Whisk in oil in a slow and steady stream until incorporated.
4. To serve Spiced Pecan Spinach Salad, plate the spinach onto a serving platter. Top with spiced pecans, green onion and feta cheese. Drizzle with Strawberry Vinaigrette.

Prep Time: 15 minutes
Cook time: 12 minutes
Serves: 4 to 6


Pecan Spice Blend
• 2 tablespoons salt
• 3 tablespoons sugar
• 3 tablespoons smoked paprika
• 2 ½ tablespoons powdered garlic
• 2 ½ tablespoons dried lemon peel
• 1 ½ teaspoons ground cumin
• ¾ teaspoon crushed rosemary

In a small bowl, whisk together all spice ingredients. Store in a jar or other airtight container.