Ingredients
For the salad
30 1⁄4 cup (g) pecans
6 cups (180g) baby spinach
1 1⁄2 cups (250g) strawberries, halved
For the dressing
60 1⁄4 cup (ml) rice vinegar
2 tbsp. coconut sugar
2 tsp. poppy seeds
1⁄2 tsp. dijon mustard
salt & pepper
180 3⁄4 cup (ml) olive oil
Directions
Step 1
Place the pecans into a dry skillet and toast the nuts over a medium-low heat, stirring until they start to brown, this will take around 5 minutes. Transfer the pecans onto a plate to cool a little before chopping, then set aside.
Step 2
To make the vinaigrette, place the rice vinegar, coconut sugar, poppy seeds, dijon mustard, and a pinch of salt and pepper into a small bowl and whisk to combine. Add the olive oil and whisk again until well blended.
Step 3
In a large bowl, toss together the spinach, strawberries and toasted pecans. Add half of the vinaigrette and toss to coat. Add more vinaigrette if required and serve immediately.
