I’ve been trying to be good and get more veggies in. It’s not that I don’t like veggies but I forget they are in my fridge. I like to joke that my house is where vegetables come to die. But I’ve learned that if I buy a big box of spinach I can use it up for salads both meal sized and sides, in stuff like my favorite Zupa Toscana Soup or as sides like in my yummy Lemon Wilted Spinach. But today I’m sharing a new favorite my Avocado Maple Pecan Salad. I’ve been eating different variations of it non-stop.
Maple Pecan Salad Recipe
- Baby Spinach
- Maple Candied Pecans (recipe below)
- Red Grapes
- Crumbled Goat Cheese
- Balsamic Vinaigrette
- Cooked Chicken (optional if you want it to be a meal)
Start by making your maple candied pecans. Toss spinach with the balsamic dressing. Finish by topping with red grapes halved, crumbled goat cheese, avocado, and chicken.
Maple Candied Pecan Recipes
- 1/8 C Maple Syrup
- Pecan Halves
- 2 TBS granulated sugar
Heat the maple syrup until bubbling but do not allow to burn. Cook for a few minutes. Stir in pecan halves. Turn off heat and stir in sugar. Mix well. Then spread on a parchment lined cook sheet and bake at 250 F for 1 hr making sure to stir every 15 mins. Allow to cool fully on wax paper.
I love this as a side salad or with some cooked chicken add to make a yummy meal salad.
Need some other recipe ideas? Here are some of my favorite recipes!
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