Updated: Jan 10, 2020
This is my favorite salad to make and take! It's nutritious and looks really pretty, plus it's really easy to make!
1 large container of fresh baby spinach leaves
1 large container fresh strawberries
1 container crumbled goat cheese
1 package fresh pecan halves or pieces, baking sheet
1/2 a purple onion
1 bottle poppyseed salad dressing
Preheat oven to 350 degrees F., rinse strawberries.
Remove strawberry tops, slice. Set aside.
Finely chop or sliver about half of a sweet purple onion. Set aside.
When oven is ready, scatter pecans on a baking sheet and bake for about 5 minutes. Don't burn them. Once you start smelling that toasty, nutty goodness, take them out!
Add the strawberries and onions to the spinach, sprinkle on goat cheese crumbles and top with pecans. Serve dressing on the side. I don't combine everything until just before serving, and keep ingredients cold until serving as well.
If you can't find good strawberries, Ben also likes blueberries and mandarin oranges, too! I use the mandarin slices packed in water, the dressing is so sweet, you don't want to go overboard on the sugar.