Grilled Kabocha Squash Salad with Maple Vinaigrette
Serves 8
Cooks in 1 hour and 0 minutes
recipe
Strawberry-Spinach Salad With Pecans and Blue Cheese
41
Serves: 2 to 4
Hands On Time:
Total Time:
Ingredients
1/3 cup coarsely chopped pecans
8 to 10 strawberries, stemmed and quartered
1 (5- or 6-ounce) bag baby spinach
1/2 cup cubed blue cheese
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
Salt and freshly ground black pepper
Instructions
In a small skillet, toast the pecans over medium heat until fragrant, 3 to 5 minutes. Watching closely and shake the pan occasionally to prevent burning. Transfer to a bowl and let cool to room temperature.
In a large serving bowl, combine the toasted pecans with the spinach, strawberries, cheese, oil and vinegar. Toss thoroughly until the leaves are coated. Season to taste with salt and pepper and serve.
Nutrition
Per serving: 397 calories (percent of calories from fat, 84), 12 grams protein, 14 grams carbohydrates, 6 grams fiber, 37 grams fat (10 grams saturated), 25 milligrams cholesterol, 561 milligrams sodium.
About the recipe
When we don't feel like turning on our stoves, a whole-meal salad like this one is our favorite choice. We especially like the combination of fruit, complementary greens, tangy cheese and crunchy nuts. Don't like blue cheese? Try feta instead.
