Recipe from Seth Freedman, PeachDish and Stacy Little,

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.

Spiced Pecan Spinach Salad with Strawberry Vinaigrette
  • 1 cup pecans halves
  • 1 egg white
  • 1½ Tbsp. Pecan Spice Blend (recipe follows) or Chinese five spice powder
  • 2 Tbsp. strawberry preserves
  • 2 Tbsp. cider vinegar
  • 1 Tbsp. water
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • ¼ cup pecan or vegetable oil
  • 4 cups spinach
  • 3 green onions, thinly sliced.
  • ¼ cup crumbled feta cheese
Pecan Spice Blend
  • 2 Tbsp. salt
  • 3 Tbsp. sugar
  • 3 Tbsp. smoked paprika
  • 2½Tbsp. powdered garlic
  • 2½ Tbsp. dried lemon peel
  • 1½ tsp. ground cumin
  • ¾ tsp. crushed rosemary
  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Pecan Spice Blend
  1. In a small bowl, whisk together all spice ingredients.
  2. Store in a jar or other airtight container.