Strawberry Goat Cheese Salad with Maple Buttered Pecans in Balsamic Vinaigrette

Guys, I've been putting off buying strawberries for weeks. I've seen them at the store, over-priced and under-ripe, and I've been patiently waiting until the start of spring when their price drops and their quality skyrockets and all is well in the world. Woohoo it's here! I celebrated by taking myself to the farmer's market and splurging on a giant crate of them. 

With Easter Sunday days away I figured I'd make something light yet festive. Also I've noticed my recipes have gotten a bit involved lately and I think we're overdue for something simple. There is nothing wrong with simple, people. So we're celebrating spring with strawberries, goat cheese, spinach, and maple buttered pecans.

Did you catch that last part? These pecans are deadly good. It was my first time making my own candied pecans (store-bought can get $$$) and after a couple of texts back and forth with my mom and some Pinterest research we went simple with just butter, maple syrup, and salt stewed up all nice and cozy on a sheet pan with a big bag of raw pecan halves and slow-roasted them in the oven. 

Strawberry Goat Cheese Salad with Maple Buttered Pecans in Balsamic Vinaigrette 
Serves 4-6 as an appetizer

For the maple buttered pecans: 
8oz raw pecan halves (2 scant cups)
1/4 teaspoon cinnamon 
1/2 teaspoon salt 
4 tablespoons unsalted butter 
1/4 cup pure maple syrup 

For the Salad:
6-8 oz baby spinach 
2.5 oz goat cheese, crumbled 
1 pound strawberries, hulled and sliced 

For the dressing: 
1/4 cup balsamic vinegar 
3/4 cup extra virgin olive oil 
1 garlic clove, minced 
1/8 teaspoon salt 
1/2 teaspoon dijon mustard 
pepper to taste 

Make the maple buttered pecans. Preheat the oven to 300 degrees and line a baking sheet with parchment paper. In a small saucepan warm the maple syrup and butter just until the butter is melted and the mixture is combined. Meanwhile, toss pecans halves with cinnamon and salt. Pour maple butter sauce over the pecans and mix well. Pour pecans and their juices onto your baking sheet and bake for 40 minutes, tossing the pecans about 3 times throughout baking to ensure even browning. You will know they are ready when they smell SO GOOD and when about 90% of the liquid has caramelized onto the pecans.  Remove from oven and let cool completely, the last bit of liquid will harden and caramelize as they cool so don't worry if they are sticky.

Meanwhile make the dressing. Combine all ingredients in a mason jar and shake! How easy is that? (channeling Ina) You could also prepare everything but the oil in a small bowl and slowly whisk in the olive oil. Adjust salt + pepper to taste. 

In a large bowl combine spinach, goat cheese, strawberries and pecans (you'll have extra for snacking. you're welcome) and about 1/4 of the dressing and toss. Add more dressing if needed and serve. 

Notes: For a vegan option I'd imagine you could sub coconut oil for the butter and just omit the goat cheese, though I haven't actually tried it. 

Strawberry Banana Granola

One of my New Year's resolutions for 2014 was to "eat better breakfasts". I realized that I'd, for the most part, eliminated processed foods from my routine with the exception of good ol' cereal. Let me start by saying, I love cereal. It's delicious, it's comforting, it's easy, it tastes like childhood. But... it doesn't have protein, it doesn't keep you full for hours, and even the "healthy" cereal has a nice dose of sugar first thing in the morning. Basically, besides tasting fantastic, it's not really doing much for you. 

So for weeks I cooked over-easy eggs with toast, spinach, and tomatoes. I made warm oatmeal with apples and maple syrup on cold winter mornings. And then I discovered this homemade granola recipe and it was a game-changer. One bite of this stuff and you will forget store-bought cereal ever existed. It it that good. And the smell of it cooking the oven? Beyond words. The warmth of the cinnamon and banana are met perfectly with the tangy bite of strawberry. It makes the perfect snack on its own, but is divine over almond milk or with greek yogurt. 

I get the occasional eye-roll when I tell people I make my own granola, but honestly people, it takes about 15 minutes to mix up plus a little more in the oven and one batch lasts us about two weeks. Totally worth it. Oh, and it's packed full of protein and lots of other good-for-you things. 

Strawberry Banana Granola
Yields about 8 cups
Minimalist Baker

Ingredients:
3 cups rolled oats
1/2 cup sliced almonds
1/2 cup pecan pieces
1/2 cup walnut pieces
2 tablespoons chia seeds (optional)
2 tablespoons hemp seeds (optional)
1 tablespoon flax seed meal
2 teaspoons cinnamon
1/2 teaspoon sea salt
1/4 cup coconut oil, melted
1/3 cup maple syrup
1 tablespoon honey (or agave)
1 teaspoon vanilla extract
1 medium ripe banana
1.2 oz freeze dried strawberries (I use trader joe's brand)

Preheat oven to 350. Mix oats, almonds, pecans, walnuts, chia & hemp seeds, flax seed meal, cinnamon, and sea salt in a large bowl. Set aside.

Blend together (either with an immersion blender or stand blender) the coconut oil, maple syrup, honey, vanilla, and banana until smooth and creamy. Pour maple syrup mixture into oats mixture and stir until oats are completely moistened. 

Press the granola into a rimmed baking sheet lined with parchment. Bake for 30-35 minutes until golden brown. Remove from oven, let cool. Using a metal spatula (or your hands), break up the granola into desired chunks. It will continue to harden as it cools. Mix in strawberries and serve. Keeps for 2-3 weeks in an airtight container.