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Spinach, strawberry, pecan and goat cheese salad with maple vinaigrette
Spinach, strawberry, pecan and goat cheese salad with maple vinaigrette

Spinach, strawberry, pecan and goat cheese salad with maple vinaigrette

Preparation 15 min
Cooking time 7 min
Servings 4

Ingredients

Caramelized pecans:

  • 250 ml (1 cup) pecans
  • 25 ml (5 tsp) maple syrup
  • 1 pinch Espelette pepper
  • Sea salt or fleur de sel

Salad:

  • 2.5 L (10 cups) baby spinach
  • 250 ml (1 cup) strawberries, sliced
  • 160 ml (2/3 cup) goat cheese, crumbled

Vinaigrette:

  • 15 ml (1 tbsp) French shallot, thinly sliced
  • 2 ml (1/2 tsp) garlic, finely chopped
  • 10 ml (2 tsp) Dijon mustard
  • 45 ml (3 tbsp) maple syrup
  • 45 ml (3 tbsp) sherry vinegar
  • 90 ml (6 tbsp) grape seed oil
  • 5 ml (1 tsp) fresh tarragon, chopped
  • Salt and freshly ground black pepper

Preparation

  1. Preheat the oven to 180°C (350°F)
  2. In a bowl, mix together the pecans, maple syrup and Espelette pepper.
  3. Stir well to coat the nuts with the syrup.
  4. Place the mixture on a cooking sheet covered with parchment paper.
  5. Cook in the oven for 5 to 7 minutes, stirring halfway through the cooking.
  6. Remove from the oven and sprinkle with salt.
  7. Set aside.
  8. In another bowl, mix together the vinaigrette ingredients.
  9. Taste and adjust the seasoning if needed.
  10. In a large salad bowl, mix together the spinach, strawberries and toasted pecans.
  11. Top with the vinaigrette and toss.
  12. Place the salad on serving plates, sprinkle with goat cheese and serve.
Availability in stores