A delightful spinach salad featuring candied pecans, dried cranberries, and a tangy cranberry vinaigrette.
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Spread the pecans evenly on the prepared baking sheet and toast them in the oven for about 10 minutes.
Keep an eye on the pecans to avoid burning them; they should be fragrant and slightly darker.
In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves. Let it boil gently without stirring until it turns a deep golden color.
Use a light-colored saucepan to better monitor the color change of the caramel.
Drizzle the caramel over the toasted pecans and let them cool completely until they become brittle. Then, coarsely chop them.
Allow the caramel to cool completely before handling to avoid burns.
In a mixing bowl, whisk together the cranberry sauce, olive oil, red wine vinegar, and salt until well combined.
Adjust the vinaigrette's sweetness or acidity by adding more cranberry sauce or vinegar to taste.
In a large serving bowl, combine the fresh spinach, dried cranberries, crumbled goat cheese, and candied pecans.
Toss the salad gently to avoid bruising the spinach leaves.
Drizzle the cranberry vinaigrette over the salad and toss to coat evenly. Serve immediately.
Serve the salad right after dressing to maintain its crisp texture.
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