Give Thanks Spinach Salad with Toasted Pecans

Serves 6
This is a simple, festive salad. The toasted pecans really make it special.

3/4 Cup pecan halves, toasted
3 TBS. Balsamic vinegar
7 TBS. Extra virgin olive oil
7 Cups baby spinach, washed and dried
1 small red onion, thinly sliced
Salt and freshly ground pepper to taste

  1. First toast the pecans: preheat oven to 350°F. Place the pecans on a baking sheet and bake for 12 to 15 minutes. Transfer the toasted nuts into a dish and set aside to cool.
  2. In a small bowl, whisk together balsamic vinegar and olive oil, season with salt and freshly ground pepper to taste.
  3. Place the spinach, thinly sliced onion, and cooled pecans into a large bowl. Add the dressing and toss lightly. Season with freshly ground pepper and serve immediately.