Spinach & Goat Cheese Salad With Caramel Pecans

This salad is absolutely delicious AND healthy!!! I can't stop eating it. It makes great left overs as well since the flavors have time to sit and blend. The creaminess of the goat cheese is just the BOMB. I will also post a recipe at the bottom for a homemade vinaigrette!

Ingredients (serves 4-5 people)
- 2 medium beats; peeled, sliced, boiled and drained
- 5 cups of baby spinach
- 2 oz soft goat cheese
-1/4 cup of red onion, sliced
- 1/2 cup pecans
- 1tsp butter (can sub for olive oil)
- 2 tablespoons of brown sugar

Directions: In a frying pan, melt butter. Drop pecans in on low heat and continue to toast for 1 - 2 minutes. Once 2 minutes is up, add the brown sugar and stir (keeping it on low!). Continue to let the pecans sit on low heat for about 5 more minutes. This will create caramel on the pecans. In a large salad bowl, throw your spinach, red onion and beats in and mix. Let the pecans cool off a bit and toss into the salad. Crumble to goat cheese on top and there you go!

Raspberry Vinaigrette:

Ingredients:

1 cup of raw raspberries
3 tablespoons of vinegar
1 tablespoon of olive oil
salt and pepper to taste
1/4 cup of water

Directions:
In a blender, blend all ingredients together until it is at a desired consistency. Then, drizzle over salad before serving!