FOR THE SPICED PECANS
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, stir the maple syrup, cinnamon, cumin, and salt and pepper until combined.
Fold in the pecans and stir gently until they’re evenly covered in the syrup mixture.
Spread evenly on a parchment lined baking sheet and bake for 5 to 7 minutes then flip the pecans and bake for another 5 to 7 minutes, or until they’re lightly browned.
Let cool for 15 minutes.
Store in an airtight container for up to 2 weeks.
FOR THE LEMON POPPY SEED DRESSING
In a small bowl, whisk the lemon, vinegar, sugar, and salt together until the sugar and salt dissolve.
Whisk in the olive oil, poppy seeds, tarragon, and black pepper.
TO CONSTRUCT THE SALAD
Add the spinach to a large bowl and top with the strawberries, onion, and dates.
Pour the dressing on the salad and toss to coat.
Sprinkle the pecans on top and serve.
The Nutrition Facts are and ESTIMATE only.
If you’re going to make the salad on the go, store the dressing in a separate container and add before serving to prevent the spinach from wilting.
Calories: 219kcal | Carbohydrates: 16g | Protein: 2g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 27mg | Potassium: 329mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2820IU | Vitamin C: 25.3mg | Calcium: 73mg | Iron: 1.6mg