Start spring off right, with this delicious strawberry, spinach salad

The Fruit Truck still has freshly-picked Florida strawberries. Give 'em a follow on Facebook, or check out myfruittruck.com to learn when the truck will be making a stop in your neck of the woods.

I got my hands on some of these delicious berries, so I thought I would make a simple salad anyone can mimic.

Here's what you need:

Chicken Breast, Mine was Pre-seasoned

For Cauliflower Mash:

Cauliflower

Salt & Pepper

Parmesean Cheese

For Salad:

Spinach

1/2 Cup Chopped Pecans

- Brown Sugar for Pecans

Strawberries

Feta Cheese Crumbles

Choice of vinaigrette dressing

Red Onion

- Pickle in Vinegar

- Add tbsp. of sugar

Directions:

1. Start by getting the red onions pickled. If you don't like onions, move on to step two. Though I will say these onions were one of my favorite parts of this salad. I used a quick pickle. Cut the onions and toss them into vinegar with a tablespoon of sugar. Toss in a sealed ziplock bag. Let these sit as long as possible. The longer the better. I was limited in time, so mine were only pickling for little longer than an hour.

2. Pre-heat the oven. I slow-cooked my two chicken breasts, but I would reccommend cooking them at 450°F for 15-18 minutes.

3. While the oven is warming up, start boiling half of the cauliflower. Per serving I would say 6 florets. Take the rest of your florets and chop into small chunks, mix with feta cheese.

4. Also roast the pecans in a skillet with brown sugar. These candied pecans are a great topper.

5. Drain the cauliflour florets, toss back in the kettle with parm. cheese, and salt & pepper. MASH.

6. The internal temperature of your chicken breast should be at 165°F, slice how you want.

7. Wash spinach and toss in big bowl with vinaigrette, feta cheese/cauliflower, candied pecans , sliced strawberries and pickled onions. Place on plate next to sliced chicken sitting in the cauliflower mash. Enjoy.