This salad has all of it, buddies! Candy strawberries, crunchy candied pecans, salty vegan feta, nutrient-packed spinach, and a tangy balsamic dressing. The elements marry collectively for a celebration in your mouth!
Not solely is that this salad stuffed with taste, however it’s so lovely and simple to make. Simply half-hour required for this showstopping recipe excellent for internet hosting or hanging by yourself! We adore it as the principle occasion topped with protein or alongside creamy pastas or savory soups. Allow us to present you the way it’s completed!
Make Strawberry Spinach Salad
We begin this get together off with the candy and crunchy candied hazelnuts. They arrive collectively in about 10 minutes by roasting hazelnuts in a coating of oil, coconut sugar, maple syrup, salt, and cinnamon.
Whereas they’re within the oven, the fast balsamic dressing comes collectively by mixing wealthy olive oil, tangy balsamic vinegar, and candy maple syrup with shallot, salt, and pepper for taste.
Subsequent, we assemble the salad: a bountiful mattress of child spinach will get topped with half of the sliced strawberries and candied hazelnuts. Toss with among the dressing to coat every chunk of salad with taste.
When able to serve, garnish with the remaining strawberries and hazelnuts, plus dairy-free feta crumbles (non-obligatory) for a salty, “tacky” end. And for those who’re a fellow member of the heavier-dressed-salads fan membership, go forward and add allll that dressing!
We hope you LOVE this strawberry spinach salad! It’s:
Stuffed with taste
Fast & straightforward
& SO scrumptious!
It pairs superbly topped along with your alternative of protein, akin to our Crispy Baked Chickpeas or Simple Marinated Grilled Hen. Or attempt it alongside our Creamy Roasted Cauliflower Soup, Creamy Mushroom and Asparagus Pasta (GF), or Vegan Stuffed Shells with Roasted Eggplant.
Extra Scrumptious Salad Recipes
In the event you do that recipe, tell us! Depart a remark, fee it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!
Servings 4 (~2-cup servings)
- 1 heaping cup uncooked hazelnuts, roughly chopped
- 2 tsp olive oil or melted coconut oil
- 1 Tbsp coconut sugar
- 2 tsp maple syrup (or agave nectar)
- 1 pinch sea salt
- 1 pinch floor cinnamon
- 2 Tbsp balsamic vinegar
- 2 Tbsp further virgin olive oil
- 1/2 tsp maple syrup
- 1-2 Tbsp minced shallot
- 1 pinch every sea salt and black pepper
- 1 (5-oz.) bundle child spinach (or sub blended greens)
- 1 ½ cups thinly sliced strawberries
- 1/4 cup vegan feta crumbles (non-obligatory // we like Observe Your Coronary heart // if not dairy-free, goat cheese or feta would additionally work)
Preheat oven to 350 levels F (176 C) and add uncooked hazelnuts to a parchment-lined baking sheet.
As soon as oven is preheated, toast hazelnuts for 7 minutes. Then take away from oven and add remaining elements on to the hazelnuts (oil, coconut sugar, maple syrup, sea salt, and cinnamon). Use a spatula to totally toss/mix.
Place again in oven and roast for one more 4-6 minutes or till aromatic and golden brown. Put aside to chill.
Within the meantime, put together dressing by including all elements to a jar (or mixing bowl) and shaking vigorously (or whisking) to mix. Style and regulate taste as wanted, including extra balsamic for acidity, maple syrup for sweetness, salt or pepper for taste stability, or olive oil for creaminess. Put aside.
To serve, add spinach, half of the strawberries, and half of the roasted hazelnuts to a big mixing/serving bowl. Drizzle with half of the dressing and toss to mix.
Plate and garnish with the vegan feta (non-obligatory) and remaining strawberries and hazelnuts, and serve with remaining dressing (for those who like a extra closely dressed salad).
Finest when recent, although leftovers retailer individually within the fridge as much as 3 days. Retailer hazelnuts properly sealed at room temperature.
*Vitamin data is a tough estimate calculated with olive oil and with out non-obligatory elements.
Serving: 1 serving Energy: 368 Carbohydrates: 19.1 g Protein: 7 g Fats: 31.9 g Saturated Fats: 2.9 g Polyunsaturated Fats: 4 g Monounsaturated Fats: 23.5 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 68 mg Potassium: 557 mg Fiber: 5.6 g Sugar: 11.2 g Vitamin A: 3337 IU Vitamin C: 43 mg Calcium: 94 mg Iron: 3 mg