Crispy Strawberry Spinach Salad is a fresh and compelling addition to any spring or summer table.
This spinach strawberry salad is filled with candied pecans, crushed sheep cheese and red onions, and a white balsamic sauce is tossed inside.
- smell: Sweet berries, crisp nuts and rich dressing.
- Skill Level: Stir the seasoning and drizzle with salad. Serve!
- Budget Tips: Use the remaining seasoning as a marinade for marinating chicken or sautéed shrimp.
- Swap: Fresh blueberries, blackberries, or raspberries can be used instead of strawberries.
- Tips for saving time: Don’t have time to wash and dry spinach? Use a bag of pre-washed baby spinach, lettuce, or spring mixture!
Ingredient tips
- Green vegetables: I use fresh spinach in this recipe. It can be replaced with a mixture of baby vegetables or arugula.
- strawberry: Fresh juicy strawberries are the star of this salad, but you can use almost any berries. Blackberries, blueberries and raspberries are favorites.
- nut: Candied pecans contrast sharply with rich cheese and ceta dressings. Roasted almonds, walnuts, pistachios or nut-free seeds (such as sunflowers and pepitas (pumpkin seeds)) also add crunch.
- cheese: Feta cheese has a creamy, salty element. Swap it for goat cheese or blue cheese crumbs.
Strawberry salad dressing
I used a very simple 4-ingredient dressing in this recipe. Try poppy seeds, balsamic vinegar or raspberry vinegar for store-bought dressings.
Variations: Instead of diced avocado, try Mandarin slices or grape halves. Make it a staple dish and topped with strawberry spinach salad, served with salmon croquettes, or grilled chicken or shrimp.
Store strawberry spinach salad
Place the remaining strawberry spinach salad in a covered container, stir, and add fresh cheese, nuts and dressings if needed.
More fruit salads
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Strawberry Spinach Salad
This strawberry spinach salad is a fresh and delicious berries, tender veggies, crispy nuts and cream cheese, all thrown in a rich homemade dressing.
Prevent the screen from becoming dark
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In a jar with a tight lid, mix olive oil, white balsamic vinegar, honey, garlic powder, salt and pepper and set aside.
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Cut the avocado into thin slices and toss with lemon juice.
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In a large salad bowl, mix spinach, strawberries, red onions, pecans and cheese together.
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Drizzle with seasoning, add avocado and serve immediately.
Store the salad separately from the seasonings in the refrigerator for up to 3 days.
Calories: 582 | carbohydrate: 32g | protein: 10g | Fatty: 48g | Saturated fat: 10g | Polyunsaturated fat: 6g | Monounsaturated fat: 30g | cholesterol: 13mg | sodium: 242mg | Potassium: 798mg | fiber: 7g | sugar: twenty twog | Vitamin A: 7021IU | Vitamin C: 69mg | calcium: 147mg | iron: 4mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course salad
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