Strawberry Spinach Salad with Balsamic Dressing
A refreshing and vibrant salad combining the sweetness of strawberries with the earthy flavors of spinach, topped with a tangy balsamic dressing. Perfect as a light lunch or a side dish.
Ingredients
Salad
- 5 ounces baby spinach
- 1.25 cup sliced strawberries
- 0.75 cup thinly sliced red onion
- 1 cup pecan halves
Pecans
- 1 teaspoon avocado oil
- 0.25 teaspoon cinnamon
- salt and pepper
Dressing
- 6 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey (use agave nectar for a vegan salad)
- 0.25 teaspoon minced garlic
Instructions
- Place the spinach, strawberries, and onion in a large salad bowl. Set aside.
- Toss the pecan halves with the oil and cinnamon. Toast in a small pan over medium low heat until fragrant, about 3-5 minutes. Be careful not to burn them.
- Add the pecans to the salad.
- To make the dressing, place all of the ingredients in a jar with a tight lid and shake until well-combined. Drizzle the dressing over the salad and season well with salt and pepper. Enjoy!
Notes
For a nut-free version, substitute the pecans with sunflower seeds or pumpkin seeds.
Nutrition
Calories: 350kcal | Carbohydrates: 25g | Protein: 5g | Fat: 28g | Sodium: 75mg