Strawberry & Spinach Salad

Name: Strawberry & Spinach Salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: ¼ cup(s) pecans ((or sub walnuts or pepitas if preferred)); 6 cup(s) baby spinach; 1 ½ cup(s) fresh strawberries (halved); ¼ cup(s) rice vinegar; 2 tablespoon(s) brown sugar ((or sub coconut sugar)); 2 teaspoon(s) poppy seeds; 1 teaspoon(s) dijon mustard; salt & pepper (to taste); ¾ cup(s) olive oil

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Strawberry & Spinach Salad

A fresh and fruity salad! Serve as a light meal with some crusty bread, or as a side dish paired with a vegan protein such as tofu, beans, or seitan.

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Prep Time5

Cook Time5

Total Time10

Meal Type: Salads

Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Seasonal (Hot Weather), Soy-Free

Tool: Stove

Ingredient: Berries, Spinach

Servings: 4

Ingredients

For the salad:

¼ cup(s) pecans (or sub walnuts or pepitas if preferred)
6 cup(s) baby spinach
1 ½ cup(s) fresh strawberries halved

For the vineagrette:

¼ cup(s) rice vinegar
2 tablespoon(s) brown sugar (or sub coconut sugar)
2 teaspoon(s) poppy seeds
1 teaspoon(s) dijon mustard
salt & pepper to taste
¾ cup(s) olive oil

US Customary - Metric

Instructions

Place the pecans into a dry skillet and toast the nuts over medium-low heat, stirring until they start to brown, this will take around 5 minutes. Transfer the pecans onto a plate to cool a little before chopping, then set aside.
To make the vinaigrette, place the rice vinegar, brown sugar, poppy seeds, dijon mustard, and a pinch of salt and pepper into a small bowl and whisk to combine. Add the olive oil and whisk again until well blended.
In a large bowl, toss together the spinach, strawberries and toasted pecans. Add half of the vinaigrette and toss to coat. Add more vinaigrette if required and serve immediately.

Nutrition

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