Vegan Spinach Strawberry Salad

Vegan Spinach Strawberry Salad

This Vegan Strawberry Spinach Salad is the ultimate summer salad, coming together in just 15 minutes. It features sweet strawberries, fresh spinach, toasted sliced almonds, and my homemade lemon poppy seed dressing. You can also optionally top it with crumbly vegan feta. This fresh and easy-to-make salad is sure to become one of your go-to summer recipes!
My Notes:
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Keyword: dressing, salad
Special: 30 Minutes or Less, Gluten-Free, Kid-Friendly, Oil-Free, Seasonal (Hot Weather), Soy-Free
Tool: Stove
Ingredient: Almonds, Spinach
Showcase: Latest Recipes, Special Occasions
Servings: 4
Ingredients
For the Salad:
  • 1/2 cup(s) sliced almonds (or sub pecan halves, or pepitas)
  • 5 oz baby spinach
  • 8 oz strawberries sliced
  • 1/4 small red onion thinly sliced (or use pickled onions)
  • 1/4 cup(s) crumbled vegan feta cheese optional (homemade or store-bought)
For the Dressing:
  • 3 tablespoon(s) lemon juice (about 1 lemon)
  • 2 tablespoon(s) nutritional yeast (optional, adds cheesiness and thickens the dressing)
  • 1 tablespoon(s) olive oil
  • 1 tablespoon(s) poppy seeds
  • 1 tablespoon(s) maple syrup or agave
  • 1 tablespoon(s) Dijon mustard
  • salt & pepper to taste
Instructions
  • Make the Dressing: In a small bowl or measuring glass, mix all the dressing ingredients until well combined.
  • Toast the Almonds: Place the almonds (or pecans or pepitas) in a dry pan over medium heat. Toast, shaking the pan occasionally, until the almonds are lightly golden brown around the edges, 2-5 minutes. Transfer to a bowl or plate to stop them from cooking further. Keep a close eye on them when toasting as they can burn quickly.
  • Assemble the Salad: In a large bowl, combine the spinach, strawberries, and red onion. Drizzle about half of the dressing over the salad and toss well. Add more dressing if needed, and top with crumbled vegan feta if desired. Serve fresh.
Notes
Oil-free option: for oil-free, simply omit the oil in the dressing. If needed, add a splash of water or vegetable broth to thin the dressing.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 199kcal | Carbohydrates: 16g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Sodium: 112mg | Potassium: 522mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3334IU | Vitamin C: 48mg | Calcium: 123mg | Iron: 2mg
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