Strawberry Spinach Salad

Original Post: https://www.evolvingtable.com/?p=93610

A fork scoops out a bite of this salad with spinach and strawberries.

5 from 3 votes

This Strawberry Spinach Salad is so good, you'll forget you're eating healthy! Spinach leaves are tossed with strawberry, feta cheese, nuts, and avocado with a homemade balsamic vinaigrette drizzled on top.

Prep Time30

Total Time30

Course: Salad

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

8-10 oz. baby spinach or mixed greens
8 oz. strawberries cut into slices
6 oz. feta cheese crumbled
½ red onion small, thinly sliced
½ cup pecans coarsely chopped, toasted
¼ cup pumpkin seeds roasted and salted, optional
1 small avocado cut into cubes
Salt and black pepper to taste

Balsamic Vinegar

½ cup oil avocado or olive
⅓ cup balsamic vinegar really good
¼ cup maple syrup or honey
Pinch salt

Instructions

Add the spinach, strawberries, cheese, onion, toasted pecans, and pumpkin seeds to a large bowl. Store in the refrigerator for up to 24 hours until ready to serve.
Combine the oil, vinegar, sweetener, and a pinch of salt in a mason jar or blender. Shake or blend until well combined. Store at room temperature until ready to use.
Just before serving, add the diced avocado and pour the dressing over the salad until it’s coated to your preference. Toss until everything is well mixed. Salt and pepper to taste.

Video

Notes

Meal Prep and Storage

How to prep ahead of time: You can whip up the dressing a couple of days in advance. Save time by prepping the veggies and combining everything except the avocado and dressing up to 24 hours before, store them in separate containers.

How to store: Leftover salad can last in the fridge in an airtight container for up to 2 to 3 days. However, the spinach will wilt and the strawberries might get mushy.

How to freeze: It is not recommended to freeze this salad.

Nutrition