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This salad has all of it, mates! Candy strawberries, crunchy candied pecans, salty vegan feta, nutrient-packed spinach, and a tangy balsamic dressing. The elements marry collectively for a celebration in your mouth!
Not solely is that this salad stuffed with taste, nevertheless it’s so stunning and simple to make. Simply half-hour required for this showstopping recipe good for internet hosting or hanging by yourself! We adore it as the primary occasion topped with protein or alongside creamy pastas or savory soups. Allow us to present you the way it’s accomplished!
Make Strawberry Spinach Salad
We begin this celebration off with the candy and crunchy candied hazelnuts. They arrive collectively in about 10 minutes by roasting hazelnuts in a coating of oil, coconut sugar, maple syrup, salt, and cinnamon.
Whereas they’re within the oven, the fast balsamic dressing comes collectively by mixing wealthy olive oil, tangy balsamic vinegar, and candy maple syrup with shallot, salt, and pepper for taste.
Subsequent, we assemble the salad: a bountiful mattress of child spinach will get topped with half of the sliced strawberries and candied hazelnuts. Toss with among the dressing to coat every chew of salad with taste.
When able to serve, garnish with the remaining strawberries and hazelnuts, plus dairy-free feta crumbles (optionally available) for a salty, “tacky” end. And for those who’re a fellow member of the heavier-dressed-salads fan membership, go forward and add allll that dressing!
We hope you LOVE this strawberry spinach salad! It’s:
Recent
Candy
Crunchy
Stuffed with taste
Fast & straightforward
& SO scrumptious!
It pairs fantastically topped together with your selection of protein, equivalent to our Crispy Baked Chickpeas or Straightforward Marinated Grilled Rooster. Or strive it alongside our Creamy Roasted Cauliflower Soup, Creamy Mushroom and Asparagus Pasta (GF), or Vegan Stuffed Shells with Roasted Eggplant.
Extra Scrumptious Salad Recipes
If you happen to do that recipe, tell us! Go away a remark, fee it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, mates!
Servings 4 (~2-cup servings)
HAZELNUTS
- 1 heaping cup uncooked hazelnuts, roughly chopped
- 2 tsp olive oil or melted coconut oil
- 1 Tbsp coconut sugar
- 2 tsp maple syrup (or agave nectar)
- 1 pinch sea salt
- 1 pinch floor cinnamon
DRESSING
- 2 Tbsp balsamic vinegar
- 2 Tbsp additional virgin olive oil
- 1/2 tsp maple syrup
- 1-2 Tbsp minced shallot
- 1 pinch every sea salt and black pepper
SALAD
- 1 (5-oz.) bundle child spinach (or sub blended greens)
- 1 ½ cups thinly sliced strawberries
- 1/4 cup vegan feta crumbles (optionally available // we like Comply with Your Coronary heart // if not dairy-free, goat cheese or feta would additionally work)
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Preheat oven to 350 levels F (176 C) and add uncooked hazelnuts to a parchment-lined baking sheet.
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As soon as oven is preheated, toast hazelnuts for 7 minutes. Then take away from oven and add remaining components on to the hazelnuts (oil, coconut sugar, maple syrup, sea salt, and cinnamon). Use a spatula to completely toss/mix.
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Place again in oven and roast for one more 4-6 minutes or till aromatic and golden brown. Put aside to chill.
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Within the meantime, put together dressing by including all components to a jar (or mixing bowl) and shaking vigorously (or whisking) to mix. Style and modify taste as wanted, including extra balsamic for acidity, maple syrup for sweetness, salt or pepper for taste steadiness, or olive oil for creaminess. Put aside.
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To serve, add spinach, half of the strawberries, and half of the roasted hazelnuts to a big mixing/serving bowl. Drizzle with half of the dressing and toss to mix.
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Plate and garnish with the vegan feta (optionally available) and remaining strawberries and hazelnuts, and serve with remaining dressing (for those who like a extra closely dressed salad).
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Finest when contemporary, although leftovers retailer individually within the fridge as much as 3 days. Retailer hazelnuts effectively sealed at room temperature.
*Diet data is a tough estimate calculated with olive oil and with out optionally available components.
Serving: 1 serving Energy: 368 Carbohydrates: 19.1 g Protein: 7 g Fats: 31.9 g Saturated Fats: 2.9 g Polyunsaturated Fats: 4 g Monounsaturated Fats: 23.5 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 68 mg Potassium: 557 mg Fiber: 5.6 g Sugar: 11.2 g Vitamin A: 3337 IU Vitamin C: 43 mg Calcium: 94 mg Iron: 3 mg
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