Strawberry Spinach Salad with Maple-Poppy Balsamic Dressing
Prep Time5mins
Cook Time0mins
Total Time5mins
Servings: 4cups
Calories: 350kcal
Course: Salad
Cuisine: American
A beautiful Strawberry Spinach Salad with chopped onions, pecans and queso, tossed in a sweet Maple Poppy seed Balsamic Dressing. This fresh, crunchy and sweetly tangy salad is the best you’ll ever have!
Ingredients
3cupsFresh Baby Spinach, 90g
¾cupStrawberries, Chopped, 108g
2TbspRed Onion, Chopped, 20g
2TbspRoasted Pecans, Chopped 14g
1½TbspCrumbled Queso Fresco, about 1oz, or Feta/Goat/Blue Cheese
Vinaigrette:
1TbspBalsamic Vinegar
1½tspOlive Oil
1tspMaple Syrup, Stevia Sweetened preferred
½tspPoppy seeds
⅛tspDijon Mustard
Pinchof Garlic Powder
Pinchof Onion Powder
Pinchof Salt & Pepper
Alternate dressing using store-bought vinaigrette:
1½TbspBalsamic Vinaigrette
1tspMaple Syrup, Stevia Sweetened preferred
½tspPoppyseed
Instructions
Prepare dressing from scratch: In a small bowl, stir together the balsamic vinegar, olive oil, maple syrup, poppy seeds, dijon mustard, onion powder and garlic powder. Season with salt and pepper.ORPrepare dressing using store-bought vinaigrette: Stir together balsamic vinaigrette, maple syrup and poppy seeds.
In a large bowl, place spinach, strawberries and onions, and pour about half the dressing. Toss and add more dressing if you’d like.
Top with chopped pecans and crumbed cheese, and lightly toss.
Notes
Toast Pecans on stovetop: Place pecans on a dry skillet over medium and heat for 5 minutes, shaking frequently until fragrant. Let cool 5 minutes, then chop roughly.
Toast Pecans in oven: Bake at 350°F for 8-10 minutes until fragrant. Let cool 5 minutes, then chop roughly.