Vibrant Spinach Salad with Strawberry Vinaigrette

By Dr. Cindy Tanzar

Looking for a refreshing and hearty salad that’s both delicious and visually appealing? This vibrant Spinach Salad with Roasted Pecans paired with a luscious Strawberry Balsamic Vinaigrette is not only a feast for the eyes but also a burst of flavor with every bite. Perfect for a light lunch or as a delightful side dish, this salad features a medley of fresh ingredients that blend beautifully together. This salad pairs well with our Vegan Feta Cheese Recipe.

A Flavorful Fusion

This salad is a harmonious combination of flavors and textures. The earthiness of fresh spinach (or mixed greens) serves as the perfect base, while sweet, juicy strawberries and sharp red onions add brightness. Lightly roasted pecans or walnuts bring a satisfying crunch, and crumbled feta cheese offers a creamy, tangy contrast. If you prefer a vegan option, simply omit the cheese or substitute it with a plant-based alternative.

The Star of the Show: Strawberry Balsamic Vinaigrette

The homemade vinaigrette is truly where the magic happens. Roasted strawberries fused with tangy balsamic vinegar, rich olive oil, zesty Dijon mustard, and fresh garlic create a dressing that’s bursting with flavor. It’s seasoned perfectly with pink Himalayan salt and freshly ground pepper, with optional stevia drops for those who enjoy a touch of sweetness.

Serving Suggestions

This Spinach Salad is versatile! Serve it as a standalone dish, a side to your favorite protein, or even as part of a picnic spread. It’s a fantastic way to incorporate more greens and fruits into your diet, making it not just delicious, but nutritious as well.

The Recipe: Spinach Salad with Balsamic Vinaigrette

Servings: Makes 2 servings

Ingredients:

Spinach Salad:

• 4 cups spinach (or mixed greens)
• 1 cup strawberries, sliced
• 1/4 cup red onion, thinly sliced
• 2 cups walnuts or pecans, rough chopped (lightly roasted at 375°F for 5-7 minutes for extra flavor)
• 1/3 cup feta cheese (omit for vegan option or use plant-based feta)

Vinaigrette:

• 1 cup strawberries (approx. 10-12)
• 1/4 cup balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1 Tbsp Dijon mustard
• 1 clove garlic, minced
• 1/4 tsp pink Himalayan salt
• 1/4 tsp freshly-ground pepper
• Stevia drops to taste (optional)

Directions:

1. Preheat the Oven: Set your oven to 425°F. Line a small baking sheet with parchment paper or foil, ensuring the edges are folded to catch strawberry juices.
2. Roast the Strawberries: Remove leaves and stems from the strawberries and place them on the prepared baking sheet. Roast for 15-20 minutes or until caramelized, then cool for 10 minutes.
3. Make the Vinaigrette: In a blender (or using an immersion blender), combine the roasted strawberries along with their juices and all other vinaigrette ingredients. Blend until smooth. If you prefer a thinner dressing, feel free to add more olive oil.
4. Assemble the Salad: In a large bowl, combine the spinach, sliced strawberries, red onion, and roasted nuts. Top with crumbled feta cheese if desired. Serve the vinaigrette on the side to drizzle as you please.

Enjoy the Burst of Flavor!

This Spinach Salad with Roasted Pecans paired with Strawberry Balsamic Vinaigrette is sure to become a staple in your meal rotation. Not only does it offer a delightful mix of flavors and textures, but it also brings a beautiful splash of color to any table. Whether you’re looking for a light lunch or a vibrant side, this salad is a delicious way to enjoy fresh ingredients and feel great. Dive into this beautiful plate of freshness and enjoy every bite!