Strawberry Spinach Salad

strawberry spinach salad

The stores have been bursting with fresh berries and I can’t handle it. That’s why I’ve been eating them in my breakfast, for snacks, in the occasional cocktail (berry bramble post coming soooon!), and in this salad.

I paired this strawberry spinach salad with creaminess from avocado, crunch from lightly toasted pecans and a nice sharp bite from feta cheese – because feta makes everything taste even better. Then I tossed this salad with a light drizzle of my yummy homemade raspberry balsamic vinaigrette.

strawberry spinach salad1

Strawberry Spinach Salad


2 cups of fresh baby spinach, rinsed well

4-6 fresh strawberries, chopped

1/2 an avocado, sliced

1/4 cup feta cheese, chopped

2 tablespoons lightly toasted pecans

Raspberry Balsamic Dressing

1/2 cup olive oil

1/3 cup balsamic vinegar

1 tablespoon raspberry jam

1 tablespoon Dijon mustard

1/2 shallot, finely diced

1/4 teaspoon salt

3 tablespoons of water

*Shake ingredients vigorously in a tightly sealed mason jar.

Place all ingredients into a medium bowl. Drizzle a little dressing and toss together.

**For toasting pecans - preheat oven to 325 degrees Fahrenheit and place whole pecans on a cookie sheet (spread out evenly) and bake for 5-7 minutes. Let cool before adding to salad. Store in a tightly sealed container.

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