Sweet with a tangy balsamic dressing, this vegan strawberry spinach salad is refreshing, simple and tasty with fresh green spinach, sweet strawberries, candied almonds and creamy avocado. It’s light, flavorful and perfect for spring or summer!
Avocado Strawberry Spinach Salad
This vegan strawberry spinach salad recipe is loaded with all the good things including sweet strawberries and candied maple almonds! It’s the perfect combination of sweet and tangy and will be one of your new favorite vegan spring salad recipes!
Table of Contents
I love this salad when strawberry season rolls around and I can pick up from berries from the farmers stand but it is equally as good all year round! It’s equally as good to serve as a dinner salad or to bring to a BBQ as a simple side.
It’s simple, fresh, wholesome and full of so many delicious ingredients! I topped the fresh greens and sweet strawberries with some candied almonds and buttery avocado, it adds crunchy, creaminess plus elevates it to the ultimate fruit and veggie salad!
Why You’ll Love This Recipe
- Quick and easy: This vegan strawberry spinach salad only takes about 15 minutes to put together!
- Wholesome and fresh: Fresh with vibrant colors and taste!
- Light and Healthy: This salad is full of so many nutrients from the spinach and strawberries, plus naturally gluten free.
- Versatile: Serve this vegan spinach salad with strawberries at lunch, dinner or a holiday brunch!
Ingredients
Fresh spinach, strawberries, avocado, and green onion are topped with crunchy candied almonds and then drizzled with a homemade tangy balsamic dressings! It’s the perfect combination of flavors.
- Spinach
- Fresh strawberries
- Avocado
- Green onion
- Maple candied almonds
- Balsamic dressing
How to Make Vegan Strawberry Spinach Salad
Once you have your spinach, strawberries and avocado, this salad is a cinch to pull together.
- Toast almonds: Light toast your almonds in a single layer in the oven. They will toast quickly so be sure to not burn them!
- Candied almonds: In a small saucepan over low heat, melt coconut oil, maple syrup and water. Bring to a boil then reduce heat slightly. Stir in your almonds and cook while continuing to stir until almonds absorb all liquid, about 5 minutes. Toss with sugar mixture and spread out on parchment lined pan to cool.
- Make spinach salad dressing: Combine all balsamic dressing ingredients in a small jar or bowl and stir or whisk to combine.
- Assemble salad: In a bowl assemble your spinach, strawberries, avocado, green onion, and candied almonds. Drizzled your dressing on top and your vegan strawberry spinach salad is ready to serve!
Tips for the Best Salad
- Make your balsamic dressing and candied almonds ahead of time and store until ready to assemble your vegan strawberry spinach salad.
- Add some cooked quinoa, wild rice or even chickpeas to bulk up your vegan strawberry spinach salad and make it more of a meal.
- Use other nuts such as pecans or walnuts.
- Add some vegan bacon bits for some savory taste.
- Wait to toss your salad until right before serving otherwise your salad will wilt.
Substitutions and Variations
- Salad greens: Strawberry spinach avocado salad is so good, but you can use butter lettuce or spring mix and it’s equally amazing.
- Green onion: Use thinly sliced red onion instead.
- Low fat: Omit and avocado to save a few calories.
- Store bought dressing: For an even quicker salad use your favorite balsamic vinaigrette from the store. Poppy seed dressing is another popular choice.
- Sugar free: For the almonds use your favorite sugar free substitutes or just toast your almonds without making them candied. For the dressing omit the maple syrup for a tangy dressing. I would not use a sugar free maple syrup as taste will drastically change, but you could add some granulated monk fruit.
- Vegan feta: Add some vegan feta cheese for some even more delicious taste.
- More fruit: Clementine segments or additional fresh berries like blueberries and raspberries would add more color and juicy sweet taste.
How to Serve
Other than just serving this vegan strawberry spinach salad as is, here are a few other options!
- A side salad with dinner along with roasted cauliflower steaks or chickpea loaf.
- With some delicious grilled items like any of these best vegan BBQ skewers.
- A light meal with a slice of oat milk sandwich bread.
- Top it with your favorite plant based protein like tofu, tempeh or a veggie burger.
How to Store
Once dressed, this vegan strawberry spinach salad is best eaten within the hour. Store dressed leftovers in an airtight container and plan to eat the same day. Undressed salad can be stored up to a day.
Can I Make This Salad Ahead?
This vegan strawberry avocado salad is best served right away after assembling and dressing it with the balsamic dressing. You can make the dressing ahead though and store it in the fridge until ready to make your salad. Just bring the dressing to room temp and give it a good shake to combine ingredients again.
You can also make your maple candied almonds before hand as well. Once they are completely cool, store in an airtight container.
Can This Be Nut Free?
Yes! Although I would substitute another seed such as sunflower seeds or hemp seeds for some crunch.
More Vegan Salad Recipes
- Holiday Salad with Roasted Beets, Candied Pecans and Quinoa
- Wild Rice, Bean and Veggie Salad
- French Lentil Salad Bowl
- Mashed Pinto Bean Vegan Taco Salad
If you try this salad, I would love to know! Please leave a comment with rating and review below.
Vegan Strawberry Spinach Salad
Ingredients
Maple Candied Almonds
- 1/2 cup sliced almonds natural
- 1/8 cup brown sugar
- 1 tablespoon pure maple syrup
- 1 tablespoon water
- 1 tablespoon coconut oil
- pinch of salt
Balsamic Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup pure maple syrup
- 1/4 cup balsamic vinegar
- 1 garlic clove minced
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- pinch of white pepper
- 2 tablespoon toasted sesame seeds
- 1 tablespoon poppy seeds
Salad
- 5 cup Baby spinach
- 1 cup sliced strawberries
- 1 avocado sliced
- 1/2 cup green onion sliced
Instructions
Maple Candied Almonds
- Pre-heat oven to 350 degrees F and line a baking pan with parchment paper.
- Spread out your sliced almonds in a single layer and roast for 5 minutes. Keep an eye on them so they don't burn. At 5 minutes, check them. Add 1-2 minutes more if needed. Remove from oven, set aside to cool on parchment paper.
- In a small bowl combine your brown sugar and salt.
- In a small saucepan over low heat, melt coconut oil, maple syrup and water. Bring to a boil then reduce heat slightly. Stir in your almonds and cook while continuing to stir until almonds absorb all liquid, about 5 minutes.
- Mix in your reserved sugar mixture and remove from heat. Spread on parchment paper to cool.
Balsamic Dressing
- For the dressing: Combine all ingredients from EVOO to poppy seeds in a dressing jar of choice and give a good shake to combine
Salad
- Combine all remaining ingredients in large salad bowl. Top with your sliced candied almonds. Drizzle with dressing and serve immediately.
Notes
Nutrition
