Vegan Strawberry Spinach Salad
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!
Servings: 4 servings
Calories: 562kcal
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
Protein: Add in 1 cup cooked quinoa for a protein option.
Nutrition
Calories: 562kcal