Friday, July 6, 2018

Spinach Salad With Strawberries, Blueberries, & Pecans

I love this Spinach Salad bursting with the irresistible colors and flavors of fresh veggies and luscious berries! The simple balsamic dressing makes it absolutely delicious. One of our go to recipes on week nights :D as it is very easy and quick to prepare.

The Balsamic Vinaigrette is light yet flavorful. This recipe makes more dressing than needed for a serving; I save the extra in a squeeze bottle ready for the next time. 

Other nuts/seeds and/or berries maybe added to the salad instead of the pecans, strawberries and blueberries.

1 Serving


2-3 large handfuls fresh spinach, torn or chopped
4 large strawberries, sliced 
1 small handful of fresh Blueberries, washed
1/2 small Cucumber, thinly sliced
1/4 fresh Beet, thinly sliced
1 small Carrot, thinly sliced
2-3 thin slices Red Onions, separated into rings or half-moons
1/4 small avocado, pitted and cubed
2 Tbsp Pecans, toasted

Balsamic Vinaigrette:
1/4 cup Water + 1/4 tsp Cornstarch
1 clove fresh Garlic, peeled and trimmed
1-2 tsp Dijon-style Mustard
1/2 tsp Maple Syrup
2 Tbsp balsamic vinegar
Salt and Freshly ground Black Pepper, to taste


Prepare dressing and toast the pecans; both maybe done ahead and reserved.

Combine the water and cornstarch in a small pan, mix well to form a slurry, and heat until boiling; cook for a couple of minutes until the starch is cooked and the mixture is almost translucent. Let cool completely. The cornstarch mixture makes a fabulous oil substitute!

In a small blender, combine all the ingredients for the Balsamic Vinaigrette, process until smooth. Taste and correct the seasonings, pour into a clean jar, and set aside. Chill the vinaigrette if made ahead. The dressing will stay fresh for a week.

Toast the pecans without any oil in a dry skillet or at 375 degrees for 5-6 minutes, until lightly brown. Watch carefully as the nuts burn very quickly! Remove from oven and let cool. Pecans maybe toasted ahead of time and reserved in a zip-top bag or other container in the fridge until needed.

Make the salad just before serving. The veggies maybe prepped ahead and reserved in the fridge.

Place the spinach on a plate/bowl and top with the rest of the veggies.

Top the salad with the berries and pecans. 

Serve immediately drizzled with the Balsamic Vinaigrette! Bon appettit!


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