Description
A vibrant, plant-forward salad combining tender spinach, sweet strawberry slices, and crunchy candied hazelnuts with a zesty maple-balsamic dressing. Perfect for light lunches or elegant sides with an array of textures and flavors.
Ingredients
4 cups baby spinach or mixed greens
1 cup strawberries, hulled and sliced
1/2 cup candied hazelnuts (roasted with coconut sugar, cinnamon, and sea salt)
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon pure maple syrup
1/4 cup dairy-free feta crumbles (optional)
1 teaspoon chopped fresh mint or basil (optional)
Instructions
Wash and dry the baby spinach or mixed greens
Slice strawberries into bite-sized segments
Roast hazelnuts with coconut sugar, cinnamon, and sea salt at 350°F (175°C) for 10-12 minutes until caramelized and toasted
Whisk together balsamic vinegar, olive oil, and maple syrup for the dressing
In a large bowl, layer spinach, strawberries, and candied hazelnuts
Top with a drizzle of dressing and optional dairy-free feta crumbles
Serve immediately or chilled
Notes
Substitute pecans or pumpkin seeds for extra crunch
Replace dairy-free feta with crumbled tofu for vegan version
Use date paste instead of maple syrup for a deeper flavor
Store leftovers in an airtight container in the fridge for up to 2 days
Nutrition
- Serving Size: 1 salad portion (300g approximately)
- Calories: 320
- Sugar: 18g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg