HomeFoodStrawberry Spinach Salad with Candied Hazelnuts

Strawberry Spinach Salad with Candied Hazelnuts


This salad has all of it, buddies! Candy strawberries, crunchy candied pecans, salty vegan feta, nutrient-packed spinach, and a tangy balsamic dressing. The elements marry collectively for a celebration in your mouth!

Not solely is that this salad stuffed with taste, however it’s so stunning and straightforward to make. Simply half-hour required for this showstopping recipe good for internet hosting or hanging by yourself! We like it as the principle occasion topped with protein or alongside creamy pastas or savory soups. Allow us to present you the way it’s finished!

Balsamic vinegar, olive oil, salt, black pepper, maple syrup, coconut sugar, shallot, strawberries, spinach, hazelnuts, and vegan feta cheese

Methods to Make Strawberry Spinach Salad

We begin this celebration off with the candy and crunchy candied hazelnuts. They arrive collectively in about 10 minutes by roasting hazelnuts in a coating of oil, coconut sugar, maple syrup, salt, and cinnamon.

Candied hazelnuts on a gold baking sheet

Whereas they’re within the oven, the fast balsamic dressing comes collectively by mixing wealthy olive oil, tangy balsamic vinegar, and candy maple syrup with shallot, salt, and pepper for taste.

Whisking homemade balsamic vinaigrette in a bowl

Subsequent, we assemble the salad: a bountiful mattress of child spinach will get topped with half of the sliced strawberries and candied hazelnuts. Toss with a number of the dressing to coat every chunk of salad with taste.

Balsamic dressing next to a bowl of baby spinach and sliced strawberries

When able to serve, garnish with the remaining strawberries and hazelnuts, plus dairy-free feta crumbles (elective) for a salty, “tacky” end. And in case you’re a fellow member of the heavier-dressed-salads fan membership, go forward and add allll that dressing!

Angled shot of a wood serving bowl filled with strawberry spinach salad

We hope you LOVE this strawberry spinach salad! It’s:

Contemporary
Candy
Crunchy
Stuffed with taste
Fast & simple
& SO scrumptious!

It pairs fantastically topped together with your selection of protein, comparable to our Crispy Baked Chickpeas or Simple Marinated Grilled Rooster. Or attempt it alongside our Creamy Roasted Cauliflower Soup, Creamy Mushroom and Asparagus Pasta (GF), or Vegan Stuffed Shells with Roasted Eggplant.

Extra Scrumptious Salad Recipes

Should you do that recipe, tell us! Depart a remark, price it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!

Plate of strawberry spinach salad with candied hazelnuts

Prep Time 15 minutes

Cook dinner Time 15 minutes

Complete Time 30 minutes

Servings 4 (~2-cup servings)

Course Salad, Facet

Delicacies Gluten-Free, Vegan

Freezer Pleasant No

Does it maintain? 3 Days (saved individually)

HAZELNUTS

  • 1 heaping cup uncooked hazelnuts, roughly chopped
  • 2 tsp olive oil or melted coconut oil
  • 1 Tbsp coconut sugar
  • 2 tsp maple syrup (or agave nectar)
  • 1 pinch sea salt
  • 1 pinch floor cinnamon

DRESSING

  • 2 Tbsp balsamic vinegar
  • 2 Tbsp further virgin olive oil
  • 1/2 tsp maple syrup
  • 1-2 Tbsp minced shallot
  • 1 pinch every sea salt and black pepper

SALAD

  • 1 (5-oz.) package deal child spinach (or sub blended greens)
  • 1 ½ cups thinly sliced strawberries
  • 1/4 cup vegan feta crumbles (elective // we like Observe Your Coronary heart // if not dairy-free, goat cheese or feta would additionally work)
  • Preheat oven to 350 levels F (176 C) and add uncooked hazelnuts to a parchment-lined baking sheet.

  • As soon as oven is preheated, toast hazelnuts for 7 minutes. Then take away from oven and add remaining components on to the hazelnuts (oil, coconut sugar, maple syrup, sea salt, and cinnamon). Use a spatula to completely toss/mix.

  • Place again in oven and roast for one more 4-6 minutes or till aromatic and golden brown. Put aside to chill.

  • Within the meantime, put together dressing by including all components to a jar (or mixing bowl) and shaking vigorously (or whisking) to mix. Style and regulate taste as wanted, including extra balsamic for acidity, maple syrup for sweetness, salt or pepper for taste stability, or olive oil for creaminess. Put aside.

  • To serve, add spinach, half of the strawberries, and half of the roasted hazelnuts to a big mixing/serving bowl. Drizzle with half of the dressing and toss to mix.

  • Plate and garnish with the vegan feta (elective) and remaining strawberries and hazelnuts, and serve with remaining dressing (in case you like a extra closely dressed salad).

  • Finest when contemporary, although leftovers retailer individually within the fridge as much as 3 days. Retailer hazelnuts nicely sealed at room temperature.

*Vitamin data is a tough estimate calculated with olive oil and with out elective components.

Serving: 1 serving Energy: 368 Carbohydrates: 19.1 g Protein: 7 g Fats: 31.9 g Saturated Fats: 2.9 g Polyunsaturated Fats: 4 g Monounsaturated Fats: 23.5 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 68 mg Potassium: 557 mg Fiber: 5.6 g Sugar: 11.2 g Vitamin A: 3337 IU Vitamin C: 43 mg Calcium: 94 mg Iron: 3 mg



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