SPINACH AND BERRY SALAD WITH WHITE BALSAMIC VINAIGRETTE
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SPINACH AND BERRY SALAD WITH WHITE BALSAMIC VINAIGRETTE
Amy Hunter
Rated 5.0 stars by 1 users
Servings
2
Prep Time
20 minutes
Calories
566
One of my favorite seasonal fruits is strawberries the spring. Like a lot of fruits, the difference between a small, deep red berry from a farmer’s market and the giant white in the middle grocery store berries is night and day.
So when they start to hit markets, I buy them up and put them on everything and I’m not even sorry about it. One of my favorite things to do is add them to a salad, and this salad is a standout.
It doesn’t have a lot of ingredients, but it has a lot of flavor thanks to the berries and a delectable white balsamic vinaigrette made with Ava Jane’s Kitchen Avocado Oil.
If you’ve never used white balsamic vinegar, it’s similar to regular balsamic, but a bit less sweet and syrupy. It’s also a bit less acidic, so it’s perfect when you want something kind of mild without that super tart bite.
Sunflower seeds add crunch and a bit of saltiness to balance out the tender greens and sweet berries, while goat cheese adds a bit of creamy richness. This is an easy salad that will make a perfect starter for a dinner, but also a casual back patio meal on a nice night.
Ingredients
- 12 ounces baby spinach
- 1 small red onion thinly sliced
- 1 pint strawberries sliced
- 1/4 cup roasted sunflower seeds
- 2 ounces crumbled goat cheese
-
1/4 cup Ava Jane’s Kitchen Avocado Oil
- 3 tablespoons white balsamic vinegar
-
1 teaspoon Ava Jane’s Kitchen Yucatan Honey
- 1 teaspoon Dijon mustard
- 1 clove garlic grated
- Zest of 1 orange
- Sea salt and fresh ground pepper to taste
Salad
Dressing
Directions
Put all of the salad ingredients in a large bowl.
- Put the dressing ingredients in a jar with a lid and shake well. Taste, and adjust seasonings based on your preference.
- Add the dressing to the salad and toss to coat.
- Serve immediately.
Recipe Note
Use this again: You can add grilled chicken or shrimp to the salad.
For one or two servings: Recipe can easily be doubled or halved.
Store leftovers: The salad is best made as is, but you can make both ahead; dress before serving.
Nutrition
Nutrition
- per serving
- Calories
- 566
- Carbs
- 36 grams
- Protein
- 15 grams
- Fat
- 43 grams
- Saturated Fat
- 9 grams
- Polyunsaturated Fat
- 10 grams
- Monounsaturated Fat
- 22 grams
- Trans Fat
- 1 grams
- Cholesterol
- 13 milligrams
- Sodium
- 398 milligrams
- Potassium
- 1438 milligrams
- Fiber
- 10 grams
- Sugar
- 20 grams
- Vitamin A
- 16275 milligrams
- Vitamin C
- 188 milligrams
- Calcium
- 272 milligrams
- Iron
- 7 milligrams