Description
A vibrant, dairy-free, and gluten-free summer salad combining creamy baby spinach, juicy strawberries, and crunchy candied hazelnuts. Balanced with a tangy balsamic-maple dressing, it’s a healthy, quick, and colorful dish perfect as a side or light meal.
Ingredients
4 cups baby spinach
1 cup fresh strawberries, sliced
1/2 cup Candied Hazelnuts (recipe below)
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon olive oil
Salt
Black pepper
Instructions
Preheat oven to 350°F (175°C)
To make candied hazelnuts: Toss 1/2 cup hazelnuts with 1 tablespoon olive oil and 1/4 cup coconut sugar until coated. Spread on a baking sheet and roast for 10-12 minutes, stirring midway, until golden and fragrant
Whisk balsamic vinegar, maple syrup, and salt/pepper to taste for the dressing
In a large bowl, combine spinach, strawberries, and candied hazelnuts
Drizzle dressing over the salad and toss gently to coat
Serve immediately
Notes
Optional add-ons: grilled tofu, quinoa, or vegan feta crumbles for a heartier meal
Toast hazelnuts in a dry skillet for added flavor if oven access is limited
Use fully ripe strawberries for peak sweetness and juiciness
Store leftovers in an airtight container in the fridge for up to 24 hours (remove dressing if keeping for longer)
Nutrition
- Serving Size: 0.5 cup
- Calories: 250
- Sugar: 10g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg