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My Darling Vegan
Spinach Strawberry Salad

Welcome in spring with this Spinach Strawberry Salad with Balsamic Vinaigrette for a refreshing salad that celebrates the sweetness of the season.

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Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
Course: Salad
Cuisine: Vegan, Gluten-Free
Servings: 2 people
Calories: 525 kcal
Author: Sarah McMinn
Spinach Strawberry Salad
  • 2 large handfuls fresh spinach
  • 4 large strawberries, sliced thin
  • 1/2 small avocado, pitted and sliced
  • 1/4 cup pecans,
  • 1/4 cup red onions, sliced thin
Balsamic Vinaigrette
  1. In a small blender, combine the ingredients for the Balsamic Vinaigrette and set aside.

  2. Roast the pecans at 400 degrees for 5-7 minutes, until lightly brown. Remove from oven and let cool.

  3. Divide spinach between two plates and top with the remaining salad ingredients. Serve immediately with Balsamic Vinaigrette

Recipe Notes

Serving and Storing -  This salad makes a great side to my Pomegranate Balsamic Portobello Steaks or Lemon Pepper Cauliflower Steaks. Or serve it as part of your Summer BBQ dishes for a light and refreshing springtime salad. This salad is best eaten within an hour of assembling as the avocados and strawberries will start to quickly brown. Leftover salad can be stored in an airtight container in the refrigerator to be eaten the next day.

Recipe Tips - This recipe will make extra Balsamic Vinaigrette. You can store the remaining dressing in an airtight container in the refrigerator for up to 2 weeks. 

Nutrition Facts
Calories Per Serving: 525
% Daily Value
Carbohydrates 14g 5%
Protein 2g 4%
Fat 63g 97%
Saturated Fat 8g 50%
Sodium 95mg 4%
Potassium 169mg 5%
Fiber 2g 8%
Sugar 10g 11%
Vitamin A 95IU 2%
Vitamin C 32.2mg 39%
Calcium 26mg 3%
Iron 1.2mg 7%