Strawberry Spinach Salad With Strawberry Balsamic Glaze (Edit recipe)

I'm getting ready for spring and summer with this delicious strawberry balsamic glaze salad. It's super easy, tasty, and will leave you feeling refreshed! You'll have to give it a try. Perfect to make ahead and bring to any event you might be attending. 😉

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	408
Fat:	31 g
Carbohydrates:	28 g
Protein:	13 g
Cholesterol:	0 g
Sodium:	490 mg
Fiber:	3 g
Sugars:	7 g
Calculated per serving.

by The Taste of Montreal

Serves: 5

Ingredients

6 cups Baby Spinach, (washed, dried)
0.5 cup Organic Walnuts, (chopped or crushed)
1.5 cups Strawberries, (washed, dried and sliced thin)
0.333 cup Pumpkin Seeds
0.333 cup Organic Dried Cranberries
5 Tbsp Strawberry Balsamic Glaze, (I used Zoë Olive Oil)

Dressing

1 tsp Salt
1 tsp Black Pepper
1 tsp Dijon Mustard
6 Tbsp Extra Virgin Olive Oil, (I used Zoë Olive Oil)
1 Tbsp Lemon Juice

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash, drain, and slice your strawberries, and set aside
Wash and drain spinach and place it into a large serving bowl
In a jar, add all ingredients from the dressing mix and shake well
Adjust dressing to your taste (salt, pepper, etc.)
Top your spinach with strawberries, walnuts, dried cranberries, and pumpkin seeds
Drizzle your dressing over your bowl and mix very well
Finish off your salad with your strawberry balsamic glaze
Dig in and enjoy this fresh salad!

Notes

I like to mix my dressing directly in a jar for easy storage if there are leftovers. This is also a great way to keep it mess-free! If you want to make the salad more dynamic and tasty, I would recommend adding in crumbled feta. // I never store my dressing in the fridge as the olive oil tends to clump up. It's best to leave it out of the cold, on the counter.