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Soreness Squashing Strawberry and Spinach Salad

Course dinner, lunch, Salad, Side Dish
Cuisine Mediterranean
Keyword antioxidant, balsamic, berry, fiber, fresh, healthy fat, Salad, spinach, summer
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 420 kcal

Ingredients

Dressing

  • 3/4 cup balsamic vinegar
  • 1/3 cup olive oil
  • 2/3 cup fresh strawberries quartered or berry of choice
  • 1 pinch sea salt
  • 1 pinch black pepper ground
  • 1 tbsp maple syrup or to taste

Onions

  • 1/2 cup red wine vinegar
  • 1/2 cup water
  • 1 tbsp sugar organic cane
  • 1/4 tsp sea salt
  • 1/2 red onion thinly sliced

Salad

  • 1 cup slivered almonds or nut of choice
  • 4 cups raw spinach or kale
  • 1 1/2 cup fresh strawberries or berry of choice, sliced
  • 1 tbsp hemp seeds or chia seeds (optional)

Instructions

  1. Preheat oven to 325 degrees F (162 degrees C)

Prepare the dressing:

  1. Heat a small saucepan over medium heat. Add the balsamic vinegar. When it reaches a low boil, reduce the heat to medium-low and continue cooking for 15-20 minutes, or until reduced by half. Set aside.

Prepare the onions:

  1. While the dressing is heating up, prepare the onions by combining the red wine vinegar, water, sugar, and salt in a small bowl or mason jar. Whisk or shake to combine. Add the onion, cover, and place in the refrigerator to infuse/pickle for 15 minutes.

Prepare the salad:

  1. Place the slivered almonds on a rimmed baking sheet and bake for 7-10 minutes, or until slightly golden brown. Set aside.

  2. Add the reduced balsamic vinegar and remaining dressing ingredients to the bowl of a food processor or blender (I used my vitamix). Blend to combine. Taste and adjust the seasonings as needed.

  3. Place the spinach, strawberries, pickled onions and hemp seeds (optional) in a large bowl. Top with the almonds and desired amount of dressing. Toss to coat and serve immediately.

  4. Leftovers keep (separately) in the refrigerator for 2-3 days, though best when fresh.