Spinach Strawberry Salad

When spring is in the air and fresh strawberries starting to hit the supermarket shelves, I look forward to making spinach strawberry salad.   In fact, I was pleasantly surprised to see a surplus of organic strawberries in the market this morning, so I took advantage of the sale. With strawberries in season, it seemed the perfect time for a spinach strawberry salad recipe. 

But, it's important to remember the dirty dozen when making salads this spring and summer. Although I try to always buy organic, there are certain fruits and vegetables that are a must in the organic section. 

Strawberries and spinach, for example, contain the highest amount of pesticides, so buying organic is a MUST! So, buy organic when making a spinach strawberry salad. 

LIST OF DIRTY DOZEN FRUITS AND VEGETABLES

1. Strawberries
2. Spinach
3. Nectarines
4. Apples
5. Grapes
6. Peaches
7. Cherries
8. Pears 
9. Tomatoes
10. Celery
11. Potatoes
12. Kale

Even though I always try to buy organic, sometimes, it just isn't available. Then, I choose non-organic produce with a thick skin such as pineapple, bananas, or onions, but I always try to buy organic first. 

INGREDIENTS IN SPINACH STRAWBERRY SALAD

The flavors you choose for the combination of salad ingredients make a salad incredible. For instance, Simple Rosemary Infused Pickled Red Onions provide a sweet and tangy taste when mixed with greens, while the strawberries give a subtle, sweet taste. The addition of red quinoa, for example, gives a nutty flavor without adding nuts to the spinach strawberry salad.  

• 2 cups cooked red quinoa (or any color works)
• 1 cup thinly sliced red onion or Simple Rosemary Infused Pickled Red Onions
• 8 cups organic raw baby spinach
• 16-ounce bag washed Organic Spinach (8 cups)
• 4 cups Organic Strawberries, stem removed and sliced thin
• 1 English cucumber, cut into coins
• 1 cup, chopped Walnuts (optional)

HOW TO COOK QUINOA PERFECT EVERY TIME FOR SPINACH STRAWBERRY SALAD

In order to make the most of every salad, my goal is to include incredible ingredients with the best nutritional value. Quinoa, for instance, is one of my favorite salad ingredients. Not only does it provide a nutty flavor, but it is also high in protein. 

For some reason, people struggle when cooking quinoa. So, if you need a few tips, check out How to Cook Quinoa. Once the quinoa is cooked, it is best to allow it to cool completely before adding to a cold salad. 

HOW TO ASSEMBLE THE SPINACH STRAWBERRY SALAD IN ADVANCE TO KEEP IT FRESH

Usually, I like to prep my dinners or lunches in advance. For that reason, it is important to dress this salad in advance. Also, if using Simple Rosemary Infused Pickled Red Onions, I like to lay them on a paper towel to drain before I add them to the spinach strawberry salad.  Another tip is to make a well in the middle of the spinach for the quinoa, so all the ingredients stay fresh and don't get soggy. 

Once the quinoa is cool, placing the quinoa inside the well allows it to stay fresh. Then, I assemble the rest of the ingredients around the bowl. Since the strawberries are the highlight of this spinach strawberry salad, I dispersed the strawberries on both sides of the bowl. 

OTHER POSSIBLE INGREDIENTS TO ADD TO SPINACH STRAWBERRY SALAD RECIPE

This particular salad is spinach based, but feel free to add any of your favorite greens. Spinach is a superfood loaded with tons of nutrients in a low-calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. Spinach also provides protein, iron, vitamins, and minerals. The health benefits are endless.

• Tofu Feta Cheese
• Walnuts
• Almonds
• Tomatoes
• Avocado
• Dried cranberries

TWO DRESSING OPTIONS: PICK YOUR FAVORITE FLAVOR

Of course, the dressing brings it all together which id my favorite part. Since I do not cook with oil, and I LOVE dressing, I couldn't make up my mind, so I made two different dressing to choose from. To be honest, I don't know which one I like better, so I made both and used a little of each to see which one was the winner. 

When trying to eat healthily, many people make the mistake of using a lot of fatty dressing. The healthy salad ends up having more calories and fat than a heavy fattening meal. Although the intention of eating healthy exists, it goes right out the window with the fat-laden dressing. And we all love a lot of dressing.

OIL-FREE POPPYSEED DRESSING:

• 1/4 cup Apple Cider Vinegar
• 3 Tablespoons Pure Maple Syrup
• 3 Tablespoons Poppy Seeds
• 1/4 cup Unsweetened Unflavored Almond Milk
• 3 Tablespoons Coconut Flour
• 2 Tablespoons Lemon juice
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Garlic Powder
• 2 teaspoons Fresh Ground Pepper
• 1 teaspoon Pink Himalayan Salt

OIL-FREE STRAWBERRY BALSAMIC DRESSING

• 1 cup of fresh organic strawberries
• 1 Tablespoon Balsamic Vinegar
• 1 Tablespoon Dijon Mustard
• 3 Tablespoons water

I LOVE the combination of sweet and crunch in every bite. And, if you want to pair it with a great spring soup, try Quinoa Vegetable Soup.

IF YOU ARE LOOKING FOR SALADS TO WELCOME SPRING, CHECK OUT THESE RECIPES

• Vegan Potato Salad
• Vegan Macaroni Salad
• Lentil Salad
• Grilled Caesar Salad
• Bean Salad
• Tabouli Salad
• Italian Chopped Salad
• Mediterranean Couscous Salad
• Vegan Egg Salad
• Vegan Taco Salad
• Vegan Quinoa Salad
• Fattoush Salad
• Vegan Waldorf Salad
• Quinoa Greek Salad with OMG Oil-Free Dressing

Yield: 4 servings

Spinach Strawberry Salad Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Strawberries, spinach, and quinoa...Oh My! Try this beautiful Spinach Strawberry Salad Recipe with a mixture of spinach, fruits, and quinoa, with a light oil-free poppy seed dressing or a tangy strawberry balsamic dressing.

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Ingredients

Salad:

• 16 ounce bag, washed Organic Spinach (8 cups)
• 1 sliced thin Red Onion or 
• 4 cups Organic Strawberries, stem removed and sliced thin
• 1 English cucumber, cut into coins
• 1 cup, chopped Walnuts (optional)
• 2 Cups cooked red quinoa (or quinoa of choice)

Oil-Free Poppyseed Dressing:

• 1/4 cup Apple Cider Vinegar
• 3 Tablespoons Pure Maple Syrup
• 3 Tablespoons Poppy Seeds
• 1/4 cup Unsweetened Unflavored Almond Milk
• 3 Tablespoons Coconut Flour
• 2 Tablespoons Lemon juice
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Garlic Powder
• 2 teaspoons Fresh Ground Pepper
• 1 teaspoon Pink Himalayan Salt

Oil-free Strawberry Balsamic Dressing

• 1 cup fresh organic strawberries
• 1 Tablespoon Balsamic Vinegar
• 1 Tablespoon Dijon Mustard
• 3 Tablespoons water

Instructions

CHOOSE DRESSING OPTIONS:

Oil-Free Poppyseed Dressing:

• Add all ingredients except for the poppyseeds to a small blender. I used my single cup Nutri-bullet blender.
• The flour is used to thicken the dressing so you don't need to add any vegan mayo or other high-calorie thickeners.
• Add the poppyseeds and shake.
• Refrigerate until ready to use.

Strawberry Balsamic Dressing

1. Combine ingredients in a single cup blender
2. Blend on high until smooth
3. Place dressing in the refrigerator until ready to dress the salad

Prepare Spinach:

• Wash and stem spinach.
• I get it at the farmer's market fresh, but I have to cut some of the long stems.
• You can buy it already washed and prepared in the organic section of your supermarket.
• Fill each bowl with at least half spinach or choice of greens, creating a well in the middle.

Prepare Other Vegetables and Fruits:

• Wash and slice onions, cucumbers, and strawberries.
• If using pickled onions, make sure you drain and dry on a paper towel prior to adding the strawberry spinach salad

Add Ingredients to Salad Bowl:

• Surround the bowl with spinach, creating a well in the middle
• Add cook quinoa into the middle
• Evenly distribute the rest of the ingredients on the four bowls, making sure to scatter the ingredients to equally divide the cut vegetables and fruits.
• Add the nuts last (optional) (do not put nuts on until it is time to serve if making ahead of time).
  You don't want soggy nuts.

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Nutrition Information

Yield

4 servings

Serving Size

1
Amount Per Serving Calories 440Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 322mgCarbohydrates 29gFiber 13gSugar 15gProtein 13g

Nutrition facts may not be 100% accurate.

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me