Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Strawberry Spinach Salad Vegan Gluten Free

Makes: 8-10 servings

Rich spinach and sweet strawberries topped with onions and nuts with a mild vinaigrette.

Ingredients:

  • 8 cups/ 2 L baby spinach leaves
  • 2 cups fresh strawberries, blueberries or combination (sliced)
  • Topping options:
  • 4 green onions (chopped)
  • 1 medium red onion (cut into rings)
  • 4 tbsp sunflower seeds or sesame seeds (toasted)
  • 1 cup walnuts or almonds (chopped & toasted)
  • For Vinaigrette:
  • ½ cup olive or nut oil
  • ½ cup apple cider vinegar
  • 2 tsp Dijon mustard
  • 2 tbsp honey or maple syrup
  • ¼ tsp salt
  • ¼ tsp pepper

Instructions:

  • Slice fruit
  • Toss fruit and spinach leaves
  • Add desired toppings
  • To make vinaigrette:
  • Combine ingredients in a jar with tight-fitting lid. Shake well.
  • Toss with salad when ready to eat
Adapted from: "Simply in Season," by M. Beth Lind & C. Hockman-Wert (2009)