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Strawberry & Spinach Salad with Balsamic Vinaigrette

We’re one week away from ‘Fail Friday’ – a day that a survey in the U.K. says, will be the day most people will lose steam and give up on their New Year’s resolutions. Work out regularly, drink more water, shop less (extremely challenging given that sales seem to creep up strategically at this time), work harder AND eat healthy! These, my friends are just some of the resolutions that both you and I have in common with most people on this planet almost every year. The other thing we all have in common? We fall off the wagon pretty darn soon! That’s right, we’re all just the same, but we’re all in it together. And while I can’t really help you with any of your other resolutions, but if you’re looking to eat healthy, this is just the recipe for you!

This Strawberry Spinach Salad is bursting with fresh flavours and the accompanying Balsamic Vinaigrette is creamy in texture without a hint of any mayonnaise or dairy! Cashews – they’re the secret ingredient that holds this dressing together without even the slightest bit of oil.

It’s a win-win ingredient in a win-win situation where the only the thing you have to make is the dressing. If you do have the time, soaking the cashews in water for at least an hour will make them break down far more easily and quickly when you pulse them with the chopped onion in a food processor.

Just toss the rest of the ingredients into the food processor and blend thoroughly for about 5 minutes or until you don’t have any grainy bits of cashew left. This is how easily it all comes together. Store the dressing in a sealable container in the refrigerator until you’re ready to serve, and you’ll notice that the dressing would have thickened while it was chilling! How’s that for anyone who feels that salads can’t fill you up?

So let’s stay on the health wagon this year and let this salad help you stay on track every time you feel you’re straying! If you want to top the salad up with some sprouts instead of the toasted walnuts, I’d be totally happy that you whizzed past me on the trail to healthy eating!

Recipe adapted from Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes

Print Recipe
Strawberry & Spinach Salad with Balsamic Vinaigrette
We’re one week away from ‘Fail Friday’ – a day that a survey in the U.K. says, will be the day most people will lose steam and give up on their Ne
Servings
Ingredients
For the Balsamic Vinaigrette
For the Salad
  • 350 grams strawberries fresh , hulled and sliced thin
  • 500 grams spinach baby
  • 4 Tablespoons walnuts toasted , chopped / 50 grams
Servings
Ingredients
For the Balsamic Vinaigrette
For the Salad
  • 350 grams strawberries fresh , hulled and sliced thin
  • 500 grams spinach baby
  • 4 Tablespoons walnuts toasted , chopped / 50 grams
Instructions
  1. For the Balsamic Vinaigrette
  2. Place the cashews and chopped onion in a food processor and pulse to get them chopped up.
  3. Add the rest of the ingredients and blend for at least 5 minutes, until completely smooth and no grainy bits of cashew are left.
  4. For the Salad
  5. In a large mixing bowl, combine the spinach, strawberries and dressing. Use tongs to make sure the salad is well coated with the dressing.
  6. Place on plates and top with chopped walnuts.
Recipe Notes

Note: Use honey if you don’t have agave nectar, but then this won’t be a vegan recipe anymore

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