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Strawberry Spring Salad

Strawberry Spring Salad

This vibrant Strawberry Spring Salad balances sweet, juicy berries with crunchy greens and a zesty balsamic glaze. It's a celebration of seasonal produce, offering refreshing, nutrient-packed bites.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups of organic fresh strawberries, sliced
  • 4 cups of baby spinach and arugula mix
  • 1/2 cup of toasted walnuts or pecans
  • 1/2 cup of vegan feta crumbles
  • 1/4 cup of red onion, thinly sliced into half-moons
  • 2 tablespoons of aged balsamic glaze
  • 3 tablespoons of extra virgin olive oil
  • 1 tablespoon of pure maple syrup
  • A handful of fresh mint leaves, chiffonade
  • Pinch of sea salt and cracked black pepper

Method
 

  1. Wash the greens in cold water and dry thoroughly using a salad spinner.
  2. Place the dry greens into a large mixing bowl and set aside.
  3. Wash the strawberries, remove the green hulls, and slice them into thin rounds or quarters.
  4. In a small mason jar, combine the extra virgin olive oil, balsamic glaze, maple syrup, sea salt, and black pepper. Shake vigorously for thirty seconds until combined.
  5. Thinly slice the red onion and soak in ice water if necessary to mellow the flavor.
  6. Add the sliced strawberries and red onions to the bowl of greens.
  7. Pour half of the dressing over the mixture and toss gently to coat without bruising the fruit.
  8. Add the toasted walnuts and vegan feta crumbles.
  9. Drizzle with the remaining dressing and garnish with fresh mint.
  10. Serve immediately while the greens are crisp.

Notes

Dress the salad just before serving to prevent wilting. Keep ingredients separate if preparing in advance. Toast nuts for added flavor. Room-temperature strawberries enhance flavor.