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SPINACH SALAD WITH ROASTED PECANS WITH STRAWBERRY BALSAMIC VINAIGRETTE

SPINACH SALAD WITH ROASTED
This recipe can be adapted to weight loss and/or maintenance based on the “cheese” option you choose.

Plan: (Standard & Maintenance)

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Serving information: Makes 2 servings. A serving is 2.5 – 3 cups salad and 2 tbsp vinaigrette. It covers your fat, vegetable, ¼ – ½ c. fruit.

SPINACH SALAD WITH ROASTED

This recipe can be adapted to weight loss and/or maintenance based on the “cheese” option you choose.

INGREDIENTS

  • Spinach Salad:
    • 4 cups spinach (or mixed greens)
    • 1 cup strawberries, sliced
    • 1/4 cup red onion, thinly sliced
    • 2 cups walnuts or pecans (maintenance only), rough chopped (can lightly roast at 375˚F for 5-7 minutes)
    • 1/3 cup Feta (maintenance only) or Vegan Feta Cheese
  • Vinaigrette:
    • 1 cup strawberries (approx. 10-12)
    • 1/4 cup balsamic vinegar
    • 1/4 cup extra-virgin olive oil
    • 1 Tbsp Dijon mustard
    • 1 clove garlic, minced
    • 1/4 tsp. pink Himalayan salt
    • 1/4 tsp. freshly-ground pepper
    • Stevia drops to taste (optional)

INSTRUCTIONS

  1. Preheat oven to 425˚F. Line a small baking sheet with parchment paper or foil with edges folded to catch strawberry juices.
  2. Remove leaves and stems from strawberries and place on baking sheet. Roast 15-20 minutes or until caramelized. Cool 10 minutes.
  3. Using a blender/bullet/immersion blender, add roasted strawberries and juice, and all other vinaigrette ingredients. Blend until smooth. For a thinner dressing, add additional olive oil.
  4. Assemble Spinach Salad ingredients and serve vinaigrette on the side.