Latest food goal at my house? Eat more veggies. I’m shooting for nine cups a day, including three cups of leafy greens. Enter this simple strawberry spinach salad. It can be tossed together in five minutes, and actually makes me not angry about eating three cups of vegetables + fruit for lunch today. Though it’s simple and takes next to no time to make, it’s full of flavor and a nice variety of textures, making it really enjoyable! The trick to achieving salad awesomeness in this case is finding the best ingredients you can, because we aren’t doing a lot to them. Pick freshest spinach you can find and the sweetest ripe strawberries. Spring for the good cheese and use a white balsamic you love the flavor of; and this salad will be a thing to behold! Last thought, if you have more than five minutes to prep, I suggest taking some extra time to toast the pecans before adding them to the salad, because it will take things over the top. But even if you don’t toast the pecans the simple prep here just ends up doing the trick anyway.
Simple Strawberry and Spinach Salad
- 6 cups fresh spinach, washed and dried Feel free to use bagged to save time as long as it looks really fresh.
- 16 oz case of fresh strawberries, washed, dried, and sliced
- 1/4 cup pecans
- 2 oz crumbled Gournay Cheese I used Boursin Grournay, which can be found at most grocery stores. Crumbled goat cheese would make an excellent substitute if you can't find Gournay.
- 1/4 cup olive oil
- 1/4 cup white balsamic vinegar I used Alessi.
Toss together spinach, sliced strawberries, pecans, and cheese in a large bowl.
In a small bowl or measuring cup whisk together olive oil and white balsamic vinegar. Drizzle over the salad and serve promptly.
Before adding the pecans to the salad you can toast them to enhance the flavor: Preheat oven to 350°F. Line a baking sheet with parchment paper and spread the pecans on it in an even layer. Put the pecans into the oven and toast them just until you begin to smell them, about 5 minutes. Watch very carefully because they burn easily.
This recipe of course scales up with no problem if you want to feed a crowd or down if you just want a quick lunch for yourself!