Strawberry Spinach Salad with Strawberry Basil Vinaigrette


1-2 Cups Strawberries, sliced
4 oz. Chevre (fresh goat cheese)
8 Cups fresh spinach (or other greens)

1/4 Cup sweet onion, thinly sliced
1 Cup whole pecans, roasted* (see below)



1/4 Cup Olive Us Basil olive oil
2 – 3 Tablespoons Olive Us Strawberry Dark Balsamic
1 teaspoon good quality Dijon mustard (optional)

1/4 – 1/2 teaspoon sea salt

Fresh ground pepper to taste

*Roasted Pecans – Preheat the oven to 325 degrees.  Mix the pecans with 3 Tablespoons maple syrup and 1/4 – 1/2 teaspoon sea salt (i.e. – Himalayan Pink, Olive Us Applewood Smoked Sea Salt, etc).  Spread on cookie sheet covered in parchment paper & roast for approximately 10 minutes.

Dressing – Combine olive oil, balsamic, 1/4 – 1/2 teaspoon sea salt & cracked pepper together in a jar and shake briskly with lid on or whisk in bowl, until the mixture is thickened or emulsified.  Set aside.

Arrange the greens in a bowl(s) or on a platter and dress with the Strawberry Basil vinaigrette.  Add onion, strawberries, crumbled chevre cheese and top off with the roasted pecans.  Serve immediately.

Serves 4-6

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