Description
A fresh and vibrant salad combining creamy avocados, sweet strawberries, and nutritious spinach, topped with homemade vinaigrette and crunchy candied walnuts.
Ingredients
- 1 cup walnuts
- 3 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Dash cayenne pepper
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1 1/2 tablespoons maple syrup
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 12 ounces spinach (loosely chopped)
- 2 cups cooked quinoa (cooled)
- 12 ounces strawberries (sliced)
- 2 small avocados (cubed)
- 1/4 cup hemp hearts
Instructions
- Prepare the Candied Walnuts: Begin by heating a small skillet over medium-high heat. Add the walnuts, along with the maple syrup, cinnamon, salt, and cayenne pepper. Stir continuously as the mixture cooks. After about 7 to 10 minutes or once the syrup has nicely coated the nuts and they’re beginning to brown, remove them from the heat. Transfer the nuts to a piece of parchment paper to cool, and once cool, chop them into smaller pieces.
- Make the Dressing: In a jar, combine the Dijon mustard, minced garlic, remaining maple syrup, balsamic vinegar, olive oil, and salt. Seal the jar and shake vigorously until all ingredients are well combined.
- Assemble the Salad: Divide the chopped spinach into individual bowls. On top of each bowl, layer the cooled quinoa, sliced strawberries, and cubed avocados. Finally, drizzle with the dressing and generously sprinkle the candied walnuts over the top.
Notes
Store unused ingredients separately; the salad is best fresh. If dressing is stored, keep it in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: American