Strawberry Spinach Salad with Toasted Fennel Vinaigrette
A fresh a vibrant salad with sweet strawberries, crunchy snap peas, fresh herbs, creamy goat cheese and crunchy almonds with a velvety toasted fennel vinaigrette.
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Ingredients
For the Salad
- 5-6 cups baby spinach
- 1 cup sugar snap peas trimmed and halved on the bias
- 1 heaping cup fresh strawberries hulled and sliced
- ¼ cup crumbled goat cheese or feta cheese
- ¼ cup toasted sliced almonds or chopped pistachios or sunflower seeds
- ¼ cup basil leaves torn or thinly sliced
Toasted Fennel & Lemon Vinaigrette (Blender Method)
- 1 teaspoon fennel seeds
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon finely grated lemon zest
- 3 teaspoons honey
- ⅓ cup olive oil
- ¼ teaspoon kosher salt
- few cracks freshly ground black pepper
Instructions
Make the vinaigrette:
- Toast the fennel seeds in a dry skillet over medium heat for 1–2 minutes until fragrant and golden. Let cool slightly.
- Add the toasted fennel seeds, white wine vinegar, lemon juice, lemon zest, honey, salt, and pepper to a personal blender. Blend until the fennel seeds are broken down and everything is well mixed.
- Add the olive oil and blend again until smooth and emulsified. Taste and adjust as needed.
Assemble the salad:
- Arrange the spinach, sugar snap peas, and strawberries on a large serving platter or in a bowl. Top with crumbled goat cheese, toasted nuts, and fresh basil.
- Drizzle with the vinaigrette just before serving and toss gently to coat.
Nutrition
Serving: 0.25saladCalories: 288kcalCarbohydrates: 10gProtein: 6gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.003gCholesterol: 7mgSodium: 230mgPotassium: 350mgFiber: 3gSugar: 6gVitamin A: 4009IUVitamin C: 27mgCalcium: 102mgIron: 2mg
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