Description
A delightful mix of avocado, strawberries, and spinach topped with toasted walnuts and a homemade dressing for a refreshing twist on salad.
Ingredients
- 1 cup walnuts
- 3 tablespoons maple syrup
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Dash of cayenne
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1½ tablespoons maple syrup (for the dressing)
- ¼ cup balsamic vinegar
- ½ cup olive oil
- ½ teaspoon salt (for the dressing)
- 12 ounces spinach (loosely chopped)
- 2 cups cooked quinoa (cooled)
- 12 ounces strawberries (sliced)
- 2 small avocados (cubed)
- ¼ cup hemp hearts
Instructions
- Begin by toasting the walnuts. In a small skillet over medium-high heat, combine the walnuts, 3 tablespoons of maple syrup, cinnamon, ¼ teaspoon of salt, and a dash of cayenne. Stir constantly as they cook for 7 to 10 minutes until the nuts are browned and fragrant.
- Remove the walnuts from the skillet and spread them out on a piece of parchment paper to cool. After cooling, chop the walnuts into smaller pieces.
- For the dressing, in a mason jar or salad dressing container, combine the Dijon mustard, minced garlic, 1½ tablespoons of maple syrup, balsamic vinegar, olive oil, and ½ teaspoon of salt. Secure the lid tightly and shake until the dressing is creamy and well-combined.
- In large bowls, divide the loosely chopped spinach as the base. On top of the spinach, layer in the cooled quinoa, sliced strawberries, cubed avocados, and sprinkle with hemp hearts.
- Drizzle the homemade dressing over the salad before topping with the chopped walnuts.
Notes
For the best flavor and texture, assemble the salad just before serving. Store components separately and dress just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American