Roasted Strawberry Spinach Salad (Printable)
Bright salad with roasted strawberries, spinach, goat cheese, almond crumble, and balsamic vinaigrette.
# List of ingredients:
→ Roasted Strawberries
01 - 2 cups fresh strawberries, hulled and halved
02 - 1 tbsp olive oil
03 - 1 tbsp honey or maple syrup
04 - Pinch of sea salt
→ Almond Crumble
05 - 1/2 cup raw almonds, roughly chopped
06 - 1/3 cup rolled oats (use gluten-free if needed)
07 - 2 tbsp almond flour
08 - 2 tbsp honey or maple syrup
09 - 1 1/2 tbsp melted coconut oil or butter
10 - Pinch of salt
→ Salad Components
11 - 6 cups fresh baby spinach
12 - 1/2 small red onion, thinly sliced
13 - 1/3 cup crumbled goat cheese (or feta)
14 - 1/4 cup fresh basil leaves, torn
→ Balsamic Vinaigrette
15 - 3 tbsp extra-virgin olive oil
16 - 1 1/2 tbsp balsamic vinegar
17 - 1 tsp Dijon mustard
18 - 1 tsp honey or maple syrup
19 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Preheat oven to 375°F.
02 - In a bowl, toss strawberries with olive oil, honey, and a pinch of salt. Spread on a lined baking sheet and roast for 15–18 minutes until softened and juicy. Let cool.
03 - In a separate bowl, combine almonds, oats, almond flour, honey, coconut oil, and salt for the crumble. Mix well. Spread mixture on a second lined baking sheet and bake for 10–12 minutes, stirring halfway, until golden and crisp. Let cool.
04 - In a small jar or bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper for the vinaigrette.
05 - In a large salad bowl, gently toss spinach, red onion, and basil with half the vinaigrette.
06 - Arrange roasted strawberries and crumbled goat cheese over the greens. Sprinkle generously with almond crumble. Drizzle remaining vinaigrette over the top. Serve immediately.
# Expert Advice:
01 -
- Roasting strawberries transforms them into little jewels of concentrated sweetness that balance perfectly with tangy cheese
- The almond crumble adds such incredible texture that even salad skeptics find themselves going back for seconds
02 -
- Let both the strawberries and crumble cool completely before assembling or youll end up with wilted spinach
- The crumble can be made ahead and stored in an airtight container for up to a week
03 -
- Add the crumble at the very last second so it stays perfectly crisp
- Extra vinaigrette keeps in the fridge for up to a week