Strawberry spinach feta salad
This strawberry spinach feta salad is a simple combination, but full of delicious flavors.
Servings: 1 or more, depending how served
Calories: 712kcal
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Ingredients
For the vinaigrette
- 3 oz strawberries
- 1 teaspoon olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoon olive oil
- ¼ teaspoon Dijon mustard
- ½ teaspoon honey
For the salad
- ¼ cup pecans 30g
- 1 teaspoon maple syrup
- 2 cups spinach 50g
- 1 ½ oz feta cheese 50g
- 2 ½ oz strawberries 75g
Instructions
To make the vinaigrette
- Preheat the oven to 400F/200C.
- Remove the tops from the strawberries for the vinaigrette and cut them in half. Toss them with 1tsp oil and roast for 15 minutes until juices are starting to flow. Remove from oven and set aside to cool.
- Once cool, blend the strawberries with the remaining vinaigrette ingredients (balsamic vinegar, oil, Dijon mustard and honey as well as a pinch of salt). This can be done ahead of time, and stored in the fridge for a day or two.
For the salad
- Set out a piece of parchment on a baking sheet/plate large enough to hold the pecans. Lightly toast the pecans in a dry small skillet/frying pan over a medium heat for a couple minutes until you can start to smell them a little nutty, but they are not burnt. Add the maple syrup, remove from the heat as you toss them to coat evenly. Tip onto the parchment, separated, and let cool. These can also be made ahead and stored in a jar/box.
- Place the spinach in a salad bowl and top with the candied pecans. Crumble over the feta. Husk the strawberries and halve, or quarter larger ones, and add to the salad. Drizzle over the dressing and enjoy.
Nutrition
Calories: 712kcal | Carbohydrates: 30g | Protein: 11g | Fat: 63g | Saturated Fat: 12g | Cholesterol: 37mg | Sodium: 534mg | Potassium: 640mg | Fiber: 7g | Sugar: 20g | Vitamin A: 4870IU | Vitamin C: 105.8mg | Calcium: 305mg | Iron: 3mg