Strawberry Fields Salad

Strawberry Fields Spinach Salad

Strawberry Fields Salad

This recipe is so simple I almost feel bad posting it as a “recipe”… except for I don’t feel bad, because it is SOOOO GOOD. You’ll see.

I originally experienced this heavenly combo during one of my weekly girls’ night dinner parties. I knew it was going to be a winner when I saw the dressing employed: Rich Poppy Seed Dressing from Brianna’s. Normally I don’t love bottled salad dressings, but this Brianna’s is different. I’ve been a big fan of their poppy seed dressing since I discovered it years ago. It’s an amazing complement to every sort of fruit (including peaches, as indicated on the bottle—and also avocado!)

The sweetness of the strawberries and the dressing is an obvious pairing with the tangy, creamy goat cheese and balsamic vinegar. The surprise here is the quinoa—usually I serve cooled quinoa in salads, but this one keeps it warm. This allows the goat cheese to melt into the quinoa and the rest of the salad ingredients, and slightly wilt the spinach. It all melts and mixes together just enough, not too much. The key? Slightly warm quinoa, not super hot right off the stove!

Sweet Strawberry Fields Salad

2 cups fresh spinach
1 cup fresh sliced strawberries
1/2 avocado, diced
2 tablespoons crumbled goat cheese
1/2 cup cooked quinoa, still slightly warm
2 tablespoons Rich Poppy Seed Dressing
2 tablespoons balsamic vinegar

This is the easiest you can get:

Grab a big bowl, put your spinach in the bottom, top it with strawberries, avocado, and goat cheese. Sprinkle your quinoa around the perimeter then drizzle your dressing and balsamic on top. If you like fresh cracked black pepper (who doesn’t?!) feel free to crack a dose of that goodness over everything. Strawberry fields forever!

For more healthy recipes, cocktails, food travel, and restaurant reviews, check out ES Emily’s individual blog, A Time to Kale, or tweet her @emilyteachout.

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