Vegan Strawberry Spinach Salad

Vegan Strawberry Spinach Salad dressed in an addictive, roasted strawberry balsamic vinaigrette. | Homegrown Provisions | #strawberry #spinach #salad #plantbasedDuring the month of June, I find myself making the most of long, light-filled days. I take in more walks. I spend more time in the garden. I eat strawberries by the handful and crave lazy afternoons, picnics by the ocean and fresh salads filled with flavor like this vegan strawberry spinach salad.

Dressed in an addictive, roasted strawberry balsamic vinaigrette, this happy little salad is loaded with juicy strawberries, maple candied walnuts and creamy avocado. Whether you’re picnicking, spending a long day by the lake or craving something fresh and delicious, this vegan strawberry spinach salad imbues plenty of vibrant, seasonal flavor. Plus it’s simple and easy to make.

Vegan Strawberry Spinach Salad dressed in an addictive, roasted strawberry balsamic vinaigrette. | Homegrown Provisions | #strawberry #spinach #salad #plantbasedSimple and easy is fine and good, but the roasted strawberry balsamic vinaigrette; it’s my absolute favorite! I’ve always been a fan of lightly dressing salads with a splash of olive oil and balsamic vinegar, but this vinaigrette is simply heavenly. Adding gently roasted strawberries to an already delicious, tangy balsamic vinaigrette instills a caramelized, concentrated berry flavor that’s a little bit of magic.

Loaded with vitamin C and fiber, strawberries reach peak flavor, juiciness and sweetness during the sultry days of summer. The natural season for garden-grown berries is May through August.

Loaded with vitamin C and fiber, strawberries reach peak flavor, juiciness and sweetness during the sultry days of summer. The natural season for garden-grown berries is May through August.

Vegan Strawberry Spinach Salad dressed in an addictive, roasted strawberry balsamic vinaigrette. | Homegrown Provisions | #strawberry #spinach #salad #plantbasedVegan Strawberry Spinach Salad dressed in an addictive, roasted strawberry balsamic vinaigrette. | Homegrown Provisions | #strawberry #spinach #salad #plantbasedVegan Strawberry Spinach Salad dressed in an addictive, roasted strawberry balsamic vinaigrette. | Homegrown Provisions | #strawberry #spinach #salad #plantbasedThis is the kind of salad I want to devour as soon as it’s made. It checks all the boxes; rings all the bells. It’s fresh, bright, cheerful, seasonal and delicious. I hope you enjoy this vegan strawberry spinach salad as much as I do!

Looking for more salad recipes? Try these two!

Vegan Taco Salad
Watermelon Poke Bowls

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Vegan Strawberry Spinach Salad dressed in an addictive, roasted strawberry balsamic vinaigrette. | Homegrown Provisions | #strawberry #spinach #salad #plantbased

Vegan Strawberry Spinach Salad

  • Author: Shannon
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4

Ingredients

Strawberry Spinach Salad

  • 7 cups baby spinach (loosely packed)
  • 2 cups fresh strawberries, sliced
  • 1 small red onion, peeled and sliced into rings
  • 1 avocado, peeled, pitted and sliced
  • 1 cup cherry tomatoes, sliced in half
  • candied walnuts (see below)
  • roasted strawberry balsamic vinaigrette (see below)
  • freshly ground pepper to taste
  • fresh mint and basil (optional)

Candied Walnuts

  • 1 1/4 cup walnut pieces
  • 1/4 cup maple syrup
  • 1/2 tsp pure vanilla extract
  • scant amount of cayenne pepper
  • flaky sea salt

Roasted Strawberry Balsamic Vinaigrette

  • 1 cup strawberries (tops removed; halved)
  • 1/3 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp vegan dijon mustard
  • 2 tbsp orange juice
  • 1 garlic clove, peeled

Instructions

  1. Prep: Pre-heat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
  2. Walnuts: In a medium-sized bowl, combine walnuts, maple syrup, vanilla extract and a scant amount of cayenne pepper. Mix gently to combine.
  3. Walnuts: Spread the walnuts in an even layer on one of the parchment-lined baking sheets. Bake for 15 minutes (checking the walnuts at 10 minutes and giving them a gentle stir to prevent burning; baking for another 5 minutes.) Remove the candied walnuts from the oven and sprinkle flaky sea on top as desired (while they are still warm). Set the walnuts aside to cool.
  4. Vinaigrette: Roast the strawberries. Add the strawberries to the other parchment-lined baking sheet and bake in the oven for 20 minutes. (Roast the strawberries in tandem with the walnuts – albeit slight variances in timing.) Remove the strawberries from the oven. Strawberries will be soft and a little juicy. Allow the strawberries to cool to room temperature.
  5. Vinaigrette: Add roasted strawberries, olive oil, balsamic vinegar, dijon mustard, orange juice and garlic to a high-speed food processor with an S blade. Whirl away until vinaigrette is smooth and creamy. Set aside.
  6. Assembly: In a large bowl combine the baby spinach, strawberries, red onion, avocado, cherry tomatoes and candied walnuts. Top with freshly ground pepper, mint, and basil as desired.
  7. Serve: Serve the salad alongside the roasted strawberry balsamic vinaigrette.

Notes

  • In a hurry? The roasted strawberry balsamic vinaigrette and the candied walnuts can be made in advance. Store the candied walnuts in an airtight container for up to 1 week. (I doubt they’ll last that long!) Keep the vinaigrette refrigerated and covered in a container for up to 1 week. Let the vinaigrette warm to room temperature when you wish to use it!

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4 Comments

  1. Reply

    Jen | My Healthy Homemade Life

    June 10, 2018

    This salad looks divine, Shannon! Our strawberries are just starting to ripen and I can’t wait to make this dressing! Have you ever substituted other berries in it?

    • Reply

      Shannon

      June 10, 2018

      Why thank you, Jen! The dressing just might be my favorite part of the salad, after the fresh strawberries of course. 😉 Excellent idea! I haven’t tried other berries with this recipe, but you certainly could give it a whirl. If you were thinking blueberries, for example, I’d adjust the roasting time — checking the berries at 10 minutes, and maybe roasting until 15 minutes at the most; i.e. roasting them long enough to let some of their natural juices escape (but not long enough for them to turn mushy). If you give other berries a try, I’d love to know! Also, happy soon-to-be strawberry picking! I bet your garden-grown berries taste amazing.

  2. Reply

    Jen | My Healthy Homemade Life

    June 12, 2018

    Thank you, Shannon. I’m going to give the blueberries a try once they are in season (along with the strawberries now, of course! ) I appreciate the tips. Years ago, our favorite restaurant used to serve a blueberry vinaigrette and it was my husband’s favorite! The restaurant is gone and my husband still reminisces about that dressing. I’m going to surprise him with your recipe! I think he’s going to love it! I’ll keep you posted how it turns out!

    • Reply

      Shannon

      June 14, 2018

      You are so thoughtful, Jen! I hope he loves the dressing. You’ve inspired me to give this a try with blueberries too!

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