Ingredients (serves 6-8):
Salad:
1 C quinoa, dry, rinsed
6 oz baby spinach
6 oz arugula
32 oz strawberries
¾ C feta cheese, crumbled
¾ C pumpkin seeds, hulled
Dressing:
½ C olive oil
½ C honey
¼ C balsamic vinegar
2 Tbsp balsamic glaze
Juice from 1 lemon (approximately 3 Tbsp)
¼ tsp salt
1/8 tsp ground black pepper
Directions:
- Cook quinoa according to package directions. Typically 1 C dry quinoa is brought to a boil with 2 C water and simmered for 15 minutes until quinoa is slightly translucent with a visible ring and all water is absorbed. Transfer to a bowl, set cooked quinoa aside and let cool while proceeding with next steps.
- Wash and thoroughly dry spinach and arugula. Transfer to a large mixing bowl.
- Wash, pat dry and cut strawberries into quarters (or smaller if strawberries are very large). Add to greens.
- Add feta cheese, pumpkin seeds and cooked quinoa to large mixing bowl. Set bowl aside.
- Add all dressing ingredients (olive oil, honey, balsamic vinegar, balsamic glaze, lemon juice, salt, pepper) to a medium sized bowl. Mix together with a whisk or spoon until all ingredients are well combined.
- Pour dressing over salad contents and use a large spoon or a serving spoon and large serving fork to mix all components until dressing is evenly distributed. Serve immediately and enjoy!
Note: This salad can be stored in an airtight container and stored for 1-2 days. Since the dressing is mixed into the salad, it will taste best when first made so it is recommended to serve immediately.
This Strawberry Spinach Salad will have you enjoying the best flavors of summer before the season comes to an end. The strawberries, arugula, and slightly sweet and citrusy dressing are the perfect combination of seasonal flavor for this light yet satisfying salad. The quinoa, cheese and pumpkin seeds provide satiating protein, while the greens, berries, quinoa and pumpkin seeds provide gut-healthy fiber. Plus, this salad is suitable for both gluten free and vegetarian diets – and can be made appropriate for vegan diets by omitting the cheese (or choosing for a plant-based alternative) and swapping the honey for pure maple syrup. It’s the perfect salad for entertaining and enjoying the last of summer barbecues, poolside get-togethers and dinner parties under the stars!
Alyssa Lavy, MS, RD, CDN, CPT is a registered dietitian, personal trainer and mom of 2. She earned her Bachelor of Science in Exercise Science from The George Washington University and her Master of Science in Nutrition and Exercise Science from Teachers College Columbia University, where she also completed her dietetic internship. She has been an ACSM certified personal trainer for over a decade. Alyssa is the owner of Alyssa Lavy Nutrition & Wellness, a wellness brand offering nutrition communications, program development and consulting services for individuals and corporations.
Website: alyssalavy.com
Instagram: @alyssalavyrd