Best part about nomad life? The second strawberry season is here!!!
BEST. YEAR. EVER.
Our first strawberry season in Louisiana was wonderful, but can I say there ain’t no strawberries like home strawberries? (‘cause the strawberry party don’t stop.) Nova Scotia strawberry season is upon us. And I seriously can’t stop eating them.
I may have a problem. Send help. On second thought, it’s probably best if you leave me here – I’ll die happy!
Good thing for you though, you’re going to get a couple strawberry recipes!
This recipe for a Strawberry and Spinach Salad is amazing. Sweet, with some optional salty, a twist of balsamic vinegar (the most delicious of all the vinegars)… delicious! And so quick and easy! I would love to take credit for it, but this particular recipe was introduced to us by my aunt (feel free to introduce us to more delicious salad recipes!).
First you need to select your strawberries. They taste best from a U-Pick or from the farmer’s market, or the strawberry truck on the side of the road. Make sure they’re a brilliant red. The darker the berry, the riper it’ll be. Slice them up as thin or thick as you like.
Look at those berries! Gorgeous.
Now to toast some almonds! I definitely recommend using sliced instead of whole to really release those flavours. The easiest way to toast them is to toss them in a skillet on medium heat and let them brown. This shouldn’t take too long, maybe 5 minutes – no butter needed!
Wash and dry your spinach, and toss it in a large bowl.
Toss those strawberries on!
Look at those colours!
Now for our dressing. 1 part maple syrup, 2 parts balsamic vinegar, and 3 parts olive oil. Trust me.
Drizzle that over the salad…
So simple. So easy.
So freaking delicious. I highly recommend it as a side to last week’s scrumptious Backyard Burgers!
- 1 box strawberries (~1 quart/4 cups), washed and sliced
- ½ cup sliced almonds
- 6 cups loosely packed baby spinach , washed and dried
- 1 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
Toast almond slices, either in a toaster oven for 5 minutes at 350°, flipping and stirring at least once to ensure they toast evenly, OR in a frying pan (no need to grease it) for about 5 minutes, shaking the pan and flipping them frequently.
Toss strawberries, spinach and almonds in a large bowl.
Measure maple syrup, balsamic vinegar and olive oil into a glass measuring cup or dressing container, and mix vigorously.
Pour dressing over salad just before you serve.
For a salty addition, crumble feta cheese over the top! YUM. Enjoy!
This recipe was featured on the Friday Favourites Week #278 on Must Love Home, and the Free From Fridays Link-up Co-hosted by Videlavegan and The Free From Farm.