Strawberry Spinach Salad with Avocado, Goat Cheese, and Candied Pistachios
User Reviews
4
3 reviews
Good
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Course
Salad
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Cuisine
Vegetarian, gluten-free
Strawberry Spinach Salad with Avocado, Goat Cheese, and Candied Pistachios
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This colorful and flavorful salad is perfect for a light lunch or dinner. It is also great for spring and summer potlucks!
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Ingredients
For the Salad:
- 3 tablespoon brown sugar
- 3 tablespoons water hot
- 1 cup pistachio
- 8 cups spinach fresh baby
- 2 cups strawberries hulled and sliced
- 2 avocado diced
- 4 ounces goat cheese crumbled
For the Dressing:
- 1/2 cup olive oil
- 2 tablespoons lemon juice fresh
- 2 tablespoons balsamic vinegar golden or white variety
- 1 tablespoon honey
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- Preheat the oven to 350 degrees F. In a small bowl, whisk together the brown sugar and hot water. Add the pistachios and toss until well coated. Pour mixture onto a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Bake until pistachios are crisp, about 12-15 minutes. Remove from oven and let cool. Once cooled, break pistachios apart.
- In a large bowl, add spinach, strawberries, avocado, goat cheese, and candied pistachios.
- In a small bowl, whisk together olive oil, lemon juice, vinegar, and honey. Season with salt and pepper, to taste. Drizzle dressing over the salad. Serve immediately.
- Note-I usually don't add the full 1 cup of pistachios to the salad, but I like to candy 1 cup at a time. I like to snack on them while I make the salad or save some for later. Add however many you like!
Genuine Reviews
User Reviews
Overall Rating
4
3 reviews
Good
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