Back
Strawberry Spinach Salad with Avocado, Goat Cheese, and Candied Pistachios
4 from 3 votes

Strawberry Spinach Salad with Avocado, Goat Cheese, and Candied Pistachios

This colorful and flavorful salad is perfect for a light lunch or dinner. It is also great for spring and summer potlucks!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course: Salad
Cuisine: Vegetarian, gluten-free

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
  • black pepper to taste, freshly ground
  • salt to taste, freshly ground

Instructions

    Cup of Yum
  1. 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.
  2. In a large bowl, add spinach, strawberries, avocado, goat cheese, and candied pistachios.
  3. 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.
  4. 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!