Description
A vibrant and nutritious salad combining creamy avocados, sweet strawberries, and crunchy walnuts, perfect for any occasion.
Ingredients
Scale
- 1 cup walnuts
- 3 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Dash of cayenne
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1 1/2 tablespoons maple syrup (additional)
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1/2 teaspoon salt (additional)
- 12 ounces spinach (loosely chopped)
- 2 cups cooked quinoa (cooled)
- 12 ounces strawberries (sliced)
- 2 small avocados (cubed)
- 1/4 cup hemp hearts
Instructions
- In a small skillet over medium-high heat, combine the walnuts with 3 tablespoons of maple syrup, cinnamon, salt, and a dash of cayenne. Stir constantly and cook until the syrup coats the nuts and they start to brown, about 7 to 10 minutes. Remove and let cool on parchment paper.
- Once cooled, chop the walnuts into smaller pieces.
- In a mason jar, combine the dressing ingredients: Dijon mustard, minced garlic, 1 1/2 tablespoons of maple syrup, balsamic vinegar, olive oil, and 1/2 teaspoon of salt. Shake until creamy and well blended.
- Divide the spinach among four bowls. Top each with equal portions of quinoa, sliced strawberries, cubed avocados, and hemp hearts. Drizzle with dressing and finish with walnuts.
Notes
For best results, keep avocados separate until serving to prevent browning. You can prepare the dressing and walnut topping in advance.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg