Equipment
- stove, blender
Ingredients
Strawberry Vinaigrette Ingredients
- ⅓ cup St. Dalfour strawberry jam
- 3 tbsp tahini or olive oil
- 3 tbsp maple syrup
- ⅓ cup apple cider vinegar
- pinch of salt
Maple Candied Pecans
- 1 cup pecans, chopped
- 1 tbsp maple syrup
- 1 tbsp coconut sugar
- ½ tsp sea salt
Salad Ingredients
- 10 oz baby spinach
- ½ cup quinoa, cooked and cooled
- 16 oz strawberries, sliced
- 1 avocado, sliced
- ¼ red onion, thinly sliced*
- ¼ cup dairy-free ricotta
Method
- Prepare dressing by adding all ingredients to a blender and pureeing until smooth and creamy. Season to taste with a pinch of salt, or added maple syrup. For a thinner dressing, add 1 tbsp of water at a time until desired consistency is reached.
- Next, prepare the pecans by warming a medium nonstick or cast iron skillet over medium low heat. Toast the pecans for about 5 minutes until fragrant, stirring occasionally to prevent burning. Add in the maple syrup, coconut sugar and salt and stir until caramelized. Immediately transfer to a piece of parchment paper to cool.
- Assemble salad by adding the spinach to a large serving bowl and topping with quinoa, strawberries, avocado, red onion, pecans and ricotta. Drizzle with dressing and toss right before serving.
Notes
*To make the raw onion less pungent, soak the slices in cool water for at least 5 minutes, drain, and then add to salad.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.