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Spinach and Strawberry Salad

Recipe by: Dietitians of Canada

This simple salad is bursting with fresh lavor, and the spiced seeds add a delicious and unexpected crunch.

SpinachStrawberrySalad

Ingredients:

  • ¼ cup pumpkin seeds
  • 2 tablespoons granulated sugar
  • Pinch cinnamon and cumin
  • 6 cups baby spinach
  • 1 cup sliced strawberries
  • ¼ cup goat cheese, crumbled (optional)
  • 2 tablespoon balsamic vinegar
  • ½ teaspoon Dijon mustard
  • Pinch of salt
  • ¼ cup extra virgin olive oil

Equipment:

  • Small saucepan
  • Spoon
  • Small bowl
  • Whisk
  • Salad plates

Steps:

  1. Place pumpkin seeds, sugar, cinnamon and cumin in a small saucepan set on medium heat. Stir until sugar liquefies. Coat seeds and let cook until well-toasted, about 3 minutes. Transfer to a plate to cool. Crumble and set aside.
  2. Divide spinach among salad plates and top with strawberries and pumpkin seeds.
  3. In a small bowl, whisk the vinegar with the Dijon, oil and salt.
  4. Drizzle vinaigrette over each salad plate and garnish with goat cheese, if using.

Adapted from: www.foodnetwork.ca/recipe/spinach-and-strawberry-salad-with-sugar-pecans/7514/

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