RECIPE: Strawberry & Spinach Salad
Ingredients
- 3/4 chopped candied pecans or walnuts (optional)
- 1/2 small red onion thinly sliced
- 10 ounces baby spinach
- 1 quart strawberries hulled and sliced
- 1/3 cup crumbled feta cheese (or vegan alternative)
- 1/4 cup olive oil
- 1/2 teaspoon local wildflower honey (optional)
- 1/2 teaspoon chia seeds
- 1/2 teaspoon dijon mustard
- Zest of lemon
- Juice of 1 lemon
- 1/2 teaspoon kosher salt
Instructions
CANDIED NUTS (OPTIONAL STEP)
Line a baking sheet with parchment paper and set it aside. Melt ghee/butter in a nonstick skillet over medium heat. Add nuts and brown sugar, and stir with a spatula while cooking the mixture over medium heat. Stir constantly until the sugar begins to caramelize. Spread the candied nuts out on the prepared baking sheet lined with parchment paper, making sure to press them into one layer so they can cool quickly and be easily broken apart. Make sure they are cool before they go into the salad.
DRESSING
In a medium bowl mix in the olive oil, chia seeds, Dijon mustard, fresh lemon zest, fresh lemon juice, and kosher salt. Whisk vigorously until well combined and emulsified.
SALAD
In a large salad bowl, toss the clean spinach, strawberry slices, candied nuts, sliced onions, and feta cheese together. Serve with the dressing, but don't pour until ready to serve.
SUGGESTIONS
- For the lettuce, you can also use a blend of 50% spinach and 50% arugula.
- While this salad is delicious on its own, you can easily add additional protein such as chicken or tofu.
- The candied nuts are always a hit, especially during holidays, but raw nuts work just as well.
- If hosting a large group, consider using a serving platter instead of a bowl. The shallower dish ensures that everyone gets a helping of well-mixed salad.
A New Series
Cooking has become a meditative exercise for me. It's how I connect with nature and the seasons by picking herbs from the garden and visiting the farmer's market. It's also how I unwind and spend creative time simmering, chopping, seasoning, and plating.
With the rebranding and launch of the journal, I'm excited about experimenting and sharing more about my daily life. I often get asked about my recipes, and I'm finally sharing some of my favorites with you. (Well, my nearest & dearest voted on recipes, so they're our favorites)
I'm going to share one recipe a month to celebrate the seasons and connect with you—as if we're dining together.
WHAT TO EXPECT
There's one thing I should tell you to be fully transparent: the measurements listed in any recipe are quite honestly just an eye-balled guess. I rarely measure and believe in cooking and seasoning with your heart. Use the ingredients list as a general guide and not a rule—I encourage you to always make the meal your own.
This recipe came from a friend a long time ago and had almonds, poppyseeds, no onion, and a creamy dressing. It's how we edit and explore that makes cooking so fun.
There are three things you can expect from my recipes:
- The recipes will come first, and my stories after. I don't like scrolling to get to what I need, so I won't do that to you.
- I'm spoiled with California produce and use it regularly, but substitutions are always welcome based on what's available to you.
- I'll always connect a collection of goods from the shop that is relevant to the recipe or pictures.
I hope you enjoy this refreshing spring salad and this lighthearted new series in the journal. I can't wait to share the next slow, simple, and imperfect meal with you.