This refreshing strawberry spinach salad topped with maple pecans and citrus poppy seed dressing is great for a quick lunch! The sweet, tangy and creaminess of the gorgonzola cheese pairs wonderfully with the salad.
INFORMATION ABOUT THIS RECIPE
Cheese alternatives: I use gorgonzola dolce cheese for this recipe because of its mild yet tangy and sweet taste. All these combined flavors go very well together with the rest of the salad ingredients. Gorgonzola dolce is a type of Italian blue cheese from the regions of Piedmonte and Lombardia. This cheese is not as pungent as the other types of blue cheese and that’s why I love to add it to my salads. Alternatively, you can use other types of blue cheese for a stronger taste. For a milder taste than gorgonzola dolce, a goat cheese works very well for this strawberry spinach salad with pecans and citrus poppy seed dressing. Feta cheese is also a great alternative!
Maple pecans: You can use store-bought candied pecans or make them yourself by checking out my maple pecans HERE. It’s quick, easy and only requires three ingredients! It’s also much healthier than most candied pecans products you will find at the grocery stores.
Variations: If you do not have pecans, walnuts are a great substitution. If you eat this salad as a main meal or quick lunch, add an egg or chicken breast/thighs for additional proteins with sliced avocado for healthy fats! The recipe makes 4 servings as a side dish or 2 servings if eaten as a main meal.
How to store the salad dressing: The salad dressing can be kept refrigerated up to 1 week. Because olive oil solidifies at around 45 degrees Fahrenheit (7 degrees Celsius), it’s normal to see some lumps when you take the dressing out of the refrigerator. It will go back to its liquid form after 30 minutes at room temperature.
Ingredients
For the salad:
- 3 cups baby spinach
- 2/3 cup strawberries sliced
- 1/3 cup maple pecans
- ¼ red onion thinly sliced
- ¼ cup gorgonzola crumbled
For the citrus poppy seed dressing
- ¼ cup extra virgin olive oil
- ¼ cup orange juice
- 1 Tbsp maple syrup
- 2 tsp lemon juice
- 2 tsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced or pressed
- ½ tsp poppy seeds
- Pinch of salt
Instructions
- In a mixing bowl, add all the ingredients for the salad.
- In a second small mixing bowl, add all the ingredients for the poppy seed dressing and mix well until all combined.
- Pour dressing over salad and toss well. Top salad with some more pecans and gorgonzola cheese.
* Nutrition disclosures and disclaimer
