Strawberry Spinach Salad with White-Balsamic Dressing


Preparation info

  • Makes


    main salads side salads
    • Difficulty


Appears in

The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health

The Plant-Based Cookbook

By Ashley Madden

Published 2021

  • About

This is my rendition of a classic salad that I like to serve when strawberries are in season. If I’m eating this as a main meal, I’ll add a handful of chickpeas to round out the nutritional profile. For a nut-free version, use toasted sunflower seeds instead of almonds. Be sure to slice the onions razor thin!



  • cup sliced almonds
  • 6 cups loosely packed baby spinach
  • ½



  1. Place the almonds in a nonstick pan and toast over medium heat, stirring often, for 2 to 4 minutes until the almonds are golden in color and fragrant. Transfer immediately to a plate to cool.
  2. While the almonds cool, make the salad dressing by whisking all the dressing ingredients in a small bowl until smooth. Add water, 1 teaspoon at a time,