Vegan Spring Spinach Salad Recipe
Baby Spinach, Strawberries, Blueberries, Roasted Onions, Cucumber & Sunflower Seeds, with Balsamic Poppyseed Vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Onions
Preheat the oven to 400°F (200°C). Slice the red onion into thin rings and spread them on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 20-25 minutes until caramelized and golden brown.
- 2
Prepare the Salad
In a large bowl, combine the baby spinach, sliced strawberries, blueberries, and diced cucumber.
- 3
Add the Onions and Seeds
Once the onions are roasted and cooled, add them to the salad along with the sunflower seeds.
- 4
Make the Vinaigrette
In a small bowl, whisk together balsamic vinegar, olive oil, poppy seeds, salt, and pepper to taste.
- 5
Dress the Salad
Drizzle the balsamic poppyseed vinaigrette over the salad and toss gently to combine.