I have a feeling we are going to be eating this salad a lot this summer. Everything about it screams summer salad, not that you can’t eat it any other time of year, you can definitely do that too. Strawberries are so big and fat and juicy right now that it’s hard to resist throwing them into everything that they can possibly be thrown into…like this spinach and strawberry salad.
So this salad is pictured with chicken and also without chicken, whatever you fancy it’s great either way. Quinoa is in this salad as well, so you will still be getting your dose of protein if you decide to skip out on the chicken. We also tossed in toasted walnuts and creamy blue cheese which you definitely aren’t allowed to skip. The creamy balsamic dressing is a GTK staple and pairs perfectly with this salad. So if you have 10 spare minutes, then you have time to make the salad. I have a feeling you will be making this salad a bazillion times this summer as well!
- 4 C packed spinach
- 1 C strawberries, sliced
- ½ C prepared quinoa
- ½ C toasted walnuts
- ⅓ C blue cheese, crumbled
- 1 chicken breast, grilled and sliced (optional)
- 1 clove garlic, chopped
- 2 Tbsp 0% greek yogurt
- 1 Tbsp pure maple syrup
- 1 Tbsp dijon mustard
- 3 Tbsp balsamic vinegar
- 3 Tbsp good quality olive oil
- Using a food processor, blender, or immersion blender - add all ingredients except olive oil and process until smooth, slowly drizzle in the olive oil and continue to process until incorporated. Store in airtight container in the refrigerator for up to 1 week.