Strawberry Feta Spinach Salad with Blush Wine Vinaigrette

This salad has been a staple of mine for a long time since the beginning of chiropractic college. I would take it almost daily with me to class as my lunch and to hold me over until dinner. It contains a bit of sweet, tart, crunch, and salty cheese. It is especially great in the summer months and is easily customizeable. It only takes about fifteen minutes to put this dish together, so let's get started creating this strawberry feta spinach salad with blush wine vinaigrette dressing.

INGREDIENTS

Salad

• ⅔ cup pecan halves (walnuts or almonds are a great substitute)

• 10 ounces baby spinach or mixed greens

• 12 - 14 strawberries quartered

• 2 ounces of crumbled feta or goat cheese

• 1-2 avocados chopped 

Blush Wine Vinaigrette 

• ½ cup avocado oil

• ¼ sup red wine vinegar

• 1-2 tablespoons lemon juice (depending on how tart you like)

• 3 tablespoons sugar, honey or agave

• ½ teaspoon garlic salt

• ¼ cup water

DIRECTIONS

Blush Wine Vinaigrette

1. Measure the avocado oil, red wine vinegar, garlic salt, lemon juice, sugar, and water in a jar with a secure lid. Once the lid has been secured, shake vigorously until all ingredients are thoroughly combined.

2. Store in the refrigerator for up to one week. 

Salad

1. Toss baby spinach or mixed greens in a large bowl with strawberries, avocado, goat cheese, and pecans. Drizzle with vinaigrette and toss until evenly coated. The feta will start to break apart and coat the other ingredients. 

2. Optional: serve with grilled chicken or skirt steak.

Enjoy this fresh and fruity spring summer salad. Share a picture of your meal and tag @roam.chiropractic on Instagram.