Strawberry, quinoa, spinach and cashew salad
Strawberry, quinoa, spinach and cashew salad with a homemade honey-mustard balsamic vinegar dressing. Vegetarian, gluten free and dairy free recipe.
Servings 6 servings
Honey Mustard Balsamic Dressing:
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- 1 teaspoon onion powder
- salt and pepper
- 10 oz baby spinach fresh, chopped (about 10 cups of torn leaves)
- 4 cups strawberries , sliced (cleaned and hulled)
- 1 ½ cups quinoa , cooked
- 1 cup peaches , finely chopped
- 4 green onions , chopped
- 1 red bell pepper , chopped
- ⅓ cup cashews
In a medium bowl, combine the dressing ingredients, and whisk together well. Add salt and pepper to taste. You can serve the dressing immediately or you can cover it and chill for an hour.
In a large bowl, combine all of the salad ingredients, except the cashew nuts. Add the dressing to the salad and toss. Sprinkle cashew nuts on top of the salad.
Calories: 366kcal | Carbohydrates: 50g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Sodium: 46mg | Potassium: 818mg | Fiber: 7g | Sugar: 15g | Vitamin A: 5225IU | Vitamin C: 98.3mg | Calcium: 93mg | Iron: 4.5mg