Spinach Salad With Strawberries, Blueberries And Goat Cheese Rounds Recipe

Name: Spinach Salad With Strawberries, Blueberries And Goat Cheese Rounds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1/2 cups Chopped Nuts (I Used Pecans, But Walnuts, Almonds Or Pine Nuts Would Be Good As Well); 8 cups Baby Spinach Leaves; 16 whole Medium To Large Strawberries, Washed And Hulled; 6 ounces, weight Fresh Blueberries; FOR THE GOAT CHEESE ROUNDS:; 2 Tablespoons Butter; 1 clove Garlic, Minced; 1/2 cups Panko Breadcrumbs; 11 ounces, weight Goat Cheese Log, Sliced Into Rounds (I Made 11 Rounds); FOR THE DRESSING:; 8 whole Strawberries, Quartered; 1/4 cups Balsamic Vinegar; 1/4 cups Sugar; 1/2 teaspoons Dijon Mustard; 1/4 teaspoons Salt; 1/4 teaspoons Pepper; 1/2 cups Olive Oil

Servings: persons

FOR THE SALAD:
1/2 cups Chopped Nuts (I Used Pecans, But Walnuts, Almonds Or Pine Nuts Would Be Good As Well)
8 cups Baby Spinach Leaves
16 whole Medium To Large Strawberries, Washed And Hulled
6 ounces, weight Fresh Blueberries
FOR THE GOAT CHEESE ROUNDS:
2 Tablespoons Butter
1 clove Garlic, Minced
1/2 cups Panko Breadcrumbs
11 ounces, weight Goat Cheese Log, Sliced Into Rounds (I Made 11 Rounds)
FOR THE DRESSING:
8 whole Strawberries, Quartered
1/4 cups Balsamic Vinegar
1/4 cups Sugar
1/2 teaspoons Dijon Mustard
1/4 teaspoons Salt
1/4 teaspoons Pepper
1/2 cups Olive Oil

1
Heat a medium-sized skillet over medium heat. Add nuts to the dry skillet and toast until lightly browned and fragrant, about 5 minutes or so. Keep them moving so they don't burn! Remove from the skillet and set aside to cool.
2
For the goat cheese rounds, in the same skillet, melt the butter over medium heat. Add the garlic and cook for about 30 seconds until fragrant. Remove from the heat and stir in the panko breadcrumbs. Place your sliced goat cheese rounds on a cookie sheet and press the bread crumb mixture into the tops of the sliced cheese. Place under the broiler for a few minutes until light golden brown. Watch carefully so they don't burn.
3
For the dressing, in the bowl of a food processor, or a blender, combine the strawberries, balsamic vinegar, sugar, Dijon mustard, salt and pepper. Puree until smooth. Slowly pour the olive oil through the chute with the processor or blender running to combine.
4
To assemble the salad, divide the spinach leaves between plates (this makes about 8 dinner-sized or 4 entree-sized salads). Slice the whole strawberries and place on the spinach along with the blueberries and toasted nuts. Drizzle with dressing and place 1 or 2 goat cheese rounds on top.
5
Enjoy!

956

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE SALAD:, 1/2 cups Chopped Nuts (I Used Pecans, But Walnuts, Almonds Or Pine Nuts Would Be Good As Well), 8 cups Baby Spinach Leaves, 16 whole Medium To Large Strawberries, Washed And Hulled, and more.

Yes, Spinach Salad With Strawberries, Blueberries And Goat Cheese Rounds falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach Salad With Strawberries, Blueberries And Goat Cheese Rounds

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