Berry Best Spinach Salad


Summer time is here! Have you noticed? This time of year, I can’t help but crave the fresh yumminess of fruits and veggies. If you like strawberry spinach salad, you’ll love this recipe. As I’ve been compiling recipes for my THM-compatible cookbook, I knew I wanted to include this recipe! This really is the “berry best” strawberry spinach salad.


Berry Best Spinach Salad

Berry Best Spinach Salad


    Candied Pecan Ingredients
  • 3 tablespoons butter (or refined coconut oil)
  • 3 tablespoons brown sugar substitute
  • 1 and 1/2 cup pecan halves
  • 1/2 teaspoon salt
    Salad Ingredients
  • 20 ounces fresh baby spinach - rinsed, dried, and torn into pieces
  • 1/2 red onion, sliced
  • 2 quart fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 2 avocados, cut into bit-sized pieces
  • 1 (5 ounce) package of blue cheese crumbles (optional)
    Dressing Ingredients
  • 6 tablespoons sweetener of choice
  • 3/4 cup olive oil
  • 3/4 cup white vinegar
  • 3 tablespoons sugar free Dijon mustard
  • 6 garlic cloves, minced


    Candied Pecans:
  1. Preheat oven to 350 degrees. In a small skillet, melt butter over medium heat. Stir in pecans, sweeter, and salt. Spread out on a cookie sheet and bake until lightly browned and crisp. Spread onto a sheet of parchment paper on the countertop and separate. Allow to cool.
  1. Combine dressing ingredients in blender and blend until combined. Pour into mason jar or other container and set aside.
  1. In a large bowel, combine the spinach, onions, strawberries, and blueberries. Just before serving, add the avocados and pour about 1/2 of the dressing over the salad and toss. Allow it to set for a few minutes before adding more dressing, if needed. Top with cheese and candied nuts. Enjoy!




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Duane and Cindy Mullett
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