Now that Canadian Thanksgiving is officially behind us, we have a few months to prepare for the next onslaught of food that comes during Christmas and the winter holidays.
Don’t get me wrong — there is nothing better than a fantastic Thanksgiving meal that features all the standard holiday classics: pumpkin pie, turkey, stuffing, mashed potatoes, the works. But let’s be honest: is there anyone who can really avoid going into a food coma after such a feast?
If you’re like me and couldn’t help but overeat this Thanksgiving, you’ll definitely be looking forward to some healthy meals that can help kick-start your clean eating streak once again. This spinach and strawberry salad is light and healthy, and perfect for the fall season. If you’re not the biggest fan of salads, this one is a good exception: the strawberry and sugar-flavours still give it a sweet enough taste that you won’t feel like you’re just eating straight up vegetables. This salad makes for a great lunch to bring with you to work, or a nice appetizer or starting course to a larger dinner.
There are multiple substitutions and variations of this salad you can make to better suit your preferences. While the white wine vinegar and strawberry flavours particularly complement one another, you can also substitute the strawberries for another fruit of your choice, such as mango, berries, or mandarin oranges. If you like your salad with a nice crunch, you can also add in walnuts, pecans or slivered almonds. Not a fan of spinach? Replace spinach with kale or romaine lettuce, and toss with a light raspberry vinaigrette instead of using white wine vinegar. Those who want more protein can also add some goat cheese or parmesan shavings on top.
- Toss the spinach and strawberries together in a large bowl.
- In a separate bowl, whisk the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds together. Combine the spinach and strawberries, and toss all of the ingredients together.
Thanks to All Recipes for the recipe and the imagery!