Refreshing Strawberry-Spinach Salad

This refreshing salad is made of several power foods. Spinach is high in iron, vitamin C is abundant in strawberries and orange juice and walnuts contain inflammation-fighting omega-3 fatty acids. And the salad is very low-cal and hence great for your waistline.


For the glazed walnuts:

  • 1/2 cup raw, chopped walnuts
  • 1 tablespoon maple syrup
  • A pinch of sea salt

For the dressing:

  • 1 tablespoon balsamic vinegar
  • 1 teaspoon maple syrup
  • 1 small clove garlic, crushed
  • 1/2 teaspoon orange zest
  • 3 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground pepper, to taste

For the salad:

  • 6 to 8 cups loosely-packed fresh spinach
  • 2 cups sliced fresh strawberries


  • Preheat the oven to 325°F. Combine the walnuts, maple syrup, and sea salt in a small bowl. Spread on a rimmed baking sheet and toast on the center rack of oven for about 10 minutes, stirring occasionally till the nuts turn golden brown. Let them cool.
  • To make the dressing: Combine the vinegar, maple syrup, garlic and orange zest. Whisk in the olive oil and season with salt and freshly ground pepper, to taste.
  • To make the salad, place the spinach, strawberries, and cooled walnuts in a large serving bowl. Toss gently with the dressing until well coated. Serve fresh.