Strawberry Spinach Salad with Candied Hazelnuts
Ingredients
Hazelnuts
- 1 heaping cup raw hazelnuts, roughly chopped
- 2 tsp olive oil or melted coconut oil
- 1 Tbsp coconut sugar
- 2 tsp maple syrup or agave nectar
- 1 pinch sea salt
- 1 pinch ground cinnamon
Dressing
- 2 Tbsp balsamic vinegar
- 2 Tbsp extra virgin olive oil
- 1/2 tsp maple syrup
- 1-2 Tbsp minced shallot
- 1 pinch each sea salt and black pepper
Salad
- 1 (5-oz.) package baby spinach or mixed greens
- 1 1/2 cups thinly sliced strawberries
- 1/4 cup vegan feta crumbles (optional)
Preparation
Preheat oven to 350 degrees F (176 C) and add raw hazelnuts to a parchment-lined baking sheet.
Once oven is preheated, toast hazelnuts for 7 minutes.
Then remove from oven and add remaining ingredients directly to the hazelnuts (oil, coconut sugar, maple syrup, sea salt, and cinnamon).
Use a spatula to thoroughly toss and combine.
Place back in oven and roast for another 4-6 minutes or until fragrant and golden brown.
Set aside to cool.
In the meantime, prepare dressing by adding all ingredients to a jar or mixing bowl and shaking vigorously or whisking to combine.
Taste and adjust flavor as needed, adding more balsamic for acidity, maple syrup for sweetness, salt or pepper for flavor balance, or olive oil for creaminess.
Set aside.
To serve, add spinach, half of the strawberries, and half of the roasted hazelnuts to a large mixing or serving bowl.
Drizzle with half of the dressing and toss to combine.
Plate and garnish with the vegan feta (optional) and remaining strawberries and hazelnuts, and serve with remaining dressing if desired.
Notes
Best when fresh, though leftovers store separately in the refrigerator up to 3 days.
Store hazelnuts well sealed at room temperature.
