Summer Spinach Salad with Tofu Feta and Citrus Poppyseed Dressing
Summer Spinach Salad with Citrus Poppyseed Vinaigrette featuring perfectly ripe strawberries, blueberries, mandarin oranges, candied pecans, red onions, and tofu feta! A healthy, delicious, and colorful salad to make now that summer is finally here. The perfect addition for your next BBQ, picnic, or potluck!
Ingredients
- 16 Ounces Spinach
- 16 Ounces Strawberries Sliced
- 1 Pint Blueberries
- ½ Red Onion Sliced
- 14.5 Ounces Mandarin Oranges Drained
- 1 Cup Pecans (See notes for candied pecans)
- Store-Bought Vegan Feta or Tofu Feta
Citrus Poppyseed Dressing
- ⅔ Cup Citrus Juice + 1 teaspoon Zest Mix of orange, lemon, lime and/or grapefruit
- ⅓ Cup Extra Virgin Olive Oil
- ¼ Cup Champaign or White Wine Vinegar
- 2 tablespoon Maple Syrup
- 1 tablespoon Shallot Minced
- 2 teaspoon Poppy Seeds
- ¼ teaspoon Sea Salt
Instructions
- For the vinaigrette, add all ingredients and whisk to combine. It's best when made a few hours ahead of time to allow the flavors to combine.
- For the salad, start with spinach and then add all other ingredients. When ready to serve, add vinaigrette and toss to combine.
Notes
Candied Pecan Ingredients:
- 1 cup pecans
- 1 tablespoon vegan butter
- 2 tablespoon water
- 2 tablespoon coconut sugar
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon
- Preheat oven to 350°F
- Add butter and pecans to the pan over medium heat and roast for about 2-3 minutes
- Add water and sugar. Stir to dissolve and cook for another 2-3 minutes
- Remove from heat and add the vanilla and cinnamon. Stir to combine
- Spread pecans evenly on a baking sheet and bake for 5-7 minutes
- Remove from the oven and let cool to harden
Nutrition
Calories: 440kcalCarbohydrates: 39gProtein: 12gFat: 29gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gSodium: 165mgPotassium: 825mgFiber: 9gSugar: 24gVitamin A: 7617IUVitamin C: 93mgCalcium: 154mgIron: 3mg
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