When the temperature gets too spicy outside, the last thing I want to do is turn the oven on. Thankfully, this dish doesn’t require any heat and is the perfect go-to for a refreshing and light meal.

This vegetarian option is a great way to please a variety of guests this summer but if you want to add some extra protein, get the BBQ revved up and top it with grilled salmon or chicken.

Strawberry-Pecan-Salad-with-Poppyseed-Vinaigrette

Strawberry Pecan Salad with Poppyseed Vinaigrette

Servings: 2
Prep Time: 20 minutes
Total Time: 20 minutes
Author: Ashlen Leonard
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Ingredients
 

  • 4 cups fresh spinach
  • 1 1/2 cups strawberries, sliced
  • 1/2 cup raw pecans, chopped
  • 3 tbsp goat cheese*

Poppyseed Vinaigrette Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp Worcestershire sauce
  • 1 1/2 tbsp sugar
  • 2 tsp poppy seeds
  • 1 green onion, finely chopped
  • 1/2 tsp salt
  • Pinch paprika

Instructions
 

  • In a small bowl, combine all the ingredients for the dressing. Whisk together, mixing well and set aside.
  • Place the spinach leaves in a large bowl and top with strawberries and pecans. Sprinkle on the goat cheese.
  • Right before serving, drizzle the dressing over the salad.
  • Serve with grilled salmon or chicken (optional) and enjoy!

Notes

*I love herbed goat cheese but you can opt for your personal favourite!