Strawberry Spinach Salad
This strawberry spinach salad is a balanced, hearty salad with roasted potatoes, grilled chicken, fresh strawberries, and a tangy balsamic reduction.
Servings: 4 servings
Ingredients
For the Salad Finishing:
- 12 oz spinach or much as you want, chopped
- 1 pint strawberries washed, dried, hulled and sliced
- 1 avocado chopped
- 2 chicken breasts
- ¼ cup goat cheese
For the Roasted Rosemary-Thyme Potatoes:
- 1 ½ lbs small red skin potatoes washed, dried and cut into small pieces
- 1 ½ tablespoons fresh rosemary chopped
- 2 teaspoons thyme leaves chopped
- 1 tablespoons oil approximate
- ½ teaspoon black pepper more to taste
- 1 teaspoon kosher salt more or less to taste
For the Balsamic Lemon Thyme Reduction
- 1 cup balsamic vinegar
- ¼ cup honey
- 3 sprigs fresh thyme
- ½ lemon juiced
- 2 pinches kosher salt
- ⅛ teaspoon black pepper
For the Grilled Onions:
- 1 red onion peeled and sliced crosswise into slices a little less than ¼ inch thick.
- 1 tablespoon olive oil
- kosher salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 400°F with a baking sheet inside.
- Toss potatoes with oil, rosemary, salt, and pepper.
- Roast 25–30 minutes, stirring occasionally.
- Combine balsamic, honey, lemon, salt, and pepper in a saucepan.
- Add thyme and simmer until thickened, about 10–15 minutes.
- Pat chicken dry and season. Sear in a hot oiled skillet over medium-high, pressing with a second pan, 5 minutes. Flip and cook 4–6 minutes more to 165°F, finishing in the oven if needed. Rest before slicing.
- Slice onions, season, and broil until tender.
- Prep strawberries, spinach, avocado, and goat cheese.
- Assemble salad with all components.
- Drizzle with balsamic reduction and serve.
Notes
- Yield: 4 servings
- Flavor Tips: Use ripe strawberries for balance.
- Technique: Preheating the pan improves potato texture.
- My storage tips are simple: store everything separately in an airtight container in the fridge and combine when ready.
Nutrition
Calories: 624kcal | Carbohydrates: 76g | Protein: 35g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 79mg | Sodium: 1078mg | Potassium: 2256mg | Fiber: 12g | Sugar: 37g | Vitamin A: 8365IU | Vitamin C: 127mg | Calcium: 191mg | Iron: 6mg