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Spinach, Strawberry and Sunflower Seed Salad with a Strawberry Vinaigrette


  • 5 oz. baby spinach or arugula

  • 5-7 strawberries, thinly sliced

  • ¼ cup toasted sunflower seeds

  • 3 oz. goat cheese, crumbled


  • 5 strawberries

  • 1 T. balsamic vinegar

  • 1 T. fresh lemon juice

  • 4 T. olive oil

  • 1 tsp. honey (optional)

  • ½ sea salt

  • 1 small garlic clove, minced

  • 5-7 basil leaves

  • 1 T. red onion or shallot

  • Black pepper to taste


Other options: avocado, blueberries, fennel


Combine the arugula, strawberries, and sunflower seeds in a salad bowl.

Add the dressing ingredients in a high-speed blender and blend until emulsified. Taste for salt and pepper. Lightly toss the dressing into the arugula with tongs.  Garnish with goat cheese. Refrigerate the remaining dressing for up to a week.

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