Strawberry & Spinach Salad

The combination of leafy greens, healthy fats from seeds and oils, and a bright sesame verjus vinaigrette makes for a light meal or side dish that supports heart health and digestion. 

INGREDIENTS

FOR THE SALAD 

1 tablespoon sunflower seeds 

4 ounces baby spinach  

2 ounces Swiss chard 

1 ounce fresh fennel, thinly sliced 

2 ounces strawberries, sliced  

1 ounce carrots, julienned  

1 ounce sesame verjus vinaigrette  

FOR THE SESAME VERJUS VINAIGRETTE 

(recipe yields ~6 ounces) 

1/2 cup red verjus  

1 tablespoon red wine vinegar  

3/4 teaspoon dry oregano  

3/4 teaspoon sesame oil  

3 tablespoons avocado oil  

1/4 teaspoon sesame seeds  

INSTRUCTIONS

TO MAKE THE SALAD 

1. Preheat oven to 300 F.  

2. Place the sunflower seeds onto a sheet pan and roast in the oven for 10 minutes. They should be golden brown and fragrant.  

3. Wash your spinach and Swiss chard, then dry. A salad spinner is a great tool to dry greens.  

4. Thinly slice the fennel and strawberries, then julienne the carrots.  

5. Place the spinach, Swiss chard, sliced fennel, julienned carrots, and sesame verjus vinaigrette into a large bowl.  

6. Toss to combine.  

TO PLATE

Place the dressed salad onto your serving plate and garnish with sliced strawberries and toasted sunflower seeds. 

TO MAKE THE SESAME VERJUS VINAIGRETTE 

1. Place all ingredients into a blender and purée until emulsified. 

NOTES 

1. Verjus: Verjus is the tart, unfermented juice of underripe grapes. It adds brightness and acidity without the sharpness of vinegar or the alcohol found in wine. 

2. Make It a Meal: For a more substantial entrée, add a lean protein like grilled chicken breast, salmon, shrimp, tofu, or tempeh. This increases protein content while pairing well with the fresh flavors of the salad.