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Strawberry Spinach Salad with Balsamic Vinaigrette

Updated: Aug 22, 2022

Servings: 3

Prep time: 20 min Cooking time: 0 min


Balsamic Vinaigrette

  • 1/4 cup extra virgin olive oil

  • 2 Tbsp balsamic vinegar

  • 1 1/2 tsp dijon mustard

  • 1 garlic clove, minced

  • Pinch salt and pepper

Cinnamon Roasted Chickpeas

  • 1 can chickpeas, drained and rinsed

  • 3 Tbsp pecans, chopped

  • 1/2 Tbsp avocado oil

  • 1/4 tsp cinnamon

  • Pinch salt

  • 1 Tbsp maple syrup

Salad (1 serving)

  • 2 cups baby spinach

  • 1/2 cup roasted chickpea mix

  • 1/2 cup strawberries, halved

  • 1/4 cup red onion, sliced

  • 2 Tbsp balsamic vinaigrette


1. Prepare Roasted Chickpeas: Preheat the oven to 400°F. Dry rinsed chickpeas with a paper towel. Add to a bowl and mix in oil, cinnamon, and maple syrup. Roast on a baking sheet for about 30 minutes, flipping halfway. Remove from heat when chickpeas have a nice crunch.

2. Prepare Vinaigrette: Add all vinaigrette ingredients to a jar and shake to combine. Set aside until ready to use.

3. When ready to serve, assemble 2 cups baby spinach, 1/2 cup strawberries, 1/4 cup sliced red onion, 1/2 cup roasted chickpea mixture, and 2 Tbsp vinaigrette.



  • Store roasted chickpeas in an airtight container on the counter for up to 3 days. They will soften in the refrigerator.

  • Store vinaigrette on counter until ready to serve.

RENEW Strawberry and Spinach Salad
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