I can’t believe its the middle of August already! Summer has come and gone, and September is just around the corner. I am making the most of BBQ season, and I wanted to share one my favourite salad recipes. So simple, yet bursting with flavour. This salad is one that I usually double up and take for lunch during the week. You can also get creative with dressings too! Topping this salad with goat cheese adds a nice bite to this delicious recipe.


-2 servings

-15 minutes

-8 ingredients

-325 calories/ serving


-1/2 cup Walnuts

-1 tbsp Maple Syrup

-4 cups Baby Spinach

-1 cup Strawberries

-1 cup Blueberries

-1 1/2 tsps. Balsamic Vinegar

-1 1/2 tbsps. E.V.O.O.

-1/8 tsp Sea Salt


1. Toast walnuts in a pan over medium heat. When slightly browned, coat with maple syrup. Turn the heat to low and stir until sticky (about 2 minutes). Remove from heat.

2. Divide spinach into bowls. Top with strawberries, blueberries, and toasted walnuts.

3. Whisk together the balsamic vinegar, olive oil, and salt. Drizzle desired amount of dressing over your salad and enjoy!

Additional Notes:

More Protein: Add quinoa, edamame, chickpeas, or strips of chicken breast.

Save Time: Leave the walnuts raw and add maple syrup to the dressing.

Cheese: Use goat cheese, feta cheese or cashew cheese instead 

Storage: Refrigerate in an airtight container with dressing in a separate container up to 2 to 3 days.