Strawberry Spinach Salad

Wild strawberries and sunflower seeds are native foods long used in Indigenous culinary traditions across North America. This fresh salad combines baby spinach with sliced strawberries, toasted sunflower seeds, and thin red onion, finished with a light maple-balsamic vinaigrette.

By YumYum Editorial · Indigenous & First Nations Inspired

Prep: 15 min · Cook: 5 min · Total: 20 min · Serves 4

Ingredients

• 6 cups baby spinach
• 1 1/2 cups strawberries, hulled and sliced
• 1/4 cup thinly sliced red onion
• 1/3 cup sunflower seeds, toasted
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• to taste Salt and black pepper, to taste

Instructions

1. Toast the sunflower seeds in a dry skillet over medium heat for 3-4 minutes, stirring often, until lightly golden and fragrant. Set aside to cool.
2. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
3. In a large bowl, combine the spinach, sliced strawberries, and red onion.
4. Drizzle the vinaigrette over the salad and toss gently to coat evenly.
5. Sprinkle the toasted sunflower seeds over the top.
6. Serve immediately while the spinach is crisp and the seeds are crunchy.