Strawberry spinach salad with balsamic poppyseed dressing

Strawberry Spinach Salad easy food
Serves 4
For the croutons:
120g leftover bread, cut into1cm cubes
2 tbsp cold-pressed rapeseed oil
2 tsp dried basil
Salt and black pepper

For the dressing:
4 tbsp balsamic vinegar
3 tbsp cold-pressed rapeseed oil
1½ tbsp poppy seeds
1½ tbsp honey
½ tsp Dijon mustard
Salt and black pepper

For the salad:
4 scallions, thinly sliced
300g fresh spinach 
400g strawberries, washed, de-stemmed and quartered
100g goat’s cheese, crumbled (optional — see tip below)

  1. For the croutons, preheat the oven to 190˚C/170˚C fan/gas mark 5. Line a large baking tray with parchment paper.
  2. In a large bowl, drizzle the oil over the pieces of bread, then evenly sprinkle with the basil and some salt and pepper. Toss gently until well combined, then spread the bread out in a single layer on the prepared baking tray. Bake for around 15 minutes until golden, turning once halfway through cooking in order to brown all sides of the croutons. Check them often to be sure that they do not burn. Allow to cool.
  3. In a small bowl, whisk together all of the dressing ingredients until well combined. (Alternatively, shake together in a jar with a tight-fitting lid). Season to taste.
  4. Place the spinach in a large serving bowl. Add the strawberries and scallions. Drizzle about half of the dressing over the salad and toss to coat the leaves.
  5. Top with the croutons and cheese, if desired. Serve immediately, with the remaining dressing in a jug on the side.

Note: Olive oil can be used as an alternative to Rapeseed oil, if you wish.

Per Serving:
563kcals, 33.5g fat (8.8g saturated), 54.1g carbs (32.9g sugars), 15.3g protein, 6.1g fibre, 0.404g sodium