Spinach and Strawberry Salad

After the baked deliciousness of yesterday, today I’ve got a healthy savory way to use up fresh strawberries. Feel free to customize this recipe based on what you have on hand and what you enjoy. I actually really like to add some crumbled goat cheese to this salad, but didn’t have any on hand the other day when I took the pictures…

As with all salad recipes, the quantities listed below are just what I used the other day when I was measuring the ingredients out. Usually, I just throw a bunch of things together in a bowl and call it a day.

Two Years Ago: Goat Cheese and Spinach Turkey Burgers

Check out my entire week of Strawberry recipes here.

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Spinach and Strawberry Salad

Yield: 2-4

Ingredients:

1 bundle asparagus
1 Tbsp olive oil
salt and pepper to taste
6 oz baby spinach
1 cup strawberries, hulled and quartered
1/4 cup chopped nuts
1 oz crumbled goat cheese
1 Tbsp olive oil
2 Tbsp balsamic vinegar

Directions:

Preheat oven to 400. Line a baking sheet with aluminum foil to avoid a mess. Drizzle 1 Tbsp olive oil over asparagus. Use your hand to stir it up so all the asparagus gets coated. Sprinkle with salt and pepper. Roast in oven for 15 minutes, stirring once in the middle.

Allow asparagus to cool to room temperature and slice into ~2" pieces.

Mix the vinegar and 1 Tbsp of olive oil. Add the nuts, strawberries, and asparagus. Toss to coat and add the spinach. Sprinkle cheese on salad just before serving.

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12 Responses to “Goat Cheese Cake with Peach and Blueberry Topping”

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    Fun and Fearless in Beantown — September 1, 2010 at 1:51 pm

    I’m like you and totally try out recipes based on photos! I think goat cheese and fruit are always a perfect combo. The goat cheesecake sounds intriguing!

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    Lauren — September 1, 2010 at 5:14 pm

    Looks and sounds amazing! I’m totally with you about photos of food – they are typically what tempt me to make a recipe.

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    Amanda — September 1, 2010 at 5:36 pm

    This cake looks DELICIOUS!

    I’d never heard of using goat cheese in a cheesecake, but I’m intrigued.

    I, too, much prefer pictures. Sometimes you just don’t put the ingredients together in your head the right way and it comes out looking totally different than you expected. I also flip through the book faster and I tend to not find recipes unless there are pics!

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    Beeb — September 1, 2010 at 8:10 pm

    i think trying something new without any idea what it should look like it rough. i love pictures but most cookbooks dont seem to have enough. i think thats why i love this blog so much, you take TONS! 🙂

    i am very intrigued by this recipe. but i dont eat blueberries or peaches. is it good by itself? or is the fruit greatly needed??

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    Jen — September 1, 2010 at 8:48 pm

    Beeb – It’s similar to any other cheesecake. It was good on it’s own, but the fruit really enhanced the flavor. Are there other fruits you like that you could top it with? Strawberries and blueberries would be great!

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    We Are Not Martha — September 1, 2010 at 11:31 pm

    Oh yum! I totally want to try this. I love goat cheese (and fruit) and bet this would make an amazing cake!

    I like photos too, but sometimes I get a little too into them. Like the other night when I forgot to add raisins to my cinnamon raisin bread because they weren’t in the photo 🙂

    Sues

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    Elina — September 2, 2010 at 3:40 pm

    I definitely prefer recipes with pictures but if a description is really good (or intriguing) or if an author points it out as a favorite… or lastly if it’s a source I trust, I go for it. With that said, I’m glad you made it and posted pictures. This cake looks (and sounds) absolutely fantastic!!!

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    flavourfulbounty — September 3, 2010 at 4:21 pm

    This looks really good. I agree that sometimes I eat with my eyes. I love photos, but not the ones that look almost fake since they are so perfect. That’s why I love food blogs – usually it is just the food as it will be served.

    I cook from a lot of different sources, and will try recipes that are appealing without any pics either. Sometimes it is more difficult when I am completely unfamiliar with the dish, though.

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    Ingrid — September 4, 2010 at 2:47 am

    Photos! I love yours…the “cake” looks so pretty with it’s white lip and fruit piled high.
    ~ingrid

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    Cara — September 4, 2010 at 1:43 pm

    Sounds wonderful. I can see how it would be more of a “cheesecake” than a “cheese cake” because there’s such a small amount of flour. As we move into fall, I bet it would be delicious with a topping of figs sauteed with honey… mmm… honey figs and goat cheese!

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    Shannon — September 15, 2010 at 1:45 am

    LOVE goat cheese cheesecake 🙂 peaches and blueberries seem like another good topper (i recently made one with figs and raspberries!)

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    Jay — February 21, 2011 at 10:42 pm

    i really have to bake that cake for my boyfriend who has a milk intolerance. thank you for posting this many recipes with goat cheese 🙂
    best wishes, jay, my blog: artandloveandme.blogspot.com

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