Crumbly Gorgonzola Strawberry Quinoa Salad recipe

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Ingredients

6 cups baby spinach
2 cups strawberries, halved
1 avocado - halved, pitted, peeled and diced
½ cup cooked quinoa
¼ cup pecans
¼ cup crumbled BelGioioso Gorgonzola cheese
¼ cup olive oil
¼ cup balsamic vinegar
2 cloves garlic, pressed
2 teaspoons extra fine granulated sugar

Nutrition Info

327.8 calories
carbohydrate: 26.9 g
cholesterol: 6 mg
fat: 22.5 g
fiber: 4.6 g
protein: 7.4 g
saturatedFat: 4.3 g
servingSize: -
sodium: 144.2 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Prep the balsamic vinaigrette. Whisk together olive oil, balsamic vinegar, garlic and sugar in a small bowl, set aside.

  2. To assemble salad, place spinach in a large bowl. Top with strawberries, avocado, quinoa, pecans and Gorgonzola cheese. Pour dressing over salad and gently toss to combine. Serve immediately.

Recipe Yield

4 servings

Recipe Note

Baby spinach, strawberries, avocado, quinoa, pecans, and crumbled Gorgonzola cheese are tossed with a lightly sweetened balsamic vinaigrette.

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