Strawberry Avocado Salad with Maple Balsamic Dressing

Cooking Time: 10m    Servings: 10


For the vinaigrette:

  • 1/4 cup Olive Scene Vermont Maple Balsamic Vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup Olive Scene medium Extra Virgin Olive Oil
  • sea salt and ground pepper, to taste

For the salad:

  • 6 cups organic baby spinach
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/2 cup strawberries, sliced
  • 1/2 cup toasted pecans 
  • 1 avocado, sliced
  • 2 cups croutons


  1. Place the balsamic vinegar, Dijon mustard, salt and pepper into a blender and pulse to combine.
  2. With the blender running, add the olive oil in a steady stream until the dressing is mixed well.
  3. Taste the dressing, adjust seasonings, and and set aside.
  4. In a large bowl, add the baby spinach and a few tablespoons of the dressing, tossing well.
  5. Plate the spinach and top with the strawberries, Gorgonzola cheese, avocado, red onions, pecans and croutons.
  6. Serve extra dressing on the side.
  7. Any leftover dressing can be stored in the refrigerator and used within three or four days.