Strawberry Spinach Salad with Goat Cheese

Why This Is Strictly Keto

Baby spinach, pecans and goat cheese are very low in carbohydrate, and strawberries are one of the lowest-carb fruits. The vinaigrette uses olive oil, vinegar and Dijon instead of the sweetened poppyseed or balsamic glaze dressings that put most versions out of keto range.

Ingredients

• 5 oz (140 g) baby spinach
• 1 cup (150 g) strawberries, hulled and sliced
• ½ cup (55 g) pecan halves, toasted
• 4 oz (115 g) goat cheese, crumbled
• ¼ small red onion, thinly sliced
• 3 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• ¼ teaspoon fine sea salt
• Black pepper to taste

Instructions

1. Toast the pecans: Toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant, then cool.

2. Whisk the dressing: Whisk the olive oil, vinegar, Dijon, lemon juice, salt and pepper until emulsified.

3. Assemble: Place the spinach in a large bowl and top with the strawberries, red onion and pecans.

4. Dress and serve: Drizzle with the dressing, toss gently, scatter the goat cheese over the top and serve right away.

Nutritional Info (per serving, approximate)

Tips

• Dress the salad just before serving so the spinach stays crisp.
• Soak the sliced onion in cold water for 10 minutes for a milder bite.
• Feta or shaved Parmesan can replace the goat cheese.