Strawberry spinach salad with caramelized hazelnuts
Summer vegan salad with fruity strawberries, baby spinach and caramelized hazelnuts. The delicious balsamic dressing rounds off the salad perfectly. Quick to make, fruity, delicious and very nutritious. Vegan, lactose-free, gluten-free.
FOR THE CARAMELIZED HAZELNUTS Heat a small frying pan over medium heat. Add in hazelnuts and toast for a few minutes until they begin to smell fragrant and turn slightly brown. Add maple syrup and wait until the liquid has evaporated and the nuts are perfectly caramelized.
100 g Hazelnuts, 30 ml maple syrup
FOR THE SALAD Divide the baby spinach and strawberries evenly into plates and drizzle the balsamic dressing over them. Spread the caramelized hazelnuts evenly over the top and serve. Best fresh!
100 g Baby spinach, 250 g Strawberries, Spelt bread