Salad with strawberry and Balsamic Dressing Driscolls

Salad with Vanilla Balsamic Dressing

  • Dressing:
  • 2 Tablespoons balsamic vinegar
  • 1 Tbsp. honey
  • 120 ml olive oil
  • 1/2 of one vanilla bean
  • Salt and pepper
  • Salad:
  • 450 grams of Driscoll's Strawberries
  • 65 grams raw crushed hazelnuts (or nuts of choice)
  • 1 Tbsp. olive oil
  • 230 grams of baby spinach

15 min prep + 8 min cooking | 4 | other courses

Salad with strawberry and Balsamic Dressing Driscolls

This sweet and savory salad combines juicy strawberries with toasted hazelnuts and a decadent balsamic vinaigrette sweetened with vanilla bean. Toss with baby spinach and enjoy a simple yet sophisticated first course or side dish.



POUR 2 tablespoons balsamic vinegar into a small saucepan.
CUT 1 vanilla bean in half lengthwise.
SCRAPE seeds carefully from half of vanilla bean using edge of a small knife. (USE remaining half for other recipes.)
ADD vanilla bean pod and seeds to saucepan.
STEEP mixture gently until barely simmering.
STRAIN mixture to remove pod and seeds.
ADD 1 tablespoon honey.
WHISK IN 120 ml of olive oil.
SEASON with salt and pepper to taste.
SET ASIDE dressing.


PREHEAT oven to 200°C.
TOAST the hazelnuts (or nuts of choice) 3-6 minutes or until lightly golden.
TOSS warm nuts with 1 tablespoon olive oil.
PLACE baby spinach into a large salad bowl.
HULL strawberries and CUT into quarters.
ADD strawberries to bowl.
ADD nuts.
TOSS mixture lightly.
STIR dressing thoroughly and POUR over salad.
SERVE Strawberry Spinach Salad with Vanilla Balsamic Dressing immediately.

Leafs Strawberry

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