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+ servings

Strawberry Beet and Maple Almond Salad

Course Appetizer, Salad
Prep Time 15 minutes
Servings 2 people
Author Planted and Picked


Salad Ingredients

  • 6 cups mixed greens (or any favourite lettuce)
  • 1 cup sliced strawberries
  • ½ cup shredded beets
  • cup sliced red onions
  • ¼ cup maple almonds

Balsamic Lemon Dressing

  • 4 tsp extra virgin olive oil (cold pressed)
  • 2 tsp balsamic vinegar (good quality!)
  • 2 tsp fresh lemon juice
  • 1 tsp dijon mustard
  • 2 tsp maple syrup (or honey if not vegan)

Maple Almonds

  • ¼ cup raw almonds
  • 2 tsp maple syrup


Maple Almonds

  • Place almonds in a frying pan over medium heat. Toast almonds for about 5 minutes, stirring often. Be careful not to burn.
  • Add maple syrup and stir for about a minute. Almonds should be coated. Remove almonds from pan and place them on a cookie sheet to cool.
  • Once cooled, roughly chop almonds for salad.


  • Wash and chop lettuce of your choice.
  • Peel and slice red onion into thin strips.
  • Wash, dry and slice strawberries.
  • Peel beet and grate a ½ cup.
  • In a large bowl, coat salad greens with desired amount of dressing.
  • Divide between two bowls.
  • Divide remaining ingredients into the two bowls and enjoy!

Balsamic Lemon Dressing

  • Measure all dressing ingredients into a bowl and whisk to combine and thicken.
  • Add a pinch of salt and pepper if desired.