Recipe for: Spinach Salad with Young Spinach Leaves, Strawberries, Roasted Sunflower Seeds, and Podhale Bryndza - photo 1
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Recipe for: Spinach Salad with Young Spinach Leaves, Strawberries, Roasted Sunflower Seeds, and Podhale Bryndza

Dishes for Special Occasions Salads 30 min Medium 0 views ~38.21 PLN * - (0)
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Description

A light, summer salad combining delicate young spinach leaves with the sweetness of fresh strawberries, crunchy roasted sunflower seeds, and creamy, slightly salty Podhale cheese. This modern fusion brings together traditional mountain cheese with a simple vinaigrette made from rapeseed oil and balsamic vinegar, with a hint of honey and mustard. The dish features a contrast of textures (the softness of the leaves and cheese vs. the crunchiness of the seeds) and a contrast of flavors (sweet, tangy, and salty). It’s great as an appetizer or a light meal for a summer gathering, pairing well with grilled chicken breast, a slice of whole grain bread, or a glass of chilled dry white wine. Aesthetically, it looks beautiful served on a flat plate with scattered pieces of cheese and strawberries, giving it a summery, colorful character.

Ingredients Used

Ingredients (12)

Servings:
4
  • Spinach 200 g
  • Strawberry 300 g
  • Sunflower seeds 80 g
  • Podhale cheese 200 g
  • Rapeseed oil 30 g
  • Balsamic vinegar 15 ml
  • Honey 15 ml
  • Mustard 10 g
  • Mint 10 g
  • 🌿 Spices
  • Salt 1 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Walnuts 40 g
💰 Estimated dish cost: ~38.21 PLN (9.55 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Wash the spinach in a large bowl with cold water: immerse the leaves, gently move your hand, let it sit for a minute, remove and dry in a salad spinner or gently lay on a clean cloth and dry with a paper towel. Remove the tough stems if they are thicker. Wash the strawberries under running water, cut off the stems and slice larger ones in half or quarters so that the pieces are similar in size to the spinach leaves.

Ingredients: Spinach, Strawberry
Use a salad spinner if you have one; it will prevent the dressing from becoming diluted. If you don't have one, dry the leaves thoroughly with paper towels — wet leaves will thin out the dressing.

Toasting sunflower seeds

2

Heat a dry medium-sized skillet (preferably non-stick) over medium heat. Add the sunflower seeds and toast, shaking the skillet continuously or stirring with a wooden spoon, for about 4-6 minutes, until the seeds become golden and start to release a nutty aroma. Once they begin to brown, immediately transfer them to a plate to prevent burning in the skillet.

Ingredients: sunflower seeds
Use a pan with a diameter of 24–28 cm. Toasting takes a short time — do not leave the stove. If you see dark spots, the seeds are burnt — it's better to start over with a new batch.

Preparing the dressing

3

In a small bowl or jar, combine canola oil (30 g), balsamic vinegar (15 g), honey (15 g), and mustard (10 g). Add salt (1 g) and black pepper (1 g). Whisk vigorously with a fork for 20-30 seconds or shake the jar for 30 seconds until the ingredients form a uniform, slightly emulsified dressing. Taste and adjust the acidity/sweetness by adding a bit of honey or vinegar if needed.

Ingredients: Rapeseed oil, Balsamic vinegar, Honey, Mustard, Salt, Black pepper
Use a small bowl and a whisk or a jar with a lid. Emulsifying (intensive mixing) will make the dressing smooth and evenly coat the leaves.

Salad Assembly

4

In a large bowl, place the dried spinach. Drizzle 2/3 of the prepared dressing (save some for possible seasoning) and gently mix with your hands or two spatulas — mix in a way that coats the leaves with a thin layer without breaking them. Add the halved strawberries and toasted sunflower seeds. Crumble the feta cheese with your fingers or break it into smaller pieces with a fork and scatter it over the surface. If you are using walnuts (optional), sprinkle them now.

Ingredients: Spinach, Strawberry, sunflower seeds, Podhale cheese
Use a large salad bowl. Gently mix from the bottom up so the leaves don't get crushed. You can also add walnuts to enhance the texture and flavor.

Finishing and serving

5

Before serving, season the salad with freshly ground pepper and, if needed, a pinch of salt. Finely chop the mint leaves (10 g) and sprinkle them over the salad just before serving to maintain the fresh aroma. Arrange the salad on flat plates or on a shared platter - aesthetically distribute the strawberries and pieces of cheese on top. Serve immediately to keep the leaves crisp and the sunflower seeds fresh.

Ingredients: mint, Black pepper, Salt
Use a sharp knife to chop the mint and a small spoon to crumble the bryndza. The cheese can be quite salty — it's better to season with salt carefully.

Fun Fact

💡

Podhale bryndza is a traditional sheep cheese from the Podhale region; it is intense and salty, which contrasts beautifully with the sweetness of summer fruits like strawberries.

Best for

letnie przyjęcie kolacja na tarasie przystawka na uroczystość

Tips

🍽️ Serving

Serve chilled (not ice-cold) — place the plates in the refrigerator beforehand. Fresh whole grain bread, grilled chicken breast, or a tender duck steak pairs well with the salad. Set it with a glass of chilled, dry white wine or a light rosé.

🥡 Storage

It's best to assemble the salad just before serving. If there is leftover dressing, store it in a jar in the fridge for up to 5 days. The unassembled salad (leaves, strawberries, and cheese separately) can be stored tightly in the fridge for up to 1 day. Once dressed, the leaves will become soft after a few hours — not recommended for long storage.

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