It’s officially spring and I’m definitely prepared for all of the fresh springtime meals that come along with it! I’m so excited to share that I have something new in store pertaining to food (I’m currently writing this as I’m pregnant with all of the cravings) so what better timing!? 

We have a NEW add on cookbook that will be available in the coming months! 

If you’ve already tried out our Good Food Good Mood Cookbook, then you’re going to love our add on cookbook with some amazing new recipes! If you haven’t tried out our original cookbook just yet (which has 55 pages of delicious finger foods, breakfast & chill, comfort food & mains, sides & salads, AND a sweet tooth section) you’ll be able to purchase this new add on together or on its own! 

With recipes that are super attainable for anyone to make, you’re going to have a list of new favorites that are perfect for entertaining, feeding the family, or even for a fun little stay-at-home date night.

Since this won't be quite ready by spring, I want to give you a little peek inside by showing you one of the recipes that I think will make the perfect spring salad. This Strawberry Spinach Tossed Salad is definitely one of my favorites! 

Enjoy & be sure to watch out for our new add on cookbook coming soon! 

Strawberry Spinach Tossed Salad

¾ cup pecans

½ small red onion, thinly sliced

10 oz. baby spinach

1 qt. fresh strawberries, halved & quartered

¾ cup crumbled feta cheese


¼ cup balsamic vinegar 

3 T. olive oil

1 ½ T. poppyseeds

1 ½ T. honey

½ tsp. Dijon mustard

½ tsp. salt

⅛ tsp. black pepper

summer salad, spring salad Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. Watch these CAREFULLY so they don’t burn! Transfer to a cutting board and chop roughly.

Place the sliced onions in a bowl of cold water. Let them sit while you prepare the remainder of the salad. This helps with the harsh taste of the onions. 

In a large liquid measuring cup, whisk together all the dressing ingredients until well combined.

Place the spinach in a large serving bowl. Add the strawberries. Drain the water from the onions & add those to the mix. Drizzle half the dressing over the salad and toss to coat the leaves. Add more dressing to your liking. Add the feta cheese crumbles and the pecans. Toss lightly to combine & serve immediately! Dressing can be stored for 5 days in an airtight container.

March 04, 2021 — Briquelle Neyens

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