Crumbly Gorgonzola Strawberry Quinoa Salad

Baby spinach, strawberries, avocado, quinoa, pecans, and crumbled Gorgonzola cheese are tossed with a lightly sweetened balsamic vinaigrette.

Ingredients

• 6 cups baby spinach
• 2 cups strawberries, halved
• 1 avocado - halved, pitted, peeled and diced
• 0.5 cup cooked quinoa
• 0.25 cup pecans
• 0.25 cup crumbled BelGioioso Gorgonzola cheese
• 0.25 cup olive oil
• 0.25 cup balsamic vinegar
• 2 cloves garlic, pressed
• 2 teaspoons extra fine granulated sugar

Steps

1. Prep the balsamic vinaigrette. Whisk together olive oil, balsamic vinegar, garlic and sugar in a small bowl; set aside.
2. To assemble salad, place spinach in a large bowl. Top with strawberries, avocado, quinoa, pecans and Gorgonzola cheese. Pour dressing over salad and gently toss to combine. Serve immediately.