Strawberry Harvest Salad

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I’m not kidding when I say I wait anxiously all year for the teeny tiny sweet and juicy local strawberries to hit the local produce stands and farmers markets. I love these little berries so much I usually end up buying a flat a week. I incorporate them in to everything I can think of and stuff a ton of them straight into my mouth, opting to freeze whatever I can’t eat before spoilage for my winter stash.

The strawberry balsamic dressing used on this salad is bright and fruity and absolutely perfect for those fresh spring berries or even a mid-winter pick me up because it can be made with fresh -or- frozen strawberries, and is a perfect way to eek the life out of some of those past their prime berries too.

This is one of my favorite salads, and one of my favorite things about it is all the textures, colors and flavors; the brightly colored strawberries, tangy dressing, juicy chicken and yes, crunchy croutons made from my AIP waffles, simply cubed up and tossed with a little fat and onion salt (from Trader Joes!) before a trip in the oven to crisp them up. The best part though is the dressing/garnish can be made with any semi-soft in season fruit, nectarines are especially good too!

Strawberry Harvest Salad
Prep time
Cook time
Total time
Serves: 16 oz
For the Dressing:
For the croutons
  • 2 AIP Waffles
  • 1 tablespoon olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • Salad greens and other desired garnishes, like apple or jicama cubes, cut strawberries, etc
  • Cooked chicken cubes or other protein of choice
For the Dressing:
  1. Combine ingredients in the jar of a high speed blender or container suitable for an immersion blender and blend at high speed until emulsified and creamy.
  2. Taste and adjust seasoning as needed. If too acidic blend in up to ¼ cup water, if too tart add honey. This will depend on the type of vinegar used and the natural sweetness of the fruit.
For the Croutons:
  1. Cube waffles and toss with olive oil, garlic powder and salt. Spread in a single layer on a cookie sheet.
  2. Place in a 350 degree oven for about 10 minutes, tossing every 3-4 minutes until toasted and crunchy.
To Assemble the Salad
  1. Toss one serving of greens with 1-2 tablespoons of the prepared dressing. Top with chicken and croutons with additional garnishes as desired.
  2. Serve with additional dressing on the side as desired.


About Erin Shearer

Erin Shearer is a IIN Certified Health Coach and mom of four (soon to be five) She used to work as an informatics nurse until poorly controlled Hashimoto’s Thyroiditis made it too difficult to leave the house, let alone work a demanding nursing job. In 2011 Erin adopted a paleo-ish diet as advised by her midwife at the time and felt so much better, but life happened and that went by the wayside. It wasn’t until 2018 when a major mold exposure and academic burnout caused her health to hit rock bottom. She ended up seeing a functional medicine practitioner and fell completely down the AIP rabbit hole, overhauling every aspect of her life. Erin combined her love of cooking and photography, biology background and history in IT-- and started a blog, UnapologeticallyAIP to share delicious recipes and stories along her healing path, unapologetically. Erin now works with one of the local farmers markets to create and share in season real-food recipes with market vendors and patrons, introducing many new faces to the world of AIP. Follow her foodie adventures on Instagram!


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