3cupsgluten free crusty breadchopped into 1 inch cubes
1tablespoonextra virgin olive oil or coconut oil
⅓cupred onion slices
1 ½cupssliced strawberries
2cupsspinachwashed and dried
1cupcubed English cucumber
2tablespoonsraw cane or coconut sugar
1/2teaspoonfine sea salt
1/2teaspoonground black pepper
Preheat oven to 450 ° F/ 230 ° C.
Add the bread cubes to a silicone mat on a baking sheet or a baking sheet prepared with parchment paper or foil. Drizzle with oil, then rub into the cubes to combine.
Bake for 5 minutes. Remove from oven and set aside to cool.
In a large mixing bowl, add the spinach, toasted bread cubes, strawberry slices, the cherry tomatoes, red onions and cucumber cubes. Toss until combined.
In a pot over medium high heat, heat all the ingredients and stir. Watch carefully - the glaze should begin to thicken after 5 minutes and you want it thick enough to stick to the back of a spoon, but not to thicken into a glob. It becomes very thick very quickly so watch carefully.
Once glaze has thickened, remove from heat. Allow to cool slightly - it will thicken while it cools too.
Top with herbs.
The glaze can be stored in the refrigerator once it has cooled down for at least a month.
Putting it all Together
Plate the salad and drizzle the balsamic glaze over it. Only drizzle glaze right before you're about to serve it.