Fresh Salads with a Pop of Fruit
A refreshing summer salad featuring a base of baby spinach topped with vibrant strawberries, blueberries, and toasted pecans, finished with a zesty citrus vinaigrette.
Ingredients
Scale
- 6 cups baby spinach
- 1.5 cups fresh strawberries, halved
- 1 cup fresh blueberries
- 1/4 small red onion, thinly sliced
- 1/2 cup pecans
- 1/3 cup extra virgin olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- Salt and pepper to taste
Instructions
- Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Wash the spinach and berries thoroughly and dry completely using a salad spinner.
- In a small jar, combine olive oil, orange juice, vinegar, honey, salt, and pepper; shake well to emulsify.
- Place the spinach, strawberries, blueberries, and red onion in a large mixing bowl.
- Drizzle the dressing over the salad and toss gently to coat.
- Top with the warm toasted pecans and serve immediately.
Notes
- Dry the spinach completely to ensure the dressing sticks to the leaves.
- Toast the pecans just before serving for the best aroma and crunch.
- Substitute honey with maple syrup for a vegan option.
Find it online: https://dishmio.com/fresh-salads-with-a-pop-of-fruit/