Healthy Summer Salad with Blackberry Balsamic Dressing
Ingredients
- 6 cups baby spinach washed and dried
- 1 large avocado sliced
- 1/2 cup walnuts toasted and roughly chopped
- 2 medium Persian cucumbers sliced
- 1/4 cup red onion thinly sliced
- 4 oz goat cheese or feta crumbled
- 1 cup fresh blackberries
- 1/4 cup olive oil extra virgin
- 2 tablespoons balsamic vinegar
- 1 tablespoon blackberry jam no high fructose corn syrup
- 1 teaspoon honey
- 1 pinch salt
Instructions
- In a small bowl, whisk together olive oil, balsamic vinegar, blackberry jam, honey, and salt until well combined and emulsified. Set aside to let flavors meld for at least 10 minutes.
- Heat a dry skillet over medium heat. Add walnuts and toast for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool, then roughly chop.
- In a large serving bowl, add the baby spinach as the base. Arrange sliced avocado, cucumber slices, and red onion over the spinach.
- Scatter the fresh blackberries and toasted walnuts over the salad. Crumble the goat cheese or feta on top.
- Just before serving, drizzle the blackberry balsamic dressing over the salad. Gently toss if desired, or serve with dressing on the side for individual portions.
Notes
Storage tip: Keep dressing separate until ready to serve to prevent wilting. Dressing can be made up to 1 week ahead and stored in refrigerator. Toast walnuts in advance and store in airtight container for up to 1 week.