Healthy Summer Peach & Blackberry Spinach Salad
This salad is EVERYTHING that is right with summer. I mean EVERYTHING :) I am a major fan of having large healthy salads for dinner. I could eat this one for dinner at least 2 to 3 times a week. It has the perfect mix between crunchy toasted pecans, salty tangy gorgonzola cheese & fresh produce. Now, let me be the first to tell you... I use to HATE fruit in salad. I actually use to turn up my nose at it right away. I was team "Fruit is NOT meant in salad" until... I finally made one & it had all the goods. So I truly think in order to switch teams, it needs to be a salad that balances all the flavors together. SO TRUST ME... this one sure does that trick!
Also I am HUGE on making my own dressings. There is so much junk, additives, sweetness & you wouldn't believe how much sodium can come in store bought dressings. Therefore, I always try & share one of my favorite homemade dressings with salad's I post, that are easy peasy! Make & lasts for at least 2 weeks in air tight container! Enjoy guys, cheers to summer weather & summer eats!
What do you need for this easy Tangy Balsamic Vinaigrette Dressing?
+Light olive oil-- you will want light so it doesn't over pour the dressing flavor or grapeseed oil is light in flavor as well
+Stone ground mustard
+Salt & pepper to taste
Healthy Tangy Balsamic Summer Salad
Makes 3 servings// dressing makes about 5-8 salads depending how much dressing you like to use
Ingredients & Directions:
Homemade Balsamic Vinaigrette:
1 cup light olive oil
4 tbsp balsamic ( add more if need be)
1 large garlic clove minced
3 tsp Dijon mustard
2 tsp stone ground mustard
1 1/2 tsp honey
Salt & pepper to taste
*shake well until combined & let chill in fridge
1 5oz container or Spinach
1 5oz container of romaine lettuce
1 6oz container of blackberries
2 medium sized peaches
1 4oz container of Gorgonzola crumbles
1/8 cup shelled hemp seeds
1 large ripe avocado
1/2 cup halved pecans
1 tbsp coconut sugar
1 1/2 tbsp coconut oil
Directions for salad:
1. In a large frying skillet add in coconut oil, turn on medium heat. Then add in the halved pecans. Toss in the coconut oil for 2 minutes. Then sprinkle coconut sugar over the pecans & toss evenly as well. Continue to toast on medium heat for 3-5 more minutes, until browned, making sure to continue to stir them so they don't burn. They transfer to a bowl to cool before serving on the salad!
2. Layer romaine lettuce & spinach on the plate. Evenly divide up the blackberries, slices of peaches, gorgonzola cheese, hemp seeds sprinkled on top, sliced avocados & then the toasted pecans on top. Drizzle with the homemade balsamic vinaigrette on top. Then enjoy!
Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!