Healthy Summer Peach & Blackberry Spinach Salad
  • Alaina Hinkle

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


+Balsamic Vinegar


+Garlic ⁣


+Dijon mustard


+Stone ground mustard


+Honey ⁣


+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


Summer Salad

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!



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