- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: 2 cups
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The slightly sweet flavor of spinach pairs well with ripe, juicy fruits in this delectable 15-minute salad. Layers of lush berries, bright citrus, meaty hearts of palm, and crunchy pepitas add color and texture to this tasty dish, which might as well be the official recipe of springtime. A drizzle of balsamic vinegar is all you need for the dressing, and its sweetness is tempered by peppery basil leaves to create the perfect finishing flavors for this eye-catching salad. Serve it as a side dish with a bowl of soup, or toss in some cooked and cooled whole grains to make it a substantial meal.
For more fruit-forward salads, check out these tasty ideas:
- Power Berry Quinoa and Kale Salad
- Date and Orange Couscous Salad
- Chopped Winter Salad with Meyer Lemon Vinaigrette
- Hearty Kale Salad with Warm Citrus and Wheat Berries
Ingredients
- 6 cups fresh baby spinach
- 2 navel oranges, peeled and thinly sliced
- 1 cup fresh strawberries, hulled and cut into large pieces
- 1 cup fresh blueberries
- ½ cup thinly sliced heart of palm
- 2 tablespoons pepitas (pumpkin seeds)
- 2 tablespoons balsamic vinegar
- 12 to 14 fresh basil leaves, chopped
Instructions
- In a large bowl combine all ingredients. Toss to mix well. Serve immediately.
Per serving (2 cups): 102 calories, 11 g carbohydrates, 1.7 g protein, 0.5 g total fat, 0.1 g saturated fat, 0 g cholesterol, 59 mg sodium, 2.6 g fiber, 6.6 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (2)
(5 from 1 vote)Great recipe, thanks my family loved it. Couldn't get heart of palm, so I used chick peas instead.
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