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 ⁣

Print Recipe

5 from 1 vote

Healthy Peach and Blackberry Spinach Salad

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.

Prep Time10 minutes mins

Cook Time0 minutes mins

Course: lunch

Cuisine: American

Keyword: balasamic dressing, clean eating, easy lunches, fruit salad, healthy lunch, healthy salads, homemade dressing, simple ingredients, summer salad

Servings: 3

Calories: 599kcal

Author: Alaina Hinkle

Equipment

• Immersion Blender

Ingredients

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 ⁣

Summer Salad

• 1 5 oz container or Spinach
• 1 5 oz container of romaine lettuce
• 1 6 oz container of blackberries
• 2 medium sized peaches
• 1 4 oz 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

Instructions

Summer Salad

• 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!
• 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!

Notes

*** Salad dressing yields 5-8 salads, so the dressing is not in the nutrition facts

Nutrition

Calories: 599kcal | Carbohydrates: 33g | Protein: 20g | Fat: 47g | Saturated Fat: 17g | Cholesterol: 35mg | Sodium: 722mg | Potassium: 1267mg | Fiber: 14g | Sugar: 17g | Vitamin A: 11224IU | Vitamin C: 45mg | Calcium: 381mg | Iron: 5mg