Healthy Peach and Blackberry Spinach Salad

5 from 1 vote

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

Cook Time0

Course: lunch

Cuisine: American

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

Servings:

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