Description
A refreshing and vibrant Citrus Berry Spinach Salad bursting with fresh leafy spinach, juicy citrus segments, mixed berries, and a tangy homemade citrus vinaigrette. This salad is perfect as a light lunch or a colorful side dish, combining sweet and tangy flavors with nutrient-rich ingredients.
Ingredients
Salad Ingredients
- 6 cups fresh baby spinach leaves, washed and dried
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 oranges, peeled and segmented
- 1/4 cup thinly sliced red onion
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted pecans or walnuts
For the Citrus Vinaigrette
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey or maple syrup
- 1/3 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together the orange juice, lemon juice, honey, Dijon mustard, and minced garlic until fully combined. Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing. Season with salt and pepper to taste.
- Prepare the Salad Base: Place the fresh baby spinach in a large salad bowl. Add the sliced strawberries, blueberries, raspberries, and orange segments evenly over the spinach.
- Add Additional Ingredients: Sprinkle the thinly sliced red onion, crumbled feta cheese, and toasted nuts over the fruit and spinach mixture.
- Toss and Serve: Drizzle the prepared citrus vinaigrette over the salad. Gently toss all ingredients together to ensure everything is evenly coated with the dressing. Serve immediately for optimal freshness and flavor.
Notes
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese.
- To toast nuts, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently.
- You can substitute any berries you prefer or have on hand.
- Make the dressing ahead and store in the fridge for up to 3 days; whisk before using.
- To prevent the salad from wilting, keep the dressing separate until just before serving.
