By The Kootu anchors the week — it always does — but on ordinary Tuesdays I find myself wanting one thing on the table that asks nothing of me, no grinding, no tempering, no memory. This Spinach Fruit Salad is that thing: cool and quick, something bright beside the warm and heavy. Appa came by earlier than I expected and I was glad there was color on the table, even if it came from a bag of spinach and whatever fruit was left in the bowl. The generous pinch is generous either way, and sometimes so is a handful of strawberries.
Spinach Fruit Salad
Prep Time: 15 min | Cook Time: 0 min | Total Time: 15 min | Servings: 4
Ingredients
- 5 oz baby spinach, washed and dried
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup fresh blueberries
- 1 mandarin orange or clementine, peeled and segmented
- 1/4 cup red onion, very thinly sliced
- 1/3 cup sliced almonds, toasted
- 1/4 cup crumbled feta cheese
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Toast the almonds. In a dry skillet over medium heat, toast the sliced almonds for 2—3 minutes, stirring often, until golden and fragrant. Remove from heat and set aside to cool.
- Make the dressing. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well combined. Taste and adjust seasoning.
- Build the salad. Add the spinach to a large salad bowl. Scatter the strawberries, blueberries, clementine segments, and red onion evenly over the top.
- Dress and finish. Drizzle the dressing over the salad and toss gently to coat. Top with toasted almonds and crumbled feta. Serve immediately.
Nutrition (per serving)
Calories: 185 | Protein: 4g | Fat: 13g | Carbs: 15g | Fiber: 3g | Sodium: 210mg