Ingredients
Scale
- 5 cups Baby Spinach or Arugula (or a mix)
- 1 cup Fresh Raspberries
- 1 cup Blackberries
- 1/2 cup Pomegranate arils
- 1/2 cup Toasted pecans or walnuts
- 1/4 cup Crumbled feta cheese (or goat cheese)
- 1/4 Red onion, thinly sliced
- For the Dressing:
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Step 1: Prepare the Base and Fruit
Start by washing your greens thoroughly in cold water and drying them completely using a salad spinner. Damp greens will make your salad soggy. Place the dried greens in a large wooden bowl. Gently rinse the raspberries and blackberries, then pat them dry with a paper towel. Slice the red onion into paper-thin half-moons to ensure they provide flavor without overpowering the delicate berries. - Step 2: Create the Signature Vinaigrette
In a small glass jar or a medium bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, and Dijon mustard. Whisk vigorously until the oil and vinegar emulsify into a thick, smooth dressing. Season with a pinch of sea salt and freshly cracked black pepper. Taste the dressing with a leaf of your greens to ensure the balance of sweet and tangy is to your liking. - Step 3: Toss and Assemble
Drizzle about half of the dressing over the greens and red onions, tossing lightly to coat every leaf. Add the raspberries, blackberries, and pomegranate arils. Sprinkle the toasted pecans and crumbled feta over the top. Add the remaining dressing if needed, but be careful not to drown the ingredients. Toss one last time with very gentle hands to avoid crushing the berries. Serve immediately while the greens are crisp and the fruit is cool.
- Cook Time: 15 minutes