AuthorDawn Laflin WellnessCategoryDinner, Lunch, SaladsPour balsamic vinegar and maple syrup in a small saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens, approximately 15 minutes. Once thickened, set aside to cool. While dressing is simmering, prep your salad.
Add spinach to a serving bowl. Add avocado chunks, chopped peaches, blueberries, chickpeas, chopped almonds, pomegranate arils, and pumpkin seeds. Take your cooled dressing and divide. Drizzle 1 portion across your salad. Save and store the remain portion in a sealed container in the refrigerator for a up to 5 days. Top your salad with sliced fresh basil and ENJOY!
Ingredients
Directions
Pour balsamic vinegar and maple syrup in a small saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens, approximately 15 minutes. Once thickened, set aside to cool. While dressing is simmering, prep your salad.
Add spinach to a serving bowl. Add avocado chunks, chopped peaches, blueberries, chickpeas, chopped almonds, pomegranate arils, and pumpkin seeds. Take your cooled dressing and divide. Drizzle 1 portion across your salad. Save and store the remain portion in a sealed container in the refrigerator for a up to 5 days. Top your salad with sliced fresh basil and ENJOY!
