Blueberry Peach Spinach Salad - Dawn Laflin

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Yields1 Serving

Ingredients
 2 cups Spinach
 ¼ Avocado (chuncks)
 ½ Peach (chopped)
 ½ cup Blueberries
 ½ cup Chickpeas (canned, rinsed)
 1 tbsp Pumpkin Seeds
 2 tbsp Almonds (chopped)
 1 tbsp Pomegranate Arils
 Fresh Basil (2-3 leaves, chopped)
 ½ cup Balsamic Vinegar
 2 tbsp Maple Syrup

Directions
1

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.

2

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

Ingredients
 2 cups Spinach
 ¼ Avocado (chuncks)
 ½ Peach (chopped)
 ½ cup Blueberries
 ½ cup Chickpeas (canned, rinsed)
 1 tbsp Pumpkin Seeds
 2 tbsp Almonds (chopped)
 1 tbsp Pomegranate Arils
 Fresh Basil (2-3 leaves, chopped)
 ½ cup Balsamic Vinegar
 2 tbsp Maple Syrup

Directions

Directions
1

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.

2

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!

Blueberry Peach Spinach Salad

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