Salad with Spinach, Blueberries, Raspberries, Mandarin Oranges, Pecans, Feta & Honey-Balsamic Dressing

 

Ingredients

6 cups fresh baby spinach, washed and dried

1 cup fresh blueberries

1 cup fresh raspberries

2 medium mandarin oranges, peeled and segmented

1/2 cup Greek feta cheese, crumbled

1/2 cup pecans, toasted and roughly chopped

1/4 small red onion, very thinly sliced

2 tbsp fresh pomegranate seeds

1/4 cup extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp clover honey

1 tsp hot honey

1 tsp Dijon mustard

1/2 tsp kosher salt

1/4 tsp black pepper

1/2 tsp fresh thyme leaves

1 tbsp fresh mint, torn

1 tsp orange zest

1/4 cup toasted sliced almonds

1/2 tsp red pepper flakes

Directions

In a small jar or bowl, whisk together the olive oil,

balsamic vinegar, clover honey, hot honey, Dijon mustard,

salt, black pepper, and fresh thyme until the dressing is

emulsified.

In a large salad bowl, layer the fresh baby spinach as the

base.

Scatter the thinly sliced red onion over the spinach to

distribute the flavor evenly.

Add the blueberries, raspberries, and mandarin orange

segments to the bowl, nesting them into the greens.

Sprinkle the toasted pecans and crumbled feta cheese

over the fruit.

Drizzle the honey-balsamic dressing generously over the

salad just before serving to keep the spinach crisp.

Use large salad tongs to toss the ingredients very gently,

being careful not to crush the delicate raspberries.

Garnish the top with fresh pomegranate seeds, torn mint,

and orange zest for a bright, floral aroma.

Finish with a final sprinkle of toasted sliced almonds and

red pepper flakes for added texture and a subtle hint of

heat.

Serve immediately while the berries are chilled and the

pecans are still crunchy.