This super-healthy salad is packed with nutrients thanks to a generous helping of dark berries and
spinach, but it tastes so decadent! Feta adds a wonderful contrast to the sweet flavours in the salad, but if you’re not keen on tangy cheese or you’re looking for a vegan alternative, you can add extra berries and almonds instead.
for the DRESSING
1 tbsp fresh lemon juice 1 tbsp balsamic vinegar 2 tbsp extra-virgin olive oil 2 tsp dijon mustard 1 tsp honey (optional) ground black pepper to taste salt to taste
for the SALAD
4 cups spinach and arugula salad mix 1 cup fresh blueberries 1 cup fresh raspberries 1/3 cup toasted flaked almonds 1/3 cup crumbled feta cheese (omit for Vegan option)
1. In a small bowl, whisk together lemon juice, balsamic, olive oil, dijon mustard, (honey if using), and pepper.
2. Add spinach and arugula mix, blueberries, raspberries, toasted almonds, and feta cheese, tossing gently to combine.
Note Toast the Almonds in a 400°F oven until slightly browned, for about 3-4 minutes.
Serve with a bread of your choice
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