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Spinach Berry Salad with Honey Mustard Vinaigrette

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  • Author: Emily Koch
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 2 to 4 servings 1x
  • Category: Salad, Entree
  • Cuisine: Vegetarian

Description

This salad consists of strawberries, blueberries, and raspberries. Along with some crunchy candied pecans and fresh mozzarella balls. It is refreshing, satisfying, and screams summer.

Ingredients

Scale
  • FOR THE CANDIED PECANS:
  • 1 cup raw, unsalted pecans, or walnuts
  • 1/4 cup, scant raw sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter or coconut oil
  • FOR THE SALAD:
  • 4 to 5 handfuls of spinach leaves
  • 1 cup strawberries, washed, hulled and sliced
  • 1 cup raspberries, washed
  • 1 cup blueberries, washed
  • 12 ounce package of fresh mozzarella balls, either cherry-size or pearl-size
  • FOR THE HONEY MUSTARD VINAIGRETTE:
  • 1 tablespoon coarse mustard (Dijon works too)
  • 1 1/2 tablespoon honey
  • 1 tablespoon white wine vinegar
  • 1/4 cup extra virgin olive oil (or more to thin out if desired)
  • Fine sea salt and black pepper to taste

Instructions

  1. FOR THE CANDIED PECANS:
  2. Heat a medium-sized non-stick skillet over medium heat.
  3. Place a cookie sheet lined with a silpat mat or parchment paper right next to the pan.
  4. Add all of the ingredients to the warm skillet. Stir constantly until the sugar melts, about 5 to 6 minutes. Be careful, the sugar can burn easily.
  5. Once the sugar has melted immediately transfer the nuts to the baking sheet lined with the silpat mat or the parchment paper. Quickly use your spatula to spread the nuts evenly. Allow to cool completely before eating.
  6. FOR THE SALAD:
  7. Place the spinach into a large serving bowl.
  8. Arrange the sliced strawberries, blueberries, raspberries, mozzarella balls, and cooled candied pecans on top of the bed of spinach.
  9. FOR THE HONEY MUSTARD VINAIGRETTE:
  10. Add the mustard, honey, and white wine vinegar to a small mixing bowl. Whisk together until well combined.
  11. Stream in the olive oil as you whisk, add a little more olive oil to thin out if needed.
  12. Add salt and pepper to taste.
  13. Just before serving pour the honey mustard vinaigrette over the salad. Toss the salad and serve immediately.
  14. Leftovers can be stored in the refrigerator for up to 1 day. Although, once the berries are washed and the salad has been dressed it is best eaten when fresh.

Notes

Candied Pecans adapted from my deconstructed honey rosasted beet salad with whipped goat cheese

Find it online: https://robustrecipes.com/spinach-berry-salad-with-honey-mustard-vinaigrette/

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