Summer Berry Medley Salad
Elevate your dining experience with this vibrant Summer Berry Medley Salad, featuring a delightful mix of fresh spinach, sweet fruits, and crunchy walnuts. The harmony of flavors creates a feast for the senses that's perfect for summer gatherings or dinner parties. This salad is not only visually stunning with its red, white, and blue components, but it’s also packed with nutrients and deliciousness. Enjoy the balance of tangy blue cheese and a light honey-tarragon vinaigrette that enhances each bite. Your family and friends will be impressed by your culinary creativity as you serve this refreshing and healthy dish.
N/A
Servings
200
Calories
11
Ingredients
Ingredients
olive oil
1/4 cup ((extra virgin))
honey
3 teaspoons
fresh tarragon
2 teaspoons ((minced))
apple cider vinegar
2 tablespoons
walnuts
1/2 cup ((coarsely chopped))
Pam cooking spray
Baby Spinach
4 cups ((fresh))
blueberries
3/4 cup ((fresh))
pears
3 ((cored and diced))
strawberry
1 cup ((cleaned and sliced))
blue cheese
1/4 cup ((crumbled))
Instructions
1
In a cruet, combine the olive oil, honey, minced tarragon, and apple cider vinegar. Shake well to mix and set aside.
2
Preheat your oven to 350°F (175°C). Take a piece of baker's parchment paper and cut it to fit the bottom of a baking dish.
3
Coarsely chop the walnuts and evenly spread them across the parchment paper in a single layer. Lightly spray with Pam cooking spray and toast in the oven for 10-15 minutes, or until golden and fragrant. Keep an eye on them to prevent burning.
4
Once the walnuts are toasted, remove them from the oven and allow them to cool slightly. Shake the vinaigrette again to mix it thoroughly.
5
In a large bowl, gently combine the baby spinach, fresh blueberries, diced pears, toasted walnuts, and sliced strawberries. Drizzle the vinaigrette over the salad and toss gently to ensure everything is well-coated.
6
Evenly divide the salad mixture onto six plates. To finish, crumble blue cheese over each serving for an added punch of flavor and creaminess. Serve immediately and enjoy!
Nutrition Information
15g
Fat
15g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes the Summer Berry Medley Salad unique?
This salad features a vibrant mix of fresh baby spinach, sweet fruits like blueberries and strawberries, and crunchy toasted walnuts, creating a red, white, and blue color palette that is perfect for summer gatherings.
How many calories are in a serving of this salad?
Each serving contains approximately 200 calories.
What are the ingredients for the honey-tarragon vinaigrette?
The dressing is made with 1/4 cup extra virgin olive oil, 3 teaspoons of honey, 2 teaspoons of minced fresh tarragon, and 2 tablespoons of apple cider vinegar.
How should the walnuts be prepared?
Coarsely chop 1/2 cup of walnuts, spread them on parchment paper in a baking dish, lightly spray with Pam, and toast at 350°F for 10-15 minutes until golden.
What type of spinach is used in the recipe?
The recipe calls for 4 cups of fresh baby spinach.
How many pears do I need for this salad?
You will need 3 pears, which should be cored and diced.
Which berries are included in the medley?
The salad includes 3/4 cup of fresh blueberries and 1 cup of cleaned and sliced strawberries.
What is the protein content of this salad?
There are 5g of protein per serving.
What is the fat and carbohydrate content per serving?
Each serving contains 15g of fat and 15g of carbohydrates.
Is the Summer Berry Medley Salad vegan?
The recipe is tagged as vegan-friendly, but note that it contains honey and blue cheese, which may need to be substituted for strict vegan diets.
What type of cheese is used as a topping?
The salad is topped with 1/4 cup of crumbled blue cheese.
How should the vinaigrette be mixed?
Combine the oil, honey, tarragon, and vinegar in a cruet and shake well to emulsify.
What temperature should the oven be set to for the walnuts?
The oven should be preheated to 350°F (175°C).
How many total ingredients are in this recipe?
The recipe requires 11 distinct ingredients.
Is this recipe suitable for dinner parties?
Yes, it is described as a feast for the senses that is perfect for summer gatherings or formal dinner parties.
What is the recommended assembly order?
Gently combine the spinach, fruits, and walnuts, drizzle with vinaigrette, toss, divide into plates, and then add crumbled blue cheese.
How do I prevent the walnuts from burning?
Keep a close eye on the walnuts while they toast for 10-15 minutes to ensure they stay golden and fragrant.
Is fresh tarragon required?
Yes, the recipe specifically lists 2 teaspoons of minced fresh tarragon for the dressing.
What kind of vinegar is used?
The recipe uses 2 tablespoons of apple cider vinegar.
Should the walnuts be hot when added to the salad?
No, you should remove them from the oven and allow them to cool slightly before adding them to the fresh ingredients.
How many servings does the recipe yield?
The recipe is designed to be divided evenly onto six plates.
What visual theme does the salad present?
The salad features red, white, and blue components, making it visually striking.
What type of olive oil is recommended?
The recipe suggests using extra virgin olive oil.
What is used to prevent the walnuts from sticking to the parchment?
A light spray of Pam cooking spray is used over the chopped walnuts.
How should the strawberries be prepared?
One cup of strawberries should be cleaned and sliced before assembly.
Is this considered an easy recipe?
Yes, it is tagged as an easy recipe suitable for quick preparation.
What flavor profile does the blue cheese provide?
The blue cheese provides a tangy punch of flavor and added creaminess.
What container is suggested for the vinaigrette?
A cruet is recommended for shaking and storing the dressing.
Should the salad be served immediately?
Yes, for the best texture and freshness, serve the salad immediately after tossing with the vinaigrette.
What are the primary tags associated with this recipe?
The primary tags include salad, summer, berry, healthy, vegan-friendly, party food, fresh, and colorful.