Summer Burst Spinach Salad
This healthy salad is bright, flavorful, and all around fun! The strawberry balsamic dressing adds creaminess and a touch of tang to make for a great side dish! Add a protein and make it a main meal!
Ingredients
- 2 cups fresh spinach, chopped
- ½ cup cherry tomatoes sliced in half lengthwise
- ½ cup baked sweet potato, cubed
- 1 avocado, sliced
- ½ cup fresh blueberries
- 1 cup nectarines, thinly sliced (option to replace with 1 peach)
Strawberry Vinaigrette Dressing
- 3 tablespoon full fat plain Greek yogurt
- ⅓ cup chopped strawberries
- 1 tablespoon balsamic vinegar (option to replace with apple cider vinegar)
Instructions
- Wash sweet potato and bake at 400°F for 30 min (small sweet potatoes)-40 minutes (bigger). Use middle rack for both conventional and convection ovens.
- Wash and chop vegetables. Combine all ingredients in a large bowl and toss gently or layer each ingredient to display the salad in a “cleaner way” so you can see all the colors!
Make the Dressing
- Combine all ingredients in a blender and blend until smooth. If you don’t have a blender, then chop the strawberries very fine and/or mash them and combine all ingredients to whisk together until combined.
- Serve and enjoy!
Tried this recipe?Let us know how it was!