Description
A vibrant and nutrient-dense salad perfect for a mindful lunch or dinner. This dish combines the crisp, sweet apple slices with the creamy richness of avocado, the tart chewiness of dried cranberries, and the satisfying crunch of toasted pecans. Tossed in a tangy honey-balsamic dressing, this salad is as beautiful to look at as it is delicious to eat. It is a perfect harmony of textures that celebrates fresh, wholesome ingredients.
Ingredients
8 oz baby spinach
1 Granny Smith apple, thinly sliced
1 Gala apple, thinly sliced
1 ripe avocado, sliced
1 cup pecan halves
2 fresh mandarin oranges, peeled
1/2 cup dried cranberries
1/4 cup mayonnaise
1/3 cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
2 tablespoons honey
Instructions
Toast the pecan halves in a dry skillet over medium heat until fragrant, then remove and chop half of them into pieces.
In a small bowl, whisk together the mayonnaise, balsamic vinegar, Dijon mustard, lemon juice, and honey until smooth to create the dressing.
In a large mixing bowl, combine the baby spinach, sliced Granny Smith and Gala apples, and dried cranberries.
Add the sliced avocado and mandarin oranges to the salad.
Drizzle the prepared dressing over the salad and toss gently to coat evenly.
Top with the chopped and whole pecans before serving.
Notes
Add the avocado last to prevent bruising. Keep the dressing separate until ready to serve to keep the spinach crisp. To toast pecans for extra flavor, bake at 350F for 5-7 minutes.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 18g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 5mg