Berry Pecan Arugula and Spinach Salad
Fresh berries & greens with toasted nuts—you can’t go wrong! This is always one of my favorite recipes for any season or event.
Servings: 6
Calories: 376kcal
Ingredients
- 4 Cups Spinach
- 2 Cups Arugula
- 1 Honey Crisp Apple chopped
- 2 Cups Fresh Strawberries chopped
- 1 Cup Blueberries
- 1 Cup Pecans chopped & roasted
- 1 Cucumber chopped
- 1 Red Onion
- 1 Avocado sliced
- ½ Cup Goat Cheese or Feta Cheese
- Balsamic Glaze or Vinaigrette
Instructions
- I begin this recipe with the toasted pecans. Put a cup of pecan halves in a pan on low heat over the stove. Let them toast about 10-15 minutes while you make the rest of the recipe. Stir them every 3-5 minutes to be sure they’re evenly toasted and not burnt.
- While the pecans toast—wash all of the fresh produce and start chopping. Cut the apple, strawberries, cucumber, red onion, and avocado into small pieces (or the size you desire). I typically like my salad toppings to be smaller in size, about ½-1 inch cubes. Once you’ve chopped everything, take the pecans off the stove.
- Next, you’ll assemble the salad. Get out the bowl you plan on serving the salad in. Add the spinach and arugula. Next, you’ll add the apples, strawberries, blueberries, cucumber, red onion, avocado, and pecans over the greens. Last but not least, sprinkle either goat or feta cheese on top. And finish with a drizzle of balsamic glaze or vinaigrette.
