Spinach Arugula Salad with Lemon Vinaigrette
Eating your greens doesn't have to be a chore! This spinach arugula salad is delicious with pears, blueberries, feta, and a zippy lemon vinaigrette.
Equipment
- Stick blender or small food processor (optional but recommended)
Ingredients
For the lemon vinaigrette:
- ¼ cup olive oil
- ¼ cup lemon juice, fresh squeezed
- 2 teaspoons dijon mustard
- ¼ cup peach jam
For the spinach arugula salad:
- 5 oz. baby spinach
- 5 oz. arugula
- 1 cup blueberries
- ½ cup dried cranberries or dried cherries
- 4 oz. crumbled feta cheese
- ⅔ cup sliced almonds or chopped walnuts
- 2 pears, sliced
Instructions
For the lemon vinaigrette:
- Combine the olive oil, lemon juice, peach jam, dijon mustard, and a pinch of kosher salt. Use a stick blender to blend until thick and creamy. Set aside.
- If you don't have a stick blender you can also use a mini food processor in its place. If you don't have either you can just whisk the ingredients together really well but the dressing won't be as thick or creamy.
Assemble the salads:
- Divide the ingredients between 4 medium sized salad bowls. Top with salad dressing and enjoy!
Nutrition
Calories: 498kcalCarbohydrates: 55gProtein: 11gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 25mgSodium: 392mgPotassium: 649mgFiber: 9gSugar: 36gVitamin A: 4331IUVitamin C: 32mgCalcium: 300mgIron: 3mg
Tried this recipe?Let us know how it was!