Summer Harvest Salad with Pear Vinaigrette

You guys…it’s already only July. “Already” because dang, that went fast. “Only” because dang, we still have 6 months left in 2020! 

So, I thought a little something light and bright might be in order! Of course, that’s EASY to do in the summer season; there are so many vibrant foods that are delicious and nutrient packed! Let’s look at a few, shall we?

• Yellow Squash: Vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium.
• Cucumber: Vitamin K, antioxidants and they promote hydration.
• Blueberries: Fiber, potassium, folate, vitamin C, vitamin B6, and phytonutrients.
• Pears: Vitamin K, fiber, potassium, and antioxidants.
• Parsley: Antioxidants flavonoids, carotenoids (great for skin and eyes), Vitamins A, C, K.

This Summer Harvest Salad rocks plenty of all these, plus beneficial greens like kale, spinach, and brussels sprouts. And the pear vinaigrette is one of my favorite go-to dressings; it’s easy to put together and pairs well with almost any protein!

Speaking of protein, it’s chef’s choice with this salad. We used chicken because I happened to have a whole, roasted chicken on hand. But steak or shrimp would be lovely addition!

Happy cooking, friends! – This recipe was created by Amanda Runnels (from Unrefined Junkie) for A Squirrel in the Kitchen.

Amanda Runnels

Summer Harvest Salad with Pear Vinaigrette

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Prep Time 20 minutes mins

Servings: 4

Course: Main Course, Salad, Side Dish

Cuisine: AIP, Autoimmune Protocol, Paleo

Ingredients Equipment Method

Ingredients

  

1x2x3x?

• 2 cups baby arugula
• 2 cups Brussels sprouts, shredded
• 1 cup baby spinach
• 1 cup baby kale, chopped
• ½ cup fresh parsley, chopped
• 1 small summer yellow squash, chopped
• 1 small cucumber, chopped
• 3 scallions, chopped
• 1 Red Delicious apple, thinly sliced
• 1 cup fresh blueberries
• 2 Medjool dates (pitted), sliced

Pear Vinaigrette

• 1 Bartlett pear, peeled and cored
• ½ cup white balsamic vinegar
• ½ cup olive oil
• 10 tablespoons water (5 fluid ounces)
• ½ teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Protein of choice (optional)

Equipment

• Food processor (for shredding the Brussels sprouts)
• Blender

Method

 

1. Prepare the vegetables and fruits (except the Bartlett Pear) and place in a large bowl for tossing.
2. Prepare the Pear Vinaigrette by placing the pear, balsamic vinegar, olive oil, water, sea salt, garlic powder and onion powder in a blender. Pulse on high until completely blended.
3. Dress the salad with 5-6 tablespoons of vinaigrette and toss. Add more vinaigrette as desired and toss.
4. OPTIONAL: Add protein and toss. 

Tried this recipe?Let us know how it was!