Summer Harvest Salad with Pear Vinaigrette
Equipment
- Food processor (for shredding the Brussels sprouts)
- Blender
Ingredients
- 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)
Instructions
- Prepare the vegetables and fruits (except the Bartlett Pear) and place in a large bowl for tossing.
- 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.
- Dress the salad with 5-6 tablespoons of vinaigrette and toss. Add more vinaigrette as desired and toss.
- OPTIONAL: Add protein and toss.
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