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–+ servings
Amanda Runnels

Summer Harvest Salad with Pear Vinaigrette

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Prep Time 20 minutes
Servings: 4
Course: Main Course, Salad, Side Dish
Cuisine: AIP, Autoimmune Protocol, Paleo
Ingredients Equipment Method

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)

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. 
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