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There are times when a girl needs a huge honkin’ salad for dinner. Tons of leafy greens, some crunchy nuts, and a good homemade dressing can make the perfect side salad in a pinch. There are also times when a girl needs more; she needs a salad that is going to make her feel amazing for eating so many leafy-good-for-you greens and one that has all sorts of textures and flavors that will keep her satisfied for hours.
When I am creating an entree salad I usually opt for kale or spinach because they pack the most nutrition and antioxidants. From there I think of what kind of toppings will taste good together and will keep me full for hours.
My rules to creating a satisfying entree salad are:
- One or two fruits or vegetables for added flavor and texture
- Protein source, either cheese, meet, or a vegan option such as beans or quinoa
- A satisfying crunch. I usually opt for some kind of nuts over croutons. Nuts are another good protein source.
- A creamy texture is not necessary but a bonus. Avocado, roasted sweet potatoes, hard boiled eggs, or some kind of creamy cheese all are good options.
- Homemade dressing is a must! Whisk up a simple vinaigrette or creamy dressing, they’re too easy not to make.
Seriously, if you follow these 5 simple rules when you want to eat a salad as your main course, I promise you won’t wish you ate that frozen pizza instead. Not to mention, the possibilities are endless, so boredom will never be a concern.
This spinach berry salad meets all of my rules. I chose spinach instead of kale, although kale is usually available all year long, it’s flavor is best in the colder months. I wanted to make this salad feel like summer in a bowl, I used plenty of fresh berries: strawberries, blueberries, and raspberries. You could sub in blackberries, or pitted cherries, anything that floats your boat. The fresh mozzarella cheese balls were my main protein source and they satisfied my creamy requirement, double bonus! For my crunch factor I quickly made some candied pecans, they are sweet, spicy, and warming from plenty of cinnamon. Did I mention that they only take 5 minutes to make?
I topped this gorgeous salad with some homemade honey mustard vinaigrette. It’s the perfect companion to the berries; sweet, tangy, and thick. But buuuuttttt you have a bottle of honey mustard dressing sitting in your fridge, you say? Don’t even think about it! This homemade version only takes 1.5 seconds to make and tastes way way wwwaaayyy better than the bottled stuff. Got it?
Did you notice that this salad is representing the colors of the American flag? I didn’t even make this connection until I was styling the salad just before my photo shoot. Just look at those colors! Red, white, and blue. Hey, it may be a little late to make this salad for 4th of July, 2015, but who cares, make it all summer long in celebration of our country. Or just make it because it’s a really tasty, beautiful summertime salad. Either way it’s a win, win!
Enjoy my friends.
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- Author: Emily Koch
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 2 to 4 servings 1x
- Category: Salad, Entree
- Cuisine: Vegetarian
Description
This salad consists of strawberries, blueberries, and raspberries. Along with some crunchy candied pecans and fresh mozzarella balls. It is refreshing, satisfying, and screams summer.
Ingredients
Scale
- FOR THE CANDIED PECANS:
- 1 cup raw, unsalted pecans, or walnuts
- 1/4 cup, scant raw sugar
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper (optional)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter or coconut oil
- FOR THE SALAD:
- 4 to 5 handfuls of spinach leaves
- 1 cup strawberries, washed, hulled and sliced
- 1 cup raspberries, washed
- 1 cup blueberries, washed
- 12 ounce package of fresh mozzarella balls, either cherry-size or pearl-size
- FOR THE HONEY MUSTARD VINAIGRETTE:
- 1 tablespoon coarse mustard (Dijon works too)
- 1 1/2 tablespoon honey
- 1 tablespoon white wine vinegar
- 1/4 cup extra virgin olive oil (or more to thin out if desired)
- Fine sea salt and black pepper to taste
Instructions
- FOR THE CANDIED PECANS:
- Heat a medium-sized non-stick skillet over medium heat.
- Place a cookie sheet lined with a silpat mat or parchment paper right next to the pan.
- Add all of the ingredients to the warm skillet. Stir constantly until the sugar melts, about 5 to 6 minutes. Be careful, the sugar can burn easily.
- Once the sugar has melted immediately transfer the nuts to the baking sheet lined with the silpat mat or the parchment paper. Quickly use your spatula to spread the nuts evenly. Allow to cool completely before eating.
- FOR THE SALAD:
- Place the spinach into a large serving bowl.
- Arrange the sliced strawberries, blueberries, raspberries, mozzarella balls, and cooled candied pecans on top of the bed of spinach.
- FOR THE HONEY MUSTARD VINAIGRETTE:
- Add the mustard, honey, and white wine vinegar to a small mixing bowl. Whisk together until well combined.
- Stream in the olive oil as you whisk, add a little more olive oil to thin out if needed.
- Add salt and pepper to taste.
- Just before serving pour the honey mustard vinaigrette over the salad. Toss the salad and serve immediately.
- Leftovers can be stored in the refrigerator for up to 1 day. Although, once the berries are washed and the salad has been dressed it is best eaten when fresh.
Notes
Candied Pecans adapted from my deconstructed honey rosasted beet salad with whipped goat cheese
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