Adding fruit to a salad not only adds a rainbow of color — it also lets you explore the flavors of the season.
“Fruit is a quick and easy way to bring a salad from mediocre to marvelous,” says Erin Peisach, RDN, a wellness education specialist with Sharp Rees-Stealy Medical Centers. “Pairing fruit with greens is a beautiful way to get the health benefits that fresh produce offers.”
This salad recipe features seasonal apples and sweet vinaigrette with a Dijon zing. It’s the perfect lead to a hearty meal, or if served with a protein, it can be the meal itself.
Colorful Winter Salad
Swap out fruit and berry choices with other favorites, such as sliced peaches, pomegranate seeds or mango.
- 1/4 cup balsamic vinegar
- 2 tablespoons fat-free plain Greek yogurt
- 1 tablespoon sugar-free strawberry preserves
- 1 1/2 teaspoons olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 3 cups fresh baby spinach
- 3 cups romaine lettuce, torn
- 1 small cooking apple, such as Braeburn or Gala, thinly sliced
- 1/2 cup crumbled blue, feta or goat cheese (chèvre)
- 3/4 cup fresh berries, such as raspberries and blackberries
- 1/2 cup green grapes, halved
- 1/4 cup walnuts, chopped
Step 1: Make the Vinaigrette
In a small bowl, whisk together vinegar, yogurt, preserves, oil, mustard, garlic, salt and pepper
Step 2: Mix the Salad and Serve
In an extra-large serving bowl, combine spinach, romaine, apple, cheese, berries, grapes and walnuts. Drizzle with half of the vinaigrette; toss to coat. Serve the remaining vinaigrette on the side.
This recipe was adapted from EatingWell.