Fruit Salad with Spinach and Croutons
Make a vibrant spinach and fruit salad with croutons! Packed with nutrients, flavor, and crunch, it’s perfect for any meal or occasion
Ingredients
- For the Salad
- 4 cups baby spinach washed and dried
- 2 cups mixed fresh fruits e.g., strawberries, blueberries, kiwi, pomegranate
- 1 cup croutons homemade or store-bought
- ¼ cup slivered almonds or sunflower seeds optional
- For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon honey or maple syrup for vegan
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice or orange juice
- Pinch of salt and pepper
- For Homemade Croutons Optional
- 2 slices of day-old bread cubed
- 1 tablespoon butter or olive oil
- ½ teaspoon garlic powder
- Pinch of salt
Instructions
- Prepare the Dressing: In a small jar, combine olive oil, honey, mustard, lemon juice, salt, and pepper. Shake vigorously until emulsified. Set aside.
- Make the Croutons (if homemade):Preheat your oven to 375°F (190°C). Toss bread cubes with melted butter or olive oil, garlic powder, and salt. Spread on a baking sheet and bake for 10 minutes, or until golden and crispy.
- Assemble the Salad: Place the baby spinach in a large salad bowl. Add the mixed fruits, distributing them evenly for color and flavor. Sprinkle with croutons and optional almonds or seeds.
- Dress the Salad: Drizzle the dressing over the salad just before serving. Toss gently to coat all ingredients evenly.
Notes
Make Ahead: Prep all components ahead of time and store separately. Combine just before serving.
Add Protein: For a heartier meal, toss in grilled chicken, chickpeas, or tofu.
Customize: Swap out fruits, use gluten-free croutons, or try a balsamic dressing for variety.
Enjoy your vibrant and healthy spinach and fruit salad! 🥗
Add Protein: For a heartier meal, toss in grilled chicken, chickpeas, or tofu.
Customize: Swap out fruits, use gluten-free croutons, or try a balsamic dressing for variety.
Enjoy your vibrant and healthy spinach and fruit salad! 🥗