The Dish
Kick off the weekend with a vibrant, fruit-filled salad. A hefty bed of baby spinach is topped with diced strawberries, apples, oranges, and cantaloupe. The salad is then finished with a sprinkle of sliced almonds (adding a wonderful crunch) and a drizzle of maple syrup, balsamic vinegar, and olive oil. Simple, satisfying, and wholesome. This salad doesn’t have to be a weekend brunch affair either. We love making this salad for lunches on the go, adding grilled chicken breast, roast salmon, or steamed shrimp for an extra protein punch. Or, serve this salad with any of our fabulous, fully loaded toasts.
Hacking this Dish
Save on prep by purchasing pre-diced fruit. We frequently see grocery stores offering prepared fruit, especially strawberries, cantaloupes, and apple slices. You may find orange segments already prepared, fresh. If not, you can use canned mandarin orange slices. Just try to avoid mandarin orange slices that are canned in syrup.