Looking for a vibrant and refreshing dish that screams spring? Dive into the delightful world of our Spring Green Salad with Kiwi, Raspberries, and Date Balsamic Vinaigrette! This salad is not just a feast for the eyes with its colorful ingredients, but it also offers a burst of flavors that will tantalize your taste buds. Imagine the sweet tang of fresh kiwi, the juicy pop of ripe raspberries, and the nutty crunch of toasted walnuts, all drizzled with a luscious homemade vinaigrette that’s both sweet and savory. Perfect for a light lunch or as a stunning side dish at your next gathering, this recipe is quick to prepare and guaranteed to impress. Don’t miss out on this seasonal sensation—read on to discover how to make this delicious salad in just 15 minutes!
Ingredients
- 4 cups mixed greens
- 1 kiwi, peeled and sliced
- 1 cup raspberries
- 1/4 cup walnuts, toasted
- 1/4 cup feta cheese, crumbled
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons date syrup
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients for the salad and the vinaigrette. Make sure your mixed greens are washed and dried thoroughly to ensure a fresh and crisp salad.
- In a large salad bowl, add the 4 cups of mixed greens. You can use a combination of arugula, spinach, and romaine for a variety of textures and flavors.
- Next, peel and slice the kiwi. Arrange the kiwi slices evenly over the mixed greens in the salad bowl.
- Rinse the raspberries gently under cold water and drain them carefully. Scatter the 1 cup of raspberries over the salad, allowing their vibrant color to add visual appeal.
- Toast the walnuts in a dry skillet over medium heat for about 3-5 minutes, stirring frequently until they are fragrant and lightly browned. Be careful not to burn them. Once toasted, let them cool slightly before adding to the salad.
- Sprinkle the 1/4 cup of toasted walnuts over the salad, adding a delightful crunch.
- Next, crumble the feta cheese and distribute it evenly over the salad for a creamy and tangy flavor contrast.
- In a separate small bowl, prepare the date balsamic vinaigrette. Combine the 1/4 cup of balsamic vinegar, 1/4 cup of olive oil, and 2 tablespoons of date syrup. Whisk the ingredients together until well combined and emulsified.
- Season the vinaigrette with salt and pepper to taste. Adjust the seasoning according to your preference.
- Drizzle the prepared vinaigrette over the salad just before serving. Toss gently to combine all the ingredients without bruising the greens or berries.
- Serve the salad immediately on individual plates or in the large bowl, garnishing with additional walnuts or feta if desired. Enjoy your fresh and vibrant Spring Green Salad with Kiwi, Raspberries, and Date Balsamic Vinaigrette!
Tips
- Choose Fresh Ingredients: For the best flavor and texture, use the freshest mixed greens and ripe fruits. Look for vibrant raspberries and firm, unblemished kiwis.
- Experiment with Greens: Feel free to mix and match your greens! A combination of arugula, spinach, and romaine not only adds variety but also enhances the salad's nutritional profile.
- Toast the Walnuts: Toasting the walnuts brings out their natural oils and enhances their flavor. Keep a close eye on them while toasting to avoid burning.
- Make the Vinaigrette Ahead: If you’re short on time, prepare the date balsamic vinaigrette in advance. It can be stored in the refrigerator for up to a week, making it a convenient option for meal prep.
- Serve Immediately: For the freshest taste and crunch, toss the salad with the vinaigrette just before serving. This prevents the greens from wilting and keeps the berries intact.
- Add Protein: If you want to make this salad a complete meal, consider adding grilled chicken, shrimp, or chickpeas for an extra boost of protein.
- Garnish Creatively: Don’t hesitate to get creative with your garnishes! Extra feta, a sprinkle of chia seeds, or even a few edible flowers can elevate the presentation and taste.
Nutrition Facts
Calories: 269kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 4g
Cholesterol: 5mg
