I’m a firm believer that every BBQ or party should have at least a few healthy choices available for guests to nosh on. No one wants to show up and only be served mayo-loaded potato salad, overly salted potato chips, hot dogs, cake from the grocery store and cantaloupe that tastes like it’s out of a GMO factory.
Okay, maybe those are only the parties I’ve been to. Whomp whomp.
Still, it just might time to step it up a notch with an outrageously good salad loaded with fresh fruit, bright greens, toasty nuts and a to die for balsamic dressing. Wouldn’t you agree?
This salad was based off a recipe we enjoyed while we were back in Pensacola, Florida last November. We stopped by SoGourmet after a wine and cheese tasting and the chef delighted us with his famous SoChopped salad. At that point I felt as though I might actually burst, but decided that a few bites of the salad was required to be both appreciative and graceful. After all, he did make it for us.
5 minutes later the entire salad was completely GONE. Tony and I literally forked our way through a giant bowlful with zero regrets. Between bites we kept asking each other, “How is this salad SO good?”
I thought maybe we were in a delirious food coma. I mean, could a salad really be THAT good?
I wouldn’t know for sure until we made it back home and I attempted to recreate the salad myself.
Turns out I wasn’t crazy. The salad surprised us with delight and flavor the second time we enjoyed it too, so of course I had to dub with the ultimate fruit, cheese and nut salad name. Just because.
Wanna know what else this salad is? Versatile.
Try it with peach and blueberries. Or perhaps juicy strawberries. Add in a little avocado if that’s your thing. Switch up the nuts to almonds or pecans.
If you make this recipe, be sure to tag #ambitiouskitchen on Instagram, or leave a comment below to let me know how you liked it! xoxo!
- For the balsamic vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 garlic clove, minced
- 1 teaspoon dijon mustard
- Salt and pepper to taste
- For the salad:
- 5 oz organic baby spinach or spring greens (about 1 package)
- 2 small organic apples, cut into thin slices
- 1 cup grapes, sliced lengthwise
- 1/4 cup crumbled feta
- 1/2 cup toasted walnut halves
- In a small bowl, whisk olive oil, balsamic vinegar, garlic and dijon mustard together until smooth and well combined.
- In a large bowl, toss lettuce, apples and grapes together. Pour dressing over the fruit and lettuce and toss again to combine. Top salad with feta crumbles and toasted walnuts. Serve immediately. Salad serves 4.
Recipe by: Monique Volz // Photography by: Sarah Fennel