Danilicious

Healthy and Delicious Dishes Created by Dani

Main navigation

Salad

Healthy Fall Harvest Salad with Roasted Sweet Potatoes and Dates

by 1 Comment

This Healthy Fall Harvest Salad features roasted sweet potatoes, bright and juicy honey crisp apples, crunchy pecans, tangy goat cheese, fresh herbs, and sweet dates. It’s dressed in a creamy and addictive maple tahini dressing. It’s an absolutely delicious, wholesome, and vibrant salad that will give you all the Fall vibes.

Jump to Recipe

Fall Salad Vibes

Every Fall, I set out to create a new, delicious, vibrant salad that gives those perfect cozy, Fall vibes. There’s something about a harvest salad that’s wholesome, fulfilling, and so delicious that it’s the first thing I crave when Fall hits.

There are so many great Fall ingredients to create an epic salad. Between the Fall produce and great Fall flavors, there is magic that can be created!

This year, I created a roasted sweet potato, date, and honey crisp apple Healthy Fall Harvest Salad. It’s packed full of nutritious ingredients that taste wonderful together and scream Fall. I’m talking roasted and seasoned sweet potatoes, sweet and chewy dates, crunchy pecans, tangy and creamy goat cheese, fresh herbs, and my fav Fall produce, crisp and sweet Honey Crisp apples. It’s full of flavor, textures, and nutrient-rich ingredients. You’ll be eating this salad on repeat all Fall long!

Ingredients in this Healthy Fall Harvest Salad

Here’s the main ingredients you’ll need to make this salad:

  • kale, I just love kale for a harvest salad. Kale can get a bad rap for being tough. You just need to remember to massage it with olive oil, lemon juice, and salt before adding it to the salad mix; this helps tenderize it and makes it much more tasty to eat!
  • sweet potatoes, seasoned with garlic, onion powder, smoked paprika, salt and cinnamon and roasted until golden brown. It’s the star of this salad!
  • pecans, adds an earthy crunch that provides welcomed texture to the salad.
  • honey crisp apples, I’m going to be honest, I am a bit of an apple snob. I just mean I’m particular about my apples. And honey crisp are the king of all apples. I 1000% recommend getting honey crisp for this salad. They are bright, juicy, and have that perfect snap. Perfect for this salad.
  • goat cheese, adds that sweet, tangy, and creamy moment I just love for a salad.
  • cilantro and parsley, I love a fresh herb moment. It adds that unexpected pop of extra flavor and helps wake up those other ingredients; subtle but impactful.

For the dressing,

  • tahini, it’s nutty and rich and leads to a creamy, irresitible dressing
  • pure maple syrup, adds rich sweetness to the dressing that tames the bold tahini and sour lemon.
  • lemon juice, adds bright acidity to cut through the richness of the ingredients and create a balanced dressing.
  • olive oil, helps create a luxurious texture to the dressing.
  • Worcestershire sauce, provides a little umami and pop to the dressing.

How to make this salad

  • Roast the sweet potatoes, seasoned with some great spices and roasted to perfection, these are the star of the salad.
  • Massage the kale, massage the kale with olive oil, lemon juice, and salt before adding it to the salad mix to help tenderize it and makes it much more tasty to eat!
  • Make the dressing, stir together the tahini, lemon juice, pure maple syrup, olive oil, and S&P until smooth. Thin out with desired amount of cold water.
  • Build the salad, Add the kale, roasted sweet potatoes, and remaining ingredients to a large salad bowl. Top with desired amount of dressing.
  • Enjoy!

Why You’ll Love this Healthy Fall Kale Salad

  • It’s fresh and flavorful: This salad is packed with great Fall produce, has tons of textures and flavors, and tastes amazing!
  • It’s customizable: You can really make this salad your own. You can use butternut squash or delicata squash instead of sweet potatoes; you can use dried cranberries instead of dates; or you could add it more veggies and fruits. Whatever you feel or have on hand, use!
  • It’s meal prep friendly: You can make the different components of this salad and store them in separate airtight containers so you can easily build this salad all week long!
  • It’s super nutritious: this salad is packed with great nutrient rich ingredients, like kale, sweet potatoes, dates and pecans. It’s also gluten-free and can be dairy-free and vegan if you omit the goat cheese or use a dairy-free goat cheese.

Other Delicious Fall Salads

Enjoy!

This healthy Fall Harvest Salad with roasted sweet potatoes, dates, and apples is bright, fresh, delicious and perfect for Fall!

f you make this healthy Fall Harvest Salad , please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!

Print

Healthy Fall Harvest Salad

This Healthy Fall Harvest Salad is an absolutely delicious, wholesome, and vibrant salad that will give you all the Fall vibes.
Course Salad
Prep Time 10 minutes
Cook Time 17 minutes
Servings 6 people
Author Dani

Ingredients

Harvest Salad

  • 12 oz kales shredded
  • 2 sweet potatoes cubed
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 1-2 honey crisp apples
  • ½ cup goat cheese
  • ½ cup pecans
  • 1/3 cup chopped dates
  • 1-2 tablespoons finely chopped cilantro
  • 1-2 tablespoons finely chopped parsley
  • ¼ cup tahini

Maple Tahini Dressing

  • 1 ½ tablespoons pure maple syrup
  • Juice of half a small lemon
  • 1 tablespoon olive oil
  • 1/2 teaspoon worcestershire sauce
  • 2-3 tablespoons cold water

Instructions

  1. In a large bowl add the kale along with a drizzle of olive oil and lemon juice and dash salt. Massage the kale with your hands until tender. Set aside.
  2. Preheat the oven to 400°F. On a baking sheet, toss together the cubed sweet potatoes, olive oil, spices, and a pinch of salt and pepper. Transfer to the oven and roast for 16-18 minutes, flipping halfway through cooking, until the sweet potatoes are tender. Remove from the oven and let it cool.
  3. For the dressing, whisk all the ingredients together, except water, in a bowl (or shake together in a mason jar) until combined. Add cold water, a tablespoon at a time, until reached desired consistency.
  4. Add the kale, roasted sweet potatoes, and remaining ingredients to a large salad bowl. Top with desired amount of dressing.
  5. Enjoy!

Avocado Caprese Pasta Salad

by Leave a Comment

This avocado caprese pasta salad is a light, refreshing, and healthy side dish or complete meal perfect for summer. It features arugula and spinach, mozzarella balls, red onion, avocado, cherry tomatoes, basil and cavatappi pasta. Finished with rich olive oil and a sweet and tangy balsamic glaze.

Jump to Recipe

The Perfect Pasta Salad for Summer

Caprese and pasta salads scream summer. So, I combined these two favs to create the ultimate summer salad. It’s light, refreshing, and delicious, plus so easy to make. 

It combines fresh arugula and spinach, creamy avocado, juicy cherry tomatoes, mozzarella balls, sharp red onions, and herbaceous basil to create a flavor packed and beautiful salad. It’s simply dressed with a rich and tangy balsamic glaze (I used store bought but you could make it too) and rich olive oil. Finish it with fresh cracked pepper and sea salt to bring out all those wonderful flavors. 

Best yet, it’s incredibly easy to make! I like to make the pasta the day before so it’s ready and chilled before I need it. Simply toss all of the ingredients together and you’re ready to go! This salad can be made in advance (I do recommend waiting to add the greens and avocado just before serving) so it’s great for meal prep or a summer party!

Ingredients in this Avocado Caprese Pasta Salad

This avocado caprese pasta salad features:

  • arugula and spinach,  adds some greens for freshness and brightness.
  • mozzarella balls, adds a creamy cheesy element. It’s mild so still let’s the other flavors shine. I love the mozzarella balls because it makes it so easy to add to the salad andthey hold their shape in the salad.
  • red onion, adds a sharp little bite.
  • avocado, you all know I’m obsessed with avocado. I love the creaminess it adds and extra healthy fats.
  • cherry tomatoes, cut into halves, they add a pop of juicy, sweetness.
  • basil, for that fresh herbaceous bite that takes any salad to the next level. Plus, basil is a must for any good caprese salad.
  • cavatappi pasta, or whatever pasta you prefer. Adds a little more substance to this salad to make it more filling and interesting.
  • balsamic glaze + olive, so simple for the dressing and so good!

Why You’ll Love this Avocado Caprese Pasta Salad

  • It’s bright and healthy, this salad features tons of veggies, gluten-free pasta, and bright herbs to make it flavorful, light, and refreshing
  • It’s easy, this salad takes under 30 minutes to make. Even faster if you cook and cool the pasta the day before.
  • It’s meal prep friendly, combine all of the ingredients, besides the lettuce and avocado, and toss together. Store in fridge for 2-3 days. Just add lettuce and avo when ready to serve and eat. 
  • It’s delicious, this simple salad is packed with so much flavor you will want to eat it on repeat! 

Recipe Variations

  • Try a different pasta, you can use any fun shape you prefer, like macaroni, rotini, or bowtie! 
  • Add a protein, grilled chicken would work great in this salad! 
  • Add more veggies, throw in some cucumber or peppers, whatever sounds good to you!
  • Half the Recipe, if I am making this for dinner for just my hubby and I, I just make half the recipe. You could even make this just for one for an easy lunch! 
  • Add as much or as little of the ingredients, The recipe is very flexible, so you can play around with the amount of ingredients to find your perfect balance. If you like more cheese, add more! If you like less onion, add less. You can really play around with it to find your perfect ratio! 

Other flavorful summer salads

Enjoy!

This avocado caprese pasta salad is bright, delicious, colorful, healthy and easy. So perfect for summer!

If you make this avocado caprese pasta salad, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!

Print

Avocado Caprese Pasta Salad

This avocado caprese pasta salad is bright, delicious, colorful, healthy and easy. So perfect for summer!

Course Salad, Side Dish
Prep Time 20 minutes
Cook Time 7 minutes
Servings 6 servings

Ingredients

  • 5-6 cups arugula and spinach mix
  • 6 ounces mozzarella balls
  • 4 cups cooked and cooled cavatappi or rotini pasta I used Banza
  • 1 large avocado diced
  • 1 cup cherry tomatoes
  • ¼ red onion finely diced
  • ¼ cup balsamic glaze
  • ¼ cup olive oil
  • Salt and pepper to taste
  • 5-6 large basil leaves chopped

Instructions

  1. In a large bowl, add all of the ingredients. Drizzle on balsamic glaze and olive oil.

  2. Season with salt and pepper.

  3. Toss until fully mixed. Serve right away or chill slightly.

Recipe Notes

f making ahead, mix everything together except greens and greens – mix those in right before serving.

Roasted Broccoli Mediterranean Salad

by 9 Comments

This Roasted Broccoli Mediterranean Salad is bursting with so much flavor and texture. Plus, filled with so many good for you ingredients. Spinach and greens topped with garlicky roasted broccoli, creamy avocado, juicy sun dried and cherry tomatoes, kalamata olives, toasted pine nuts and sharp feta cheese. Finished with a creamy lemon tahini dressing. It’s magic!

A bright new salad idea

I made up this salad by accident. But it was one happy accident! I had roasted some broccoli the night before for dinner and it was so darn good. Have you ever roasted broccoli? It turns a relatively bland vegetable into a star ingredient. The broccoli soaks up any seasonings added to it and turns crispy and charred while baking. After having it, I was addicted! It was great on it’s own. Even better in this salad!

I went in a Mediterranean direction and also added creamy avocado, juicy sun dried and cherry tomatoes, kalamata olives, toasted pine nuts and sharp feta cheese. It’s topped with a creamy, lemon tahini dressing. All together it makes a crazy flavorful and colorful salad.

Ingredients in this Roasted Broccoli Mediterranean Salad

  • roasted broccoli, the star of this salad. If you think you don’t like broccoli, try roasting it. It’s a game changer. The stalks soften and become tender and the tops soak up all the flavor and get charred and crispy. It adds so much flavor and texture to this salad!
  • spinach and romaine lettuce, the base of the salad. Spinach adds nutrients and romaine adds crunch.
  • avocado, I mean I add it to everything. I’m obsessed. It adds healthy fats and creaminess, so is a must for any good salad, in my humble opinion!
  • sun dried tomatoes, adds a rich, tangy flavor and stays true to the mediterranean vibes of this salad.
  • cherry tomatoes, adds a pop of juicy freshness.
  • kalamata olives, for that umami pop!
  • toasted pine nuts, adds a crunch factor. These little nuts are the king of nuts for their rich, buttery flavor. It’s that little something extra that makes this salad so irresistible.
  • sharp feta cheese, I’m obsessed with feta and it adds so much extra flavor to this salad plus vibes well with the other flavors.

How to make this salad + dressing

This salad is so easy to make!

  • First, roast the broccoli. Drizzle broccoli florets with a generous amount of olive oil and S&P. Add to a sheet pan and roast at 400 degrees for about 12-18 minutes, or until slightly charred and crispy. Don’t forget to turn them halfway through to ensure even cooking!
  • Make the dressing. Combine all the ingredients, except water, and mix until smooth. Add cold water, a little at a time, until you reach desired consistency. The cold water helps ensure the tahini does not seize, but instead smooths out and becomes creamy. Thus dressing is bold and delicious & really helps bring this salad together.
  • Build the salad. In a large bowl, add the greens. Top with remaining ingredients. Drizzle with dressing.
  • Enjoy!

Why you’ll love this salad

You need this salad in your life because:

  • it’s packed with wholesome ingredients, like spinach, broccoli, tomatoes, avocado and other nutrient rich veggies.
  • this salad is bursting with tons of flavor and textures, making it interesting and satisfying.
  • this meal shows you how versatile, filling, and delicious salads can be and also will turn you into a broccoli lover ❤️
  • It’s meal prep friendly. Roast the broccoli beforehand and build individual salads in airtight containers to store in the fridge. Add dressing right before eating. Your weekday lunch game elevated!
  • You can add a protein, like grilled chicken, fish, or plant-based protein, for an even more satisfying meal!

other healthy + flavorful salad recipes

Enjoy!

This Roasted Broccoli Mediterranean Salad features spinach and greens topped with garlicky roasted broccoli, creamy avocado, juicy sun dried and cherry tomatoes, kalamata olives, toasted pine nuts and sharp feta cheese. Finished with a creamy lemon tahini dressing. Perfect for lunch or a side next to a main, it’s delicious and oh so satisfying!

If you make this Roasted Broccoli Mediterranean Salad, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!

Print

Roasted Brocoli Mediterranean Salad

This Roasted Broccoli Mediterranean Salad features spinach and greens topped with garlicky roasted broccoli, creamy avocado, juicy sun dried and cherry tomatoes, kalamata olives, toasted pine nuts and sharp feta cheese. Finished with a creamy lemon tahini dressing.
Course Salad
Prep Time 6 minutes
Cook Time 20 minutes
Servings 4 servings
Author Danielle

Ingredients

Salad

  • 1 head broccoli cut into florets
  • 1-2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 4 cups spinach and romaine blend
  • 1/4 cup sun-dried tomatoes chopped
  • 1/4 cup kalamata olives pitted and sliced
  • 4 oz feta cheese crumbled, use vegan if needed
  • 1/3 cup cherry tomatoes sliced
  • 2 tablespoons toasted pine nuts
  • 1 avocado sliced

Creamy Lemon Tahini Dressing

  • ¼ cup tahini paste
  • Juice of half a medium lemon about 2 tablespoons
  • 1 teaspoon dijon
  • A few dashes Worcestershire omit if vegan
  • 1 tablespoons olive oil
  • 1 tablespoon maple syrup
  • ¼ teaspoon garlic powder optional
  • Salt to taste
  • 2-4 tablespoons cold water

Instructions

  1. Preheat oven to 400 degrees. On a sheet pan, toss together broccoli, olive oil, garlic powder and salt and pepper. Roast for about 15 minutes, flipping half way through, or until roasted and crispy.
  2. For dressing, combine all the ingredients, except water, and mix until smooth. Add water, a little at a time, until reach desired consistency.
  3. In a large bowl, add remaining salad ingredients + roasted broccoli. Top with dressing.
  4. Enjoy!

Pomegranate Fall Harvest Salad

by 5 Comments

This Pomegranate Fall Harvest Salad is the perfect fresh, bright addition to your Thanksgiving table! Sweet and earthy roasted butternut squash, juicy pomegranates, candied pecans, kale, quinoa, and creamy goat cheese. All tossed together in a sweet and tangy pomegranate molasses vinaigrette. Pretty and healthy – it just might be the first thing to go at Thanksgiving!

The Salad Steals the Show this Thanksgiving

I’m a firm believer that a good Thanksgiving menu requires a fresh, bright salad. It adds a pop of color amongst a sea of brown and orange foods to bring life to your Thanksgiving table-scape. It also adds much needed relief to all the rich foods.

Your Thanksgiving salad, although healthy and fresh, doesn’t need to be boring. My Pomegranate Fall Harvest Salad is bursting with big flavor. It features sweet and earthy roasted butternut squash, juicy pomegranates, bright kale, quinoa, candied pecans, and tangy goat cheese. Then, it’s topped with a sweet, tangy, sticky, outrageously delicious pomegranate molasses vinaigrette.

This elegant and colorful Pomegranate Fall Harvest Salad will be the star at your Thanksgiving table.

Ingredients in this Pomegranate Harvest Salad

Here’s what you need to make this salad:

  • butternut squash, it gets roasted with cinnamon until it’s golden brown and caramelized.
  • kale, this hearty, nutrient-rich green adds a pop of color and freshness to the salad. It also stands up well to the other hearty ingredients and sweet, tangy dressing without getting soggy or lost in the salad.
  • pomegranates, these ruby gems adds pops of sweet, tartness to the salad.
  • goat cheese, it’s a sweet, creamy element to the salad that pairs perfectly with the earthy butternut squash.
  • candied pecans, give a sweet and salty crunch element to the salad.
  • cinnamon, ground cinnamon is added to both the butternut squash and dressing to help bring out those Fall vibes!
  • parsley, I always love to add fresh herbs for a pop of freshness. And they look pretty!

Don’t Forget that Magical Pomegranate Molasses Vinaigrette

The salad all comes together with this magical, sweet, tangy, and rich pomegranate molasses vinaigrette. The star ingredient is pomegranate molasses. Pomegranate molasses is a traditional Middle Eastern syrup, with sweet and tart flavors, used in marinades, dips and even stews. It has a beautiful, rich viscosity that also makes it perfect for dressings. The wonderful tangy pomegranate notes also help make this dish feel vibrant and Fall-inspired.

This pomegranate molasses vinaigrette comes together with the pomegranate molasses, balsamic vinegar, fresh orange juice, dijon mustard, a touch of cinnamon, pure maple syrup, and olive oil. Simply add all of the ingredients to a salad shaker and shake until well-combined.

How to make this Pomegranate Harvest Salad

HOW TO MAKE IT

Here’s how to make this salad:

  • First, roast the butternut squash; the butternut squash is roasted with cinnamon and olive oil until it’s tender and caramelized. It takes about 25 minutes to bake and 5-10 minutes to cool.
  • Next, make the dressing; This part is so easy. Just add all of the ingredients to a salad shaker (or jar with lid) and shake vigorously until it’s emulsified.
  • Don’t forget to massage the kale; I know, this sounds strange, but it helps tenderize the kale and makes it much more enjoyable to eat. In fact, I used to really dislike kale (because it was so tough) until I started doing this. Just add the kale to a bowl with a little dressing. Use your hands to literally massage the dressing into the kale until the kale wilts slightly and turns a rich green.
  • Add the quinoa to the kale; I like to toss the kale with the quinoa first so the quinoa is well-distributed and slightly dressed. Transfer the kale and quinoa to a serving platter.
  • Top with all the ingredients; Finally, top the kale and quinoa with the the roasted butternut squash, goat cheese, pomegranate seeds, candied pecans and fresh parsley.
  • Toss and serve: right before serving, top with extra dressing and toss till combined!

TIPS FOR AN EASY SALAD

Here are a few tips to help minimize the effort in making this salad:

  • Buy precut butternut squash. There are only a few vegetables/fruits I recommend buying precut (since it’s typically much more expensive). Butternut squash is one of them! It’s a bit intimidating and time-consuming to cut. So buying it precut is a great time and stress saver.
  • Buy pomegranate seeds already ready: another fruit I buy ready to go is pomegranate seeds (who has time to be banging a whole pomegranate for a few seeds and creating a ruby red mess!). But only buy them a few days in advance as they get mealy pretty quickly and only last a few days.
  • Buy microwaveable quinoa; it only takes 90 seconds to cook and minimizes the cleanup! I do personally like it made on the stove a little bit better, but if you are in a time crunch, this is a good shortcut!
  • Make the dressing ahead of time: it stores well in the fridge and eliminates one of the steps when you go to make the salad.
  • Make sure you have all of the ingredients: pomegranate molasses can be tricky to find at the store, so you may need to purchase it online. Thus, if you plan to make this for Thanksgiving, pick up the molasses ahead of time so you can make this amazing dressing.

HOW TO PREP THIS SALAD

Another reason I love this salad for Thanksgiving is it can be prepped in advanced. Roast the butternut squash 1-2 days before the big day. Store the roasted butter squash in an airtight container in the fridge. Do the same with the dressing and quinoa (unless using the microwavable kind). Finally, prep the kale by cutting out the ribs and chopping it. Then place the prepared kale in an airtight container as well.

When ready to make the salad, simply grab all the ready made components from the fridge plus the remaining ingredients and build the salad!

How to make this salad your own

  • Add a protein: grilled chicken or pulled chicken would work great! Bacon would also be a welcomed guest to this party!
  • Include more seasonal fruit: crisp, sweet honey crisp apples would be lovely in this salad! Or tart dried cranberries.
  • Try a different grain: a wild rice or farro would also add a nice hearty bite.
  • Get funky with the cheese: if goat cheese is too mild for your liking, add something with more bite, like a blue cheese or sharp white cheddar.

other great salads for Thanksgiving

enjoy!

This Pomegranate Fall Harvest Salad is perfect for your Thanksgiving table with it’s cozy, Fall flavors and bright, beautiful appearance.

If you make this Pomegranate Fall Harvest Salad please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!

Print

Pomegranate Fall Harvest Salad

This Pomegranate Fall Harvest Salad features sweet and earthy roasted butternut squash, juicy pomegranates, candied pecans, kale, quinoa, and tangy goat cheese. All tossed together in a sweet and tangy pomegranate molasses vinaigrette.

Course Salad
Prep Time 30 minutes
Salad Making Time 5 minutes
Servings 10 people
Author Danielle

Ingredients

Dressing

  • 3 tablespoons pomegranate molases
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons fresh orange juice
  • 2 tablespoons pure maple syrup
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon cinnamon
  • 1/2 cup olive oil
  • Salt and pepper to taste

Salad

  • 14 oz diced butternut squash
  • 2 tablespoons olive oil
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch ground cloves
  • 1/2 teaspoon salt
  • Pepper to taste
  • 1/2 cup uncooked quinoa cooked to packaged instructions
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 3 cups chopped kale
  • 3 oz goat cheese crumbles
  • 1/4 cup chopped candied pecans
  • 1/4 cup pomegranate seeds
  • fresh parsely leaves for garnish, optional

Instructions

  1. For the dressing, combine all of the ingredients in a salad shaker (or jar with a lid) and shake vigorously until well-combined and emulsified. Add desired amount of salt and pepper. Set aside.
  2. Add the diced butternut squash to a ziplock bag. Add 2 tablespoons olive oil, ground cinnamon, garlic powder, onion powder, cloves, and salt and pepper. Shake until all the butternut squash is coated in the seasonings. Spread out on a large baking sheet. Bake for 20-25 minutes, flipping halfway through, or until golden brown and tender.
  3. Cook quinoa according to package instructions. Season with a tablespoon of olive oil and 1/2 teaspoon salt.

  4. In a large bowl, toss together the kale with 2-3 tablespoons of the dressing and gently massage the kale to help tenderize it Add the quinoa and toss until the quinoa and kale are combined. Transfer to a serving bowl or plate.

  5. Top with roasted butternut squash, goat cheese, pecans, and pomegranate seeds. Top with desired amount of extra dressing.
  6. Toss, serve and enjoy!

Recipe Notes

See tips above for some great shortcut/meal prep options. 

Peach and Blueberry Summer Salad

by Leave a Comment

This beautiful yet simple peach and blueberry summer salad features mixed greens, juicy ripe peaches, tart and sweet blueberries, tangy goat cheese, creamy avocado, crunchy pistachios, bright pickled red onion, and fresh basil plus a sweet and tangy balsamic vinaigrette. It’s the perfect summer lunch or even light and fresh dinner!

Jump to Recipe

The Perfect Summer Salad

One of my favorite things to eat during summer is fresh, simple salads. Salads don’t have to be boring! I think they are a blank canvas that allows you to get creative and make magic. Especially, during the summer when there is so much great, fresh produce to use in making salads.

This year, the peaches have been just amazing at the farmer’s market. Big, juicy, perfectly sweet, and totally irresistible. These beautiful peaches, along with some other great summer produce, inspired this salad.

This peach and blueberry summer salad celebrates fresh summer produce. I created it by using produce I picked up at my local Farmer’s Market. It starts with local mixed greens, which are topped with those juicy peaches & sweet, tart and snappy blueberries. We also have an amazing cheese stand at our market where I picked up a blueberry goat cheese – it’s sweet and tangy with chunks of real blueberries – the perfect addition to this salad. I also topped the salad with creamy avocado, bright, acidic red onions, and crunchy pistachios.

The salad is completed with a bright, tangy, and slightly sweet balsamic maple dressing. It’s a balanced, beautiful, and healthy salad!

Ingredients in this Peach and Blueberry Summer Salad

Here is what you need to make this peach and blueberry summer salad:

  • peaches, juicy, sweet, and succulent, peaches star in this salad.
  • blueberries, blubs work so well with peaches. They have a zippy flavor and snappy bite that compliments the sweet, juicy peaches.
  • goat cheese, I used a blueberry goat cheese to add an extra blueberry punch. The creamy, sweet, and tangy goat cheese pairs perfectly with the sweet, ripe fruit.
  • avocado, adds creamy goodness to the salad. The mild, earthy flavor also helps balance the sweetness of the fruit.
  • pistachios, I believe all salads need a crunch factor to add much needed texture. Pistachios are the perfect choice for this salad as it’s slightly sweet, earthy flavor goes so well with the sweet fruit.
  • pickled red onion, adds a bright, acidic note that helps balance the other sweet, earthy flavors.
  • basil, fresh herbs help wake up the salad and add a fresh note. I love basil for this salad as it’s almost anise-like flavor works well with sweet fruits.

Is this Peach and Blueberry Summer salad healthy?!

Yes! It’s made with all wholesome, real ingredients. Plus, the dressing is made from scratch (so no icky preservatives). The salad is gluten-free, vegetarian, refined sugar free, and vegan/dairy free/paleo friendly if you use a vegan goat cheese or omit the cheese.

Substitutions

Here’s some ideas to make this salad your own:

  • Add more summer fruit: Cherries or other berries would work well.
  • Change up the cheese: Try a different flavored goat cheese, like herb or honey. More pungent cheeses like feta or blue cheese would also work well.
  • More veggies, yes please: Diced radishes or carrots would work well to add crunch and more vibrant colors.
  • Add a protein: make this a complete meal by adding grilled chicken, shrimp, or steak.
  • Bring on the fresh herbs: mint, parsley, or fresh thyme would be welcome guests to this fruity party!

other delicious summer salads

Enjoy!

This Peach and Blueberry Summer Salad is bright, pretty, and delicious. It celebrates peaches and blueberries, two of my fav summer fruits. It will also show you that salads are anything but boring!

 If you make this Peach and Blueberry Summer Salad, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!

Print

Peach and Blueberry Summer Salad

This beautiful yet simple peach and blueberry summer salad features mixed greens, juicy ripe peaches, tart and sweet blueberries, tangy goat cheese, creamy avocado, crunchy pistachios, bright pickled red onion, and fresh basil plus a sweet and tangy balsamic vinaigrette.
Course Salad, Side Dish
Prep Time 13 minutes
Servings 4 servings
Author Danielle

Ingredients

Balsamic Maple Dressing

  • 1/4 cup balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon dijon mustard
  • 1/4 tsp garlic powder
  • 1/4 cup olive oil
  • S&P to taste

Salad

  • 4 cup mixed green
  • 1/2 cup blueberries
  • 1 large peach sliced
  • 1 large avocado sliced
  • 2 tablespoons chopped pistachios
  • 4 oz blueberry goat cheese crumbled
  • 1/4 cup pickled red onions
  • 1-2 large basil leaves julienned

Instructions

  1. Make the dressing. In a salad shaker, combine the balsamic vinegar, maple syrup, dijon mustard, garlic powder, and salt and pepper. Vigorously shake until well-combined. Add in the olive oil and shake again until all the ingredients are well-incorporated and the dressing is emulsified.
  2. In a large bowl, add the mixed greens. Top with remaining salad ingredients. Add desired amount of dressing and toss the salad. Serve and enjoy!