For the Salad – 8 cups baby spinach – 1 cup fresh blueberries – ⅓ cup thinly sliced red onion – ⅓ cup fresh basil, thinly sliced – 2 mini cucumbers – 1 avocado, cubed – ½ cup chopped pecans or walnuts – 1 tbsp maple syrup For the Balsamic Dressing – 1 tbsp blueberry jam or maple syrup – 2 tbsp balsamic vinegar (30 mL) – 1 clove garlic, crushed or grated – 1 tsp Dijon mustard – ¼ cup olive oil (60 g) – salt and pepper
When the pan is hot, add pecans and toast for 4-6 min, stirring occasionally, until browned. Remove the pan from heat. Drizzle 1 tbsp maple syrup over top. Season with salt. Stir to coat.
To a glass measuring cup or jar, add blueberry jam or maple syrup, vinegar, garlic, Dijon and oil. Season with salt and pepper, then whisk to combine.
To a large bowl or serving platter, add spinach, blueberries, onions, cucumbers and basil. Drizzle dressing over top, then toss to combine.
Transfer to serving bowls and top each with the candied pecans and diced avocado. Enjoy!
I've been sharing easy and delicious plant-based recipes at Running on Real Food since 2013! Swipe up to visit the site and have a look.