Spinach Apricot Salad with Blue Cheese

Spinach Apricot Salad with Blue Cheese by Mina Goodman, RDN

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This salad starts with spinach, a super nutrient that is mild and compliments tangy slices of dried apricots, another amazing fruit for it's health benefits. Add some cashews for a crunch and much needed protein and top with a few sliced grapes and tangy blue cheese and you have yourself a delicious healthful salad that is great all year long!

Yields1 Serving
Prep Time15 minsTotal Time15 mins
 6 cups fresh baby spinach
  cup thinly sliced dried apricots
 ¼ cup chopped cashews
 ½ cup sliced red seedless grapes
 ¼ cup blue cheese sliced or crumbled
Dressing
 2 tbsp local honey
 1 tbsp dijon mustard
 1 garlic clove grated
 ¼ cup balsamic vinegar
 ¾ cup extra virgin olive oil
 ½ tsp Celtic sea salt
 ½ tsp fresh cracked black pepper
For dressing
1

Grab a mason jar with lid and add all ingredients to jar. Place lid on tight and shake dressing to incorporate well. Let sit in refrigerator until ready to use. Store remainder in jar with lid until ready to use. Remember to shake well before pouring onto salad.

2

Place spinach in a large salad bowl and sprinkle all ingredients over the top. Before serving, add a 1/4 cup dressing and toss. Serve with tongs and enjoy!

Ingredients

 6 cups fresh baby spinach
  cup thinly sliced dried apricots
 ¼ cup chopped cashews
 ½ cup sliced red seedless grapes
 ¼ cup blue cheese sliced or crumbled
Dressing
 2 tbsp local honey
 1 tbsp dijon mustard
 1 garlic clove grated
 ¼ cup balsamic vinegar
 ¾ cup extra virgin olive oil
 ½ tsp Celtic sea salt
 ½ tsp fresh cracked black pepper

Directions

For dressing
1

Grab a mason jar with lid and add all ingredients to jar. Place lid on tight and shake dressing to incorporate well. Let sit in refrigerator until ready to use. Store remainder in jar with lid until ready to use. Remember to shake well before pouring onto salad.

2

Place spinach in a large salad bowl and sprinkle all ingredients over the top. Before serving, add a 1/4 cup dressing and toss. Serve with tongs and enjoy!

Spinach Apricot Salad with Blue Cheese by Mina Goodman, RDN