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  • Prep-time: / Ready In:
  • Makes 8 cups

The slightly sweet flavor of spinach pairs well with ripe, juicy fruits in this delectable 15-minute salad. Layers of lush berries, bright citrus, meaty hearts of palm, and crunchy pepitas add color and texture to this tasty dish, which might as well be the official recipe of springtime. A drizzle of balsamic vinegar is all you need for the dressing, and its sweetness is tempered by peppery basil leaves to create the perfect finishing flavors for this eye-catching salad. Serve it as a side dish with a bowl of soup, or toss in some cooked and cooled whole grains to make it a substantial meal.

For more fruit-forward salads, check out these tasty ideas:


  • 6 cups fresh baby spinach
  • 2 navel oranges, peeled and thinly sliced
  • 1 cup fresh strawberries, hulled and cut into large pieces
  • 1 cup fresh blueberries
  • ½ cup thinly sliced heart of palm
  • 2 tablespoons pepitas (pumpkin seeds)
  • 2 tablespoons balsamic vinegar
  • 12 to 14 fresh basil leaves, chopped


  1. In a large bowl combine all ingredients. Toss to mix well. Serve immediately.

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(5 from 1 votes)
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Anna2 months ago
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Great recipe, thanks my family loved it. Couldn’t get heart of palm, so I used chick peas instead.

Trish French2 months ago
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Why is the “add to meal plannere button not available for this recipe?

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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