Holiday Flash Sale! Save 50% On The Forks Meal Planner Annual Plan Get It Now

  • Prep-time: / Ready In:
  • Makes 8 cups
  • Serving size: 2 cups
  • Print/save recipe

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:

By Darshana Thacker Wendel,

Ingredients

  • 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

Instructions

  • In a large bowl combine all ingredients. Toss to mix well. Serve immediately.
Nutritional Information:

Per serving (2 cups): 102 calories, 11 g carbohydrates, 1.7 g protein, 0.5 g total fat, 0.1 g saturated fat, 0 g cholesterol, 59 mg sodium, 2.6 g fiber, 6.6 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (2)

(5 from 1 vote)

Recipe Rating

Your email address will not be published. Required fields are marked *

Anna

Great recipe, thanks my family loved it. Couldn't get heart of palm, so I used chick peas instead.

Trish French

Why is the "add to meal plannere button not available for this recipe?

About the Author

Headshot of Darshana Thacker

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 DarshanasKitchen.com and follow her on Instagram for more.
See More from this Author

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.