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Spinach and Citrus Salad With Berry Vinaigrette

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“A light, fresh starter for your next Spring or Summer dinner party. Rich in antioxidants, healthy fats and vitamins.”
READY IN:
15mins
SERVES:
4
YIELD:
4 appetizers
UNITS:
US

Ingredients Nutrition

  • 14 cup fresh blackberries (or frozen and thawed)
  • 2 tablespoons fresh orange juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons flax seed oil
  • 8 cups baby spinach leaves
  • 1 red grapefruit, peeled and segmented
  • 1 red onion, thinly sliced
  • 1 12 cups sliced mushrooms
  • 3 tablespoons chopped walnuts (for a nut free version use sunflower seeds or omit) or 3 tablespoons almonds (for a nut free version use sunflower seeds or omit)

Directions

  1. In a bowl (or small blender), mash the blackberries until no chunks remain.
  2. Stir in the orange juice, vinegar and oil. Cover and refrigerate until serving.
  3. In a salad serving bowl toss together the spinach, grapefruit segments, orange segments, onion and mushrooms.
  4. Pour the dressing over top of the salad and toss well to combine.
  5. Garnish with the chopped walnuts and serve immediately.

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