Burst Blueberry and Peach Spinach Salad

imageSo I roasted some blueberries and a peach — YUM. Who knew?! I mean yeah I know people do that in a pie or a dessert, but in a salad? With beets and spinach and asparagus? Whoa.

The juices from the fruit get all over the place in this spinach salad and it is seriously delish. I added a little lemon to some organic hummus as a dressing and topped with hemp seeds — another new pantry item! They’re great on top of salads or even in a cereal. Mmm superfood cereal? Yes!

See what happens? I can’t stop. Even when I’m writing about a recipe I’m already thinking about another one. #foodieproblems

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I don’t actually have instagram so I’m not sure if that’s a real hashtag or not but I’m goin’ with it.

This salad comes together real quick — which is a must for me because I’m usually running home from work during my break. I need to prep, cook and enjoy my salad, with a latte, all under an hour. I even started watching a movie while I ate this yesterday: Skeleton Twins. I loved it! Everyone was so good in the film. It’s on Netflix, people — do it.

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Doesn’t that look so pretty? And you just feel good eating it, I love it. Underneath all of that is roasted beets, raw asparagus and spinach. I think I may have put some sun dried tomatoes in there too.

This salad is sweet, salty, crunchy and creamy and earthy, thanks to the rosemary. You will be so proud of yourself when you make this. “Oh yeah, I roasted blueberries and a peach for my warm spinach salad today,” said Bigshot (you).

Feel free to get creative here!

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Burst Blueberry and Peach Spinach Salad

  • 1 beet, peeled and sliced
  • 3-4 spears of asparagus
  • 1 bunch of spinach and/or arugula
  • 3/4 cup blueberries
  • 1 peach
  • 1 tbsp hummus and lemon, kinda like this superstar hummus dressing from yours truly
  • 1 tbsp hemp seeds
  • handful sun-dried tomatoes
  • 1 tbsp fresh or dried (but fresh is better) rosemary

Feta or ricotta would be a great cheese for this salad, too.

Place fruits and veggies on a parchment-lined baking sheet and spray with olive oil. Roast beet, peach and blueberries at a high 450° until fruit is glossy and juices are all over the place and you are getting hungrier. Arrange spinach salad with chopped asparagus and sun-dried tomatoes. Prepare hummus dressing — mix 1 tbsp hummus with some lemon, crushed red pepper and some milk or nut milk to taste. When roasted fruits and veggies are done, quickly top with fresh or dried chopped rosemary and arrange on salad — get all those juices on there, too — and top with hemp seeds and dressing.

YUM. Then put Skeleton Twins on.

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