Tender baby spinach is tossed with sweet blackberries and balanced by nutty pistachios. Fresh fennel bulb adds a slight licorice aroma and balsamic vinegar brings its own tang to this satisfying salad.
This recipe comes to us from Elizabeth of Sophisticated Pie.
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Serves 4
Ingredients:
1/2 pound fresh baby spinach
1 pint fresh blackberries
1 fennel bulb, thinly sliced
1/2 cup pistachios, shelled
Fennel fronds
¼ cup Balsamic vinegar
¼ cup extra virgin olive oil
Black pepper, to taste
Directions:
Toss together the spinach, blackberries and sliced fennel. Sprinkle with pistachios and fennel fronds.
Drizzle with olive oil and balsamic vinegar and season well with black pepper.