Make this delicious mixed berry spinach salad with tosses farfalle pasta, fresh strawberries, blackberries, pecans and basil in a balsamic vinaigrette.
Yields 4
18 minPrep Time
18 minTotal Time
Save Recipe4 based on 1 review(s)
Ingredients
1 1/2 cups of cooked farfalle or your favorite pasta (I used gluten free farfalle (bowtie) pasta)
3-4 cups of loosely packed spinach
1 cup of romaine lettuce, chopped
1 pint of blackberries, picked through
2 cups fresh strawberries, hulled and sliced
1/4 cup fresh basil, chopped
1/2 cup chopped pecans
Balsamic Vinaigrette
1/2 cup balsamic vinegar
2 tablespoons pure maple syrup or honey
2 tablespoons olive oil
1 garlic clove, minced
juice from half lemon
1/2 teaspoon dijon
1 teaspoon dried or fresh parsley, finely chopped
Instructions
- Combine pasta, spinach romaine lettuce and basil in a large mixing bowl.
- In a small bowl, whisk together all the ingredients for the balsamic dressing.
- Pour 2/3 of the dressing over the salad and toss to combine.
- Divide into bowls and add strawberries and blackberries and drizzle with more dressing.
- Serve with chopped pecans.