This Whole Foods Copycat salad is incredibly flexible based on what you have on hand and enjoy. There are so many wonderful textures and flavors in every bite of this hearty salad filled with superfoods. Spinach, blueberries, dried cranberries, almonds, and more. Easy, satisfying, healthy, and most importantly – it tastes amazing. The dressing is light, tangy-yet-sweet from the apple cider vinegar, honey, Dijon mustard gives it a little bite and simply shake it together.
about 2 cups cooked grainsI used wheatberries; try quinoa, wild rice, couscous, barley, etc. and mix and match if desired
about 2 cups fresh spinach leavesloosely packed
1cupfresh blueberries
¾ to 1cupgrated white cheeseI used goat gouda; aged white cheddar, crumbled feta, blue cheese, etc. may be substituted
½cupdried cranberries
½cupraisins or dried cherries
½cupsliced almonds
¼cupfresh basil or cilantrofinely minced
Honey-Apple Cider Vinaigrette
¼cupolive oil
¼cuphoney
¼cupapple cider vinegar
2teaspoonsDijon mustard
¾teaspoonsaltor to taste
¾teaspoonblack pepperor to taste
Instructions
Salad – To a large bowl add all ingredients in the order listed; set aside.
Honey-Apple Cider Vinaigrette – To a small glass jar or container with a lid, add all ingredients, put the lid on and shake vigorously until combined; taste vinaigrette and tweak as necessary to taste. Drizzle about half the dressing over salad, toss to combine, and see if you prefer it moister and add more, to taste. If you don’t use all the vinaigrette, extra will keep airtight in the fridge for up to 1 week. Serve salad immediately or place into an airtight container, refrigerate, and serve chilled. The spinach wilts as time passes but the dried fruit softens and the flavors marry and I enjoy this salad for up to 3 days after preparing.