This delicious dish adds a delightful splash of color to any meal. Boasting both sweet and savory flavors, the combination of fruits and veggies packs a powerful punch of vitamins and minerals, including vitamins A and C, folate, fiber, potassium, and more.
Serves 8.
Ingredients
6 oz. (about 1 cup) blackberries
6 oz. (about 1 cup) blueberries
1 cup sliced strawberries
1 medium beet, peeled and shredded (about 1 cup)
1 medium yellow squash, chopped (about 1 cup)
2 medium purple carrots, peeled and shredded (about 1 cup)
2 medium carrots, peeled and shredded (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)
1 medium yellow bell pepper, chopped (about 1 cup)
1 medium orange bell pepper, chopped (about 1 cup)
1 medium cucumber, chopped (about 1 cup)
1 cup sliced green onions
4 cups finely chopped kale, stems removed
Dressing
¼ cup extra-virgin olive oil
¼ cup white balsamic vinegar
2 tbsp. maple syrup
¼ tsp. sea salt
Directions
Toss vegetables and fruit in a large bowl.
In a small bowl, whisk together olive oil, white balsamic vinegar, maple syrup, and sea salt.
Pour over salad and toss again.
Nutrition Facts
A serving is 2 cups. Each serving contains about 167 calories, 8 g fat (1 g saturated fat), 0 g trans fat, 0 mg cholesterol, 130 mg sodium, 24 g carbohydrates, 14 g sugar, 5 g fiber, and 3 g protein.
Looking to Pump Up the Protein?
Let your taste and preferences be your guide. Here are a few ideas:
• Cooked chicken or turkey breast
• Chickpeas
• Black beans
• Tofu
• Low-fat Swiss or cheddar cheese
• Hard-boiled egg
• Quinoa
