I feel as though I woke up and Charlie is six months old, and then I blinked and he’s a week away from seven months. I’m already mourning the loss of the baby aspect because he is blowing through clothing sizes and is determined to be mobile. He is so much fun at this stage, but I also loved my little man who just wanted to snuggle me constantly. I’m sure I’ll miss this current phase once he’s walking.
Do you ever get into food ruts? Either you’re making/eating the same things or the recipes and meals you are drawn to do little more than nourish you. I’m used to having more interesting meals, to constantly being inspired by food. Could be my priorities have shifted during the triage mode I was in returning to work, or the frequent sleep disruptions, or maybe my tastes are changing and I haven’t quite caught up yet. Either way this salad was a revelation the first time I made it.
I’ve been daydreaming about this salad since I originally made it for the Eat Real Food class I teach. It’s so beautiful and light, it screams summer. There seems to be a paucity of berry recipes that don’t involve dessert or drinks but berries are so fun and the season is so short I want to make the most of how ever many weeks we have! You can easily adjust the berries in this recipe based on what is available – just keep in mind you need 3 cups of fresh berries and a variety of colors and textures will enhance the recipe.
- 7 cups baby spinach
- 1 cup fresh strawberries, halved
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 cup cooked quinoa
- 4 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon dijon mustard
- 1 tablespoon honey
- 3 tablespoons extra virgin olive oil
- 1 tablespoon poppy seeds (optional)
- ½ cup toasted pecan halves (optional)
- Whisk lemon juice, zest, mustard, honey and oil together in a large salad bowl. Season with salt and pepper to taste.
- Mix in remaining ingredients and toss to coat in the vinaigrette