A delicious summer salad made with local honey dressing.
Ingredients
SERVINGS: 6 – 8 Serving(s)
- 8 ounces penne noodles, cooked according to package directions, can use gluten-free
- 2 cups packed fresh baby spinach leaves
- 1 cup fresh blueberries or blackberries
- 1 cup pineapple chunks
- 1 cup fresh or ½ cup dried cherries
- ½ cup salted, roasted cashews, or other nut like pecans or walnuts
Dressing:
- ½ cup extra-virgin olive oil
- ⅓ cup apple cider vinegar
- ¼ cup plain Greek yogurt, or plain coconut yogurt
- 1 tablespoon Dijon mustard
- 3 tablespoons honey
- ⅓ cup orange juice
- 2 teaspoons poppy seeds
- optional: pinch of salt and pepper
Preparation
Combine all dressing ingredients in a jar, cover and shake well. Set aside. If you double the dressing ingredients, you will have more than enough to use as a marinade for salmon or chicken, which then pairs very well with the salad.
Combine cooked penne, spinach, berries, pineapple, cherries and cashews in a large bowl and toss with the prepared dressing.
Serve immediately or cover and chill for 1 hour before serving.
