I named this salad the Heart of the Ocean Baby Greens Salad because the combination of gorgeous jewel-tone blue, red, and purple fruit mixed into a bed of bright green tender baby lettuce reminds me of a treasure chest of beautiful jewels you might have found on the Titanic. What makes this salad a treasure is the combination of super-food ingredients that bring health to your body with every bite.
Living in Minnesota, fresh fruits are seasonal here. Pomegranates are most often sold during the holidays and hard to find in stores beginning in February, while grapes and blueberries are abundant through out year. Figs have a very short fall season in my local stores so I enjoy them as often as I can. One of my favorite ways to use fresh figs is in my Figs with Maple Bacon Glaze dish. It a dish I love to bring to gatherings since it’s a huge crowd pleaser every time.
What I love most about this salad is its versatility. Substitute any of the fruits in this salad for what’s in season in your area. The light balsamic vinaigrette sets this salad above so many others. While the vinaigrette brings another layer of depth to the salad, it doesn’t overshadow the flavors of the fruit. So, every bite is a treasured experience.
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
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