PEACH, BLUEBERRY, AND SPINACH SALAD WITH FETA, PISTACHIOS, AND RASPBERRY VINAIGRETTE

8 Ingredients or less|Brunch|Gluten-free|Salad|Vegetarian

Ingredients

The Salad:

10 ounces baby spinach

5-6 large peaches, pitted and sliced into wedges

1 pint blueberries

8 ounces feta cheese, crumbled

½ cup salted pistachios, rough chopped

The Dressing:

½ cup olive oil

⅓ cup raspberry vinegar

2 tablespoons honey

1 tablespoon Dijon mustard

¼ teaspoon salt

¼ teaspoon black pepper

Instructions

Combine all of the salad ingredients in a large bowl and toss to combine.

Combine all of the dressing ingredients in a large jar and shake, shake, shake until the dressing is emulsified. Pour about half the dressing over the salad and toss, toss, toss! Add more dressing to taste. Any leftover dressing will keep in the fridge for up to 2 weeks.