4 servings • 30 minutes

Ingredients

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• 2 tbsp Balsamic Vinegar
• 1/3 cup Extra Virgin Olive Oil
• Salt & Black Pepper (to taste)
• 2 cups Cherries (pitted and halved)
• 4 cups Baby Spinach
• 1 cup Blueberries
• 1/3 cup Goat Cheese (crumbled)
• 1 cup Green Lentils (cooked)
• 1/2 cup Pecans (toasted)

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Directions

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1. Create your balsamic vinaigrette by combining balsamic vinegar, olive oil, salt and black pepper in a jar. Shake well and set aside.
2. Preheat grill with medium heat. Place your pitted and halved cherries in a bowl and add 2 tablespoons of the balsamic vinaigrette and toss well. Transfer cherries to a frying pan and cook until slightly browned (about 5 minutes).
3. Place baby spinach in a large salad bowl. Top with grilled cherries, blueberries, goat cheese, lentils and toasted pecans. Drizzle with desired amount of balsamic dressing and serve. Enjoy!

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Notes

Serving suggestion: Serve with grilled chicken, fish or haloumi cubes.

Short on Time: Add the cherries to the salad raw and skip step 2.

No dairy: Skip the goat cheese and serve with tofu.

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