Apricot Blueberry Salad (vegan & gluten-free)
Ingredients (serves 2):
Add all dressing ingredients to a mason jar with a lid and shake vigorously for 30 seconds to combine. Set aside.
Toast the walnuts in a small frying pan on a medium low heat for about 5-10 minutes stirring regularly, until they turn golden. Remove from the heat.
Divide the spinach and arugula leaves between two salad plates or bowls. Scatter the blueberries over them.
Remove the stones from the apricots and quarter them. Scatter them over the leaves and blueberries, followed finally by the walnut pieces. (If using vegan cheese, you’re welcome to crumble it on top of the salad here.)
(If you’re feeling particularly adventurous and want to make the salad fancier, you can cut the apricots in half and sear them in a hot, lightly oiled skillet or frying pan for 1-2 minutes on each side. This is completely optional.)
Finally, drizzle the dressing over the salad (be sparing with it – a little goes a long way and you will likely have some leftover), and enjoy!
Recipe by Vancouver with Love.