Apple & Grape Breakfast Salad

Serves 4 · 20 min prep

Ingredients

• 2 medium Honeycrisp apples
• 1 1/2 cups halved seedless red grapes
• 1 medium yellow summer squash
• 4 cups baby spinach
• 1/2 cup crumbled feta
• 1/3 cup chopped toasted walnuts
• 1/4 cup torn fresh mint leaves
• 2 tbsp torn fresh basil leaves
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Wash and dry the spinach, mint, and basil thoroughly so the greens stay crisp. Place the spinach in a large mixing bowl as the base.
2. 2Using a vegetable peeler or mandoline, shave the summer squash into long, thin ribbons. Stop when you reach the seedy core and discard that part.
3. 3Core the apples and slice them into thin half-moons, leaving the skin on for color and snap. Immediately toss the apple slices with a splash of the lemon juice to prevent browning.
4. 4Halve the grapes and add them to the bowl along with the squash ribbons and apple slices. The mix should look abundant and colorful.
5. 5In a small jar or bowl, whisk the olive oil, remaining lemon juice, honey, Dijon, salt, and pepper until the dressing is emulsified and glossy.
6. 6Pour most of the dressing over the salad and toss gently with clean hands or tongs so every leaf and ribbon gets a light coat without wilting.
7. 7Divide the salad among four plates. Scatter the crumbled feta, toasted walnuts, torn mint, and basil over the top.
8. 8Drizzle the remaining dressing the edges of each plate. Serve right away while the apples and squash ribbons are still crisp and the herbs are fragrant.