Springtime Brunch Salad

It may still be peacoat weather in Brooklyn, but my heart is already in spring mode. For Easter this weekend, a good friend of mine asked me to make a salad for supper to go along with the lovely meal she had prepared. Wanting to feel extra springy, I made the springiest salad I could think of. 

The blend of flavors is fantastic; the combination of citrus fruits with a champagne vinaigrette would pair perfectly with brunch mimosas. 

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Salad Ingredients:

  • 3 cups arugula 
  • 3 cups spinach
  • 1 Bosc pear
  • 1 ripe avocado
  • 2 tangelos
  • 1/2 of a mango
  • 1/2 cup pomegranate seeds
  • 1/2 cup pecans

Dressing Ingredients:

  • 1/4 cup fresh lemon juice
  • 2 tsp honey dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 2 tsp champagne vinegar
  • A pinch of salt
  • A pinch of pepper
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If I were going to a tea party or hosting brunch for friends in my apartment, this would be my go-to salad. It's so cheerful and refreshing -- the perfect welcome into spring.

Question of the day:

What makes you feel like you're in springtime mode?