Grilled Pineapple Balsamic Summer Salad

Grilled Pineapple Balsamic Summer Salad by

Chef Julia

Media

Serves: 6-8

Add grilled chicken for a delicious, filling meal!

Salad

  • 6 cups baby spinach
  • 1 pineapple
  • 1 tbsp. honey
  • ½ cup raspberries
  • ¼ cup red onion, thinly sliced
  • ¼ cup pecan halves

Balsamic Dressing

  • 2 tbsp. balsamic vinegar
  • 2 tsp. maple syrup
  • 2 tbsp. tahini
  • 5 tbsp. filtered water
  • salt and pepper, to taste

Optional Topping

  • 1 oz. crumbled goat cheese

Pineapple Salad Directions

  1. Cut pineapple into thin slices and remove the center core.
  2. Drizzle one side of the slices with honey and place face down onto a cast iron skillet on medium heat. Drizzle the top of each slice with honey.
  3. Cook for 3-4 minutes, until the pineapples are browned and caramelized. Flip and cook the other side.
  4. While pineapples are cooking, combine spinach, raspberries, onion, and pecans into a large bowl and toss.
  5. Once pineapples are cooked, dice and place on top of salad.

Dressing Directions

  1. Combine vinegar, maple syrup, tahini, water, salt, and pepper and whisk thoroughly until all ingredients are combined. If the dressing is too thick, add water 1 tsp. at a time.
  2. Drizzle dressing on top of salad.