Happy National Pineapple Day! Who knew? What a fun holiday! If you love pineapple as much as I do, then this is the perfect holiday for you. With so many ways to enjoy pineapple, you can easily think of many reasons to celebrate this holiday!
The simplest way to celebrate is to go out and buy the freshest pineapple you can find! However, you don’t have to stop there! Make a pineapple upside down cake, enjoy a pina colada, or make this refreshing Pineapple Spinach Salad with Pineapple Vinaigrette. Your taste buds will thank you. I love making homemade salad dressings. Once I heard about National Pineapple Day, I was inspired to try some thing new. I’m so glad that I did!
Simple, Quick Prep Time
The prep time for this Pineapple Spinach Salad is super fast. The directions are very simple and that’s perfect for a summer evening when you want to just enjoy time outside with the family. The only ingredients you need for the salad are fresh pineapple, spinach, walnuts, and goat cheese. Grilled shrimp or chicken breast are optional.
The vinaigrette utilizes some basic ingredients as well: fresh pineapple, extra virgin olive oil, balsamic vinegar, maple syrup, and salt. The key to make this vinaigrette great is to broil the pineapples first.
Doesn’t this Pineapple Spinach Salad just look fantastic? I swoon. I would love to hear from you! Please share your thoughts in the comments!
Pineapple Spinach Salad with Pineapple Vinaigrette
For the dressing:
1 cup pineapple
1 tsp extra virgin olive oil (for broiling the pineapple)
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 garlic clove (I like to use the largest clove I can find!)
2 tbsp maple syrup
1/4 tsp salt
For the salad:
2 cups spinach
3/4 cup fresh pineapple chunks
1 ounce goat cheese
1/4 cup walnuts
Top with grilled chicken breast or grilled shrimp (optional)
Prepare the dressing-Turn on the oven broiler. Line a baking pan with foil. Place the pineapple on the foil lined pan. Drizzle with olive oil. Broil the pineapple for 4 minutes. Flip the pineapple to the other side and broil for another 4 minutes. Watch closely! You don’t want the pineapple to burn up! The pineapple should have a slight char on both sides.
Remove the pineapple from the oven and allow a few minutes to cool.
In your blender, add the olive oil, balsamic vinegar, garlic clove, maple syrup, and salt. Add the pineapple. Blend the ingredients together until they reach the desired consistency. On my Blendtec, I use the dressing setting.
Prepare the salad. Line a plate with the spinach, pineapple chunks, goat cheese, and walnuts. If you are adding chicken or shrimp, place it on top of the salad. Drizzle the salad with the pineapple vinaigrette. Enjoy!