Refreshing citrus and sweet strawberries combine with crunchy pine nuts in this bright, delicious salad. Hale Groves Honeybells bring their signature sweet, juicy flavor to every bite, paired perfectly with a light Honeybell vinaigrette. The result is a fantastic salad that works beautifully as a side dish or a light, healthy lunch.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4-6
Ingredients
For the Salad:
- 8 cups baby spinach
- 2 Hale Groves Honeybells, peeled, segmented, and membranes removed
- ½ cup red onion, thinly sliced
- 1½ cups sliced strawberries
- ½ cup pine nuts, lightly toasted
For the Honeybell Vinaigrette:
- ¼ cup fresh Hale Groves Honeybell juice
- ⅓ cup extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Directions
- Toast the pine nuts: In a dry skillet over medium-low heat, toast pine nuts for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Watch carefully as they can burn quickly. Remove from heat and let cool.
- Prepare the salad: In a large salad bowl, combine baby spinach, Honeybell segments, thinly sliced red onion, and sliced strawberries.
- Make the vinaigrette: In a small bowl or jar, whisk together Honeybell juice, olive oil, honey, Dijon mustard, salt, and pepper until well combined and emulsified. Alternatively, shake vigorously in a sealed jar.
- Dress and serve: Just before serving, drizzle the vinaigrette over the salad and toss gently to coat. Top with toasted pine nuts and serve immediately.
Tips for Success
Segmenting Honeybells: To remove membranes easily, use a sharp knife to cut between the membranes and fruit segments. The juicy segments will release cleanly, perfect for salads.
Save extra juice: While segmenting your Honeybells, squeeze any remaining juice from the membranes into a small bowl. You’ll need ¼ cup for the vinaigrette—one Honeybell typically yields enough juice.
Make it a meal: Add grilled chicken, salmon, or goat cheese to transform this side dish into a complete lunch or dinner.
Why Honeybells Make This Salad Special
Honeybells are known for their exceptional sweetness and abundant juice, making them perfect for both eating fresh in salads and creating flavorful dressings. Their honey-like flavor balances beautifully with the tangy vinaigrette and sweet strawberries, while their bright color adds visual appeal. Available during their short winter season (typically January through February), Honeybells are worth celebrating in fresh, vibrant recipes like this one.