Grilled Pineapple Spinach Salad with Raspberry Basil Vinaigrette

Grilled Pineapple Spinach Salad with Raspberry Basil Vinaigrette

If this salad doesn’t remind you of summer, nothing will. The sweet and delicious pineapple combines perfectly with hearty spinach and fragrant and fruity raspberry vinaigrette. Pro tip: to determine if a pineapple is ripe, pull at the middle leaves of the fruit. Pineapples whose leaves that pull away easily are ripe and ready to eat.

Servings
4 people
  • Ingredients
    • 6 slices thick slice bacon, roughly chopped
    • 1 cup fresh raspberries (250 mL)
    • 1 Tbsp honey (15 mL)
    • 1 small shallot, very finely chopped
    • 2 Tbsp white balsamic vinegar (30 mL)
    • 1 Tbsp finely chopped fresh basil (15 mL)
    • 6 Tbsp canola oil  (90 mL)
    • 1/8 tsp salt (0.5 mL)
    • ¼ tsp pepper (1 mL)
    • 1 small pineapple, peeled, cored, and quartered lengthwise
    • 1 Tbsp canola oil (15 mL)
    • 1 – 5 oz baby spinach, (150 g pkg)
  • Directions
    1. In small non-stick pan cook bacon until crispy. Drain fat and set bacon aside.
    2. In small mixing bowl, combine raspberries and honey. Using a fork, mash raspberries and honey together. Add shallot, vinegar, and basil and mix well. Slowly add canola oil, whisking continuously, until incorporated. Season with salt and pepper.
    3. Preheat gas barbecue to medium high. Brush two quarters of the pineapple with canola oil. Place pineapple on the barbecue and grill for about 5 minutes, flipping once and rotating twice, until grill marks appear and pineapple has softened. Remove from heat and let cool. Cut pineapple into ½ inch chunks.
    4. Place a handful of spinach into the center of each plate. Top with bacon pieces and pineapple chunks. Drizzle with dressing and garnish with fresh raspberries.

Nutritional Analysis

Serving Size
2 cups (500 mL)
Servings
4
Calories
682
Total Fat
59 g
Saturated Fat
59 g
Cholesterol
47 mg
Sodium
1362 mg
Carbohydrates
25 g
Fiber
3 g
Sugars
11 g
Protein
21 g
Potassium
125 mg