Author Notes: The dressing is inspired by one on My New Roots. —Ali Slagle
For the dressing:
cup coconut milk
tablespoon maple syrup or honey
teaspoon apple cider vinegar or fresh lemon juice
For the fruit salad:
cups chopped fresh fruit of your choosing (in winter, apples, pears, pomegranates, oranges, persimmons. You know what to do in the warmer months.)
For topping, any, all, or none of the following: toasted quinoa, coconut, pepitas, slivered almonds, chopped hazelnuts, sesame seeds; flax seeds; poppy seeds
- To make the dressing, combine all ingredients in a jar and shake. Keep refrigerated for up to a week.
- For the salad, Arrange the fruit in four bowls or plates, spoon some of the dressing over, and sprinkle with toppings of your choosing.
Photo by Bobbi Lin