Berry Spinach Salad
Berries are back in season! Hurray!
Yield: 3 side saladsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1/3 cup | sunflower seed (i used raw seeds, roasted are probably fine) |
| 1 1/2 teaspoons | maple syrup |
| pinch salt (if your sunflower seed are unsalted) | |
| dash | cayenne pepper, optional (if you like spice) |
| 5 ounces | baby spinach, roughly chopped |
| 1 1/2 cups | total raspberries, blueberries and/or chopped strawberries |
| 1/3 cup | (about 2 ounces) crumbled goat cheese |
| 3 tablespoons | olive oil |
| 1 tablespoon | balsamic vinegar |
| 1/2 teaspoon | dijon mustard |
| 1/2 teaspoon | maple syrup |
| salt and pepper, to taste | |
Directions:
To prepare the sunflower seeds, warm a small non-stick skillet over medium heat and add the sunflower seeds. Let the sunflower seeds warm up a bit, then pour in the maple syrup, a pinch of salt and a tiny dash of cayenne pepper, if desired. Toast the seeds while stirring constantly until most of the maple syrup has evaporated and the sunflower seeds are turning lightly golden on the edges, about 3 to 5 minutes. Transfer the seeds to a plate to cool.
In a serving bowl, combine the spinach, berries, crumbled goat cheese and sunflower seeds. In a small measuring cup or bowl, whisk together the vinaigrette ingredients until emulsified.
Just before serving, drizzle in enough vinaigrette to lightly coat the leaves (you might have leftover dressing) and gently toss (careful with those delicate raspberries!). Serve immediately.
Source: cookieandkate.com
