Berry Spinach Salad
Berry Spinach Salad
Ingredients
Sunflower seeds
- ⅓ cup sunflower seeds (I used raw seeds, roasted are probably fine)
- 1 ½ teaspoons maple syrup
- Pinch of salt (if your sunflower seeds are unsalted)
- Dash of cayenne, optional (if you like spice)
Salad
- 5 ounces baby spinach, roughly chopped
- 1 ½ cups fresh berries (any combination of raspberries, blueberries and/or chopped strawberries)
- ⅓ cup (about 2 ounces) crumbled goat cheese, more if desired
Balsamic vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon maple syrup
- Salt and pepper, to taste
Instructions
- 1
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 (if necessary) and a tiny dash of cayenne pepper, if desired.
5 min - 2
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.
5 min - 3
Transfer the seeds to a plate to cool.
- 4
In a serving bowl, combine the spinach, berries, crumbled goat cheese and sunflower seeds.
- 5
In a small measuring cup or bowl, whisk together the vinaigrette ingredients until well combined, then add salt and pepper to taste.
- 6
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!).
- 7
Serve immediately.
