Block
Berry Spinach Salad
Side salad · Spring-summer
Ingredients
- sunflower seeds raw
- 0.17 cup
- maple syrup
- 3/4 tsp
- salt
- pinch
- cayenne
- dash
- baby spinach roughly chopped
- 2 1/2 oz
- raspberries
- 3/8 cup
- blueberries
- 3/8 cup
- goat cheese crumbled
- 1 oz
- olive oil
- 1 1/2 tbsp
- balsamic vinegar
- 1/2 tbsp
- Dijon mustard
- 1/4 tsp
- black pepper
- to taste
Method
- 01Warm a small non-stick skillet over medium heat and add sunflower seeds.
- 02Pour in maple syrup, salt, and cayenne. Toast while stirring constantly until most syrup evaporates and seeds turn lightly golden, 3 to 5 minutes.
- 03Transfer seeds to a plate to cool.
- 04In a serving bowl, combine spinach, raspberries, blueberries, goat cheese, and cooled sunflower seeds.
- 05Whisk together olive oil, balsamic vinegar, Dijon mustard, and maple syrup. Season with salt and pepper to taste.
- 06Just before serving, drizzle vinaigrette over salad and gently toss. Serve immediately.