Name: Berry Spinach Salad
Total time: 15 min
Yield: 4 servings
Ingredients: 1/3 cup sunflower seeds, raw; 1 1/2 tsp maple syrup; pinch salt; dash cayenne; 5 oz baby spinach, roughly chopped; 3/4 cup raspberries; 3/4 cup blueberries; 2 oz goat cheese, crumbled; 3 tbsp olive oil; 1 tbsp balsamic vinegar; 1/2 tsp Dijon mustard; to taste black pepper

Estimate, per serving

Cal: 240
Protein: 7.5g
Carbs: 18g
Fat: 16g
Sodium: 180mg
Fiber: 3.5g

Ingredients

sunflower seedsraw: 0.99 cup
maple syrup: 4 1/2 tsp
salt: pinch
cayenne: dash
baby spinachroughly chopped: 15 oz
raspberries: 2 1/4 cup
blueberries: 2 1/4 cup
goat cheesecrumbled: 6 oz
olive oil: 9 tbsp
balsamic vinegar: 3 tbsp
Dijon mustard: 1 1/2 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.

Fits

Vegetarian
Pescatarian
Gluten-free
Egg-free
Soy-free
Nut-free