Berry Spinach Salad with Spicy Maple Sunflower Seeds
Total Time
15 minutes
Prep Time
10 mins
Cook Time
5 mins
Rating
4.9 out of 5 stars
(7)
Ingredients
3 salads
- Sunflower seeds
- ⅓ cup sunflower seeds (raw or roasted)
- 1 ½ teaspoons maple syrup
- Pinch of salt (if unsalted)
- Dash of cayenne, optional
- Salad
- 5 ounces baby spinach, roughly chopped
- 1 ½ cups fresh berries (raspberries, blueberries, or chopped strawberries)
- ⅓ cup (about 2 ounces) crumbled goat cheese
- Balsamic vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon maple syrup
- Salt and pepper, to taste
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Preparation
Step 1
Warm a small non-stick skillet over medium heat and add the sunflower seeds.
Step 2
Let them warm up, then pour in the maple syrup, a pinch of salt, and cayenne.
Step 3
Toast the seeds while stirring constantly until most of the maple syrup evaporates and the seeds turn lightly golden on the edges, about 3 to 5 minutes. Transfer to a plate to cool.
Step 4
In a serving bowl, combine the spinach, berries, crumbled goat cheese, and sunflower seeds.
Step 5
In a small measuring cup or bowl, whisk together the vinaigrette ingredients until emulsified.
Step 6
Just before serving, drizzle in enough vinaigrette to coat the leaves and gently toss. Serve immediately.
Step 7
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Chef's notes
Make it vegan:
Omit the goat cheese.
