Berry Spinach Salad with Spicy Maple Sunflower Seeds
Author:Cookie and Kate
Prep Time:10 mins
Cook Time:5 mins
Total Time:15 minutes
Yield:3 side salads
5 from 3 reviews
Summertime salad featuring fresh raspberries, blueberries, spinach and goat cheese. Toss all that in homemade balsamic vinaigrette for the perfect summer side salad! Recipe yields 3 medium side salads (as shown), so multiple as necessary. The spinach wilts quickly once it comes into contact with vinaigrette, so store them separately until you’re ready to eat.
1/3 cup sunflower seeds (I used raw seeds, roasted are probably fine)
1 1/2 teaspoons maple syrup
Pinch salt (if your sunflower seeds are unsalted)
Dash cayenne, 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
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.
Why buy organic? Buy organic berries and spinach if you can, to avoid exposure to pesticide residue.
Make it vegan: Omit the goat cheese.
▸ Nutrition Information
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