• Sarah Nantel

SPRING MIX AND TWO BERRY SALAD



Can you feel it? Spring is around the corner. So exciting! Also slightly terrifying since it means race season is coming up quickly and I've taken the winter off from running. So I suppose I should probably start training again.

Even though March is still technically winter, it's typically when I begin swapping out the hearty stews and casseroles for lighter fare. This means, bring on salad season!

My favorite thing about salads is there are no real rules. Quantities should be completely up to the individual. Pick your greens, add your mix-ins like cheese, nuts, fruit, give it a toss and be on your way. I tend to go heavy on the nuts and cheese, because let's face it, those are the best component to any salad.

Today's salad is a colorful blend of spring mix greens w/ blackberries and blueberries hidden throughout. Of course you need to round out any salad with a healthy dose of cheese and nuts.


SPRING MIX AND TWO BERRY SALAD

Ingredients:

Spring mix

Fresh blueberries

Fresh blackberries

Goat cheese

Vinaigrette {recipe follows}

Sweet & spicy pecans {recipe follows}

Method:

No rules here. Add greens to a bowl, add vinaigrette and toss together. Top with berries, cheese, and nuts. (Go heavy on these, they're the best part afterall.)

VINAIGRETTE

Ingredients:

1/2 cup extra virgin olive oil

2 tablespoons balsamic vinegar

2 tablespoons organic honey

1 tsp whole grain dijon mustard

Pinch of sea salt

Method:

In a small bowl, whisk together vinegar with honey, dijon, and salt. Slowly whisk in oil until well combined.

SWEET AND SPICY PECANS

Ingredients: 4 cups pecans, halved 1/2 cup sugar 1 large egg white 1 tablespoon cumin 3/4 tsp cayenne pepper 1 tsp cinnamon sea salt Method: Preheat oven to 300F. Line baking sheet with parchment paper and set aside.

In a small bowl, whisk together sugar, cumin, cayenne pepper, cinnamon and salt. In a large bowl, whisk egg white until foamy and whisk in spice mixture. Fold in pecans until coated. Transfer nuts to prepared baking pan in a single layer. Bake for 15 minutes. Reduce oven temperature to 250F, stir nuts and bake for another 10 minutes. Remove from oven transfer to a clean piece of parchment paper and allow to cool completely. Store in air-tight container.

Other posts by Jen you might enjoy:

Vanilla Chia Seed Pudding

Fresh Pressed Carrot Orange Juice

Grandmas Butterscotch Peanut Butter and Marshmellow Squares

Monster Rice Krispie Squares




  • Facebook
  • Pinterest
  • Instagram

© 2016 Milk + Confetti