Spring Salad with Honey-Roasted Walnuts and Berry-Balsamic Vinaigrette

For the Honey-Roasted Walnuts:
1/2 cup (raw) walnuts (could use Pecans)
1/2 Tablespoon butter
1 Tablespoon honey

Preheat oven to 350 degrees. Melt butter in a bowl then add honey and pecans. Toss to coat then spread out on a parchment paper-lined baking sheet and bake for 5-6 minutes, or until golden brown and fragrant (watch carefully so they don’t burn.) Sprinkle lightly with salt then set aside and let cool completely (can be made ahead of time.)
For the Berry-Balsamic Vinaigrette:
1/2 cup fresh blackberries (could use blueberries, strawberries or raspberries)
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
2 Tablespoon honey
salt and pepper

:Add all the ingredients to a food processor or blender then process or blend until smooth. Set aside (can be made ahead of time.)

To Make the Salad:
1 bag spring mix lettuce or baby kale, spinach and swiss chard mix
10 oz fresh blackberries (could use blueberries, strawberries or raspberries)
3 oz string cheese (could use blue, chevre or feta cheese)

Divide lettuce between plates then top with blackberries, cheese pieces, and honey-roasted pecans. Dress with berry-balsamic vinaigrette then serve.

source: modified slightly from the recipe at Iowa Girl Eats.

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