How To Make Berry Spinach Salad with Sunflower Seeds
Quickly toss this spinach salad made with berries and seasoned sunflower seeds for your next tasty side! A refreshing salad made in just 15 minutes.
Serves:
Ingredients
For Sunflower Seeds:
- ⅓cupsunflower seeds
- 1½tspmaple syrup
- pinchsalt,if sunflower seeds are unsalted
- dashcayenne,optional
For Salad:
- 5ozbaby spinach,roughly chopped
- 1½cupsraspberries,blueberries and/or strawberries, chopped
- 2ozgoat cheese,crumbled
For Balsamic Vinaigrette:
- 3tbspolive oil
- 1tbspbalsamic vinegar
- ½tspDijon mustard
- ½tspmaple syrup
- salt and pepper,to taste
Instructions
Sunflower Seeds:
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Warm a small non-stick skillet over medium heat, then add the sunflower seeds.
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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.
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Toast the seeds for 3 to 5 minutes while stirring constantly until most of the maple syrup has evaporated and the sunflower seeds are turning lightly golden on the edges. Transfer the seeds to a plate to cool.
To Assemble:
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In a serving bowl, combine the spinach, berries, crumbled goat cheese, and sunflower seeds.
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In a small measuring cup or bowl, whisk together the olive oil, balsamic vinegar, mustard, maple syrup, salt, and pepper until emulsified.
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Drizzle in enough vinaigrette to lightly coat the leaves, then gently toss. Serve, and enjoy!
Nutrition
- Calories: 259.68kcal
- Fat: 20.74g
- Saturated Fat: 4.90g
- Trans Fat: 0.00g
- Monounsaturated Fat: 11.77g
- Polyunsaturated Fat: 3.02g
- Carbohydrates: 14.27g
- Fiber: 5.63g
- Sugar: 6.50g
- Protein: 6.76g
- Cholesterol: 8.69mg
- Sodium: 365.73mg
- Calcium: 101.39mg
- Potassium: 417.35mg
- Iron: 2.51mg
- Vitamin A: 277.58µg
- Vitamin C: 29.46mg
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