Description
This salad is a perfect complement to almost any meal and is a year around favorite. The flavors all really complement each other beautifully.
Ingredients
Scale
Aged Balsamic & Herb Vinaigrette:
- 3 Tbsp. aged balsamic vinegar
- 1 Tbsp. olive oil, organic
- 1/2 tsp. basil, dried
- 1/4 tsp. garlic powder
- sea salt to taste
- ground black pepper to taste
Glazed Nuts:
- 1 cup nuts (walnuts or pecans)
- 1 1/2 Tbsp. olive oil, organic and extra virgin
- 1 Tbsp. honey
- pinch of sea salt
Salad Base:
- 6–8 cups mixed greens
- 1/4 cup dried fruit (cranberries or cherries)
- 1/2 cup nuts (walnuts or pecans)
- 1/4 cup goat cheese crumbles
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a rimmed baking sheet with parchment paper.
- In a small saucepan over low heat, combine the oil and honey until well blended and just about simmering (1-2 minutes). Add the salt and the nuts and mix well.
- Place the nuts on the lined baking sheet and bake for 10-12 minutes. Stir them halfway through.
- While the nuts are baking, whisk together the ingredients for the vinaigrette in a glass measuring cup or bow. Set aside.
- In a large serving bowl, add the mixed greens, dried fruits and nuts. Toss with the vinaigrette and then top with goat cheese.
Notes
A high quality aged balsamic vinegar really makes a difference in this recipe and is worth the investment.
Want to save time? Buy the glazed nuts instead of making. Or, you can toast the nuts in a small skillet over medium heat for about 5 minutes.
Pumpkin seeds could be substituted for the nuts to make this nut free.
Omit the goat cheese if you are eating dairy free.
Substitute maple syrup for the honey and omit the goat cheese to make this vegan.