Berry-Balsamic Spinach Salad
Berry-Balsamic Drizzle
3 T balsamic vinegar
1/3 c sugar
1 c fresh or frozen raspberries or blackberries (a mix works well also)
Crunchy Maple Walnuts
1 cup walnuts (I used whole, but halves of pieces should work as well)
3 T maple syrup
¼ t salt
Preheat oven to 250. Line a jellyroll pan with parchment or waxed paper. Stir all ingredients until combined. Spread onto prepared pan. Bake 40-50 minutes until dry and crunchy. (1)Every ten minutes during baking remove pan from oven and stir well. When they are done remove the parchment paper so the walnuts won’t stick to it. Cool completely and serve or store in an airtight container up to two weeks.
Salad
4-6 cups spinach
¼ c crunchy maple walnuts
¼ c raspberries or blackberries or a mix
¼ c crumbled feta cheese
Berry-Balsamic Drizzle
In a small saucepan boil vinegar and sugar. Reduce heat and simmer two minutes. Add berries and bring to a boil. Reduce heat and simmer 5 minutes until berries fall apart. Place a fine mesh sieve over a bowl and strain mixture. Press the berries with a spoon to get all of the liquid out of them. Cool completely and serve. Refrigerate up to two weeks.
Salad
Place the spinach in a medium bowl. Top with berries, cheese, and walnuts. Drizzle dressing over individual servings.
1.It is important to stir during baking to get all of the maple off the parchment and onto the walnuts. Stirring also helps them bake more evenly.
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