Balsamic Harvest Salad

Ask and you shall receive! I made a pretty delightful salad earlier– that was inspired by a flatbread I’ve been addicted to from a local grocery store! Really simple to make, delicious, and easy to make in advance for people on the go!

Prep time: around 30 mins (keep in mind you can use the dressing and pecans in the future) — total salad prep time (under 10 mins)

Balsamic Salad dressing (more than single serving- store for future use):

1/2 cup balsamic vinegar (I used a fig balsamic)

1/4 cup avocado oil (you can use olive oil 1:1)

2 cloves garlic chopped

Sprinkle Himalayan pink salt (any other salt on hand is fine)

1 sprig rosemary finely chopped

1 teaspoon Dijon mustard

1/2 table spoon natural maple syrup

Add all ingredients to a mason jar and shake shake shake!

Candied pecans (more than single serving- store for future use):

1 1/2 cups Pecans

2 tbsp melted coconut oil

2 tbsp natural maple syrup

Sprinkle of Himalayan pink salt

1/2 tsp. of vanilla or almond extract

Bake at 425 for 12-15 minutes until toasted, remove from baking sheet and let cool for approx 20 minutes!

Salad (made for one person, you can add or subtract ingredients to suit more people!):

2 handfuls Arugula (you can use any green you’d like as a base)

Blue cheese (sprinkle on as little or as much as you’d like!)

1 cooked beet- chopped (I sometimes cheat and buy the pre-prepared beets in my local produce section!)

Roasted Brussels Sprouts

⁃ handful of sprouts chopped and drizzled in avocado oil with some salt

(you can throw these in the oven with the candied pecans- separate sheet)

Roasted pears

⁃ sliced pear drizzled in a little coconut oil (place on same sheet as Brussels)

Roast both the pears and sprouts @ 425 for about 15 mins- let cool for about 5! (I throw mine in freezer for a minute or so to cook it quickly)

Place arugula (or other greens) as your base

Add all ingredients to your bowl

Drizzle with dressing

+ enjoy!

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