I love salads, but something about the cold crisp cucumber, ripe tomatoes, and fresh herbs just doesn’t scream fall, to me. I still want a fast and easy way to get more greens in my meals though, so I came up with this more fall-appropriate salad that combines the flavours of cranberries, roasted pecans, roasted pumpkin seeds, and rich balsamic vinegar that is to-die-for.
This recipe was shared on Motivation Monday, Mouthwatering Mondays, Natural Living Monday, What’d You Do This Weekend, Homemade Mondays, Inspire Me Monday, Tutorial Tuesday, Tuesday’s Table, Tickle My Tastebuds and In and Out of the Kitchen.
- Three big handfuls of greens
- 2 tbsp pecan pieces (chop up pecans roughly)
- 1 tbsp pumpkin seeds
- 2 tbsp dried cranberries (no sugar added, organic, and unsulphured)
- 1 tbsp sunflower seeds
- 2 tbsp goat cheese, crumbled
- A drizzle of extra virgin olive oil
- Pinch of unrefined sea salt
- 1 tbsp aged balsamic vinegar (the thick, gourmet kind)
- 2 tsp raw honey
- Turn your oven on to about 350 degrees
- Spread the pecans and pumpkin seeds on a small tray and put it in the oven. Watch it carefully, they can quickly go from nicely toasted to burnt! As soon as they start to darken, pull them out of the oven. It will take about 5 minutes, depending on how hot your oven is.
- Meanwhile, in a small glass bowl, mix the honey and balsamic vinegar together (if the honey is hard or crystallized, put it in the oven with the nuts for a few minutes to warm it up and soften it).
- Put the greens in a medium sized bowl, drizzle with enough olive oil to finely coat all the leaves, and sprinkle with sea salt. Toss well.
- Divide the greens onto two plates or bowls for serving.
- Sprinkle with the sunflower seeds, the toasted pecans and pumpkin seeds, and the cranberries.
- Drizzle the balsamic vinegar-honey mixture evenly over both salads (you may not need all of it).
- Mix slightly with two spoons, and then sprinkle the goat cheese over top.