The title says it all.
I didn’t discover this beautiful combination until December of last year when I first had a similar version of it at a restaurant I visited on a mountain retreat. In place of the honey dijon vinaigrette that I used, the restaurant served it with a citrus vinaigrette. At brunch it totally woke up my lazy tastebuds, who knew a salad could be so tasty?
The sweetness in the cranberries brings out the rich flavours of the other ingredients. For two weeks when I discovered this combo, I could not stop eating it! For the nut mix, I used something called “Sierra Mix” which is produced by Sobey’s, but I recommend any all-nut-and-seed mix (with raisins would be OK) that has both pumpkin seeds and cashews.
And all that beautiful goat cheese! Yum. So here’s the “recipe”–although who really uses a recipe to put together a salad? Maybe if there are ingredients you have to “make,” but everything here is off the grocery store shelves (or from its bulk bins in the case of the nut mix). Use the combination of ingredients in amounts to suit your own taste or follow my recommendations below.
- 2 cups baby arugula
- 2 tablespoons dried cranberries
- 2 tablespoons nut & seed trail mix (pumpkin seeds and cashews go well)
- 1 ounce goat cheese
- 2 tablespoons honey dijon dressing
- In a medium to large salad bowl, add the above ingredients in the order of the ingredients.
- Drizzle the salad dressing last. I used store-bought dressing, but you can easily make your own!
This combination feels totally decadent. When I was growing up, the last thing we would have put in our salads would have been nuts, but those were the days when salads weren’t your main course and you weren’t looking for it to be a good source of protein. Salads have come a long way since then. And I’m glad about that.
This recipe can also be seen at:
- Friday Link Party Palooza at Tatertots and Jello
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