Ingredients
⅓cupsunflower seeds
1½tspmaple syrup
pinchsalt,if sunflower seeds are unsalted
dashcayenne,optional
5ozbaby spinach,roughly chopped
1½cupsraspberries,blueberries and/or strawberries, chopped
2ozgoat cheese,crumbled
3tbspolive oil
1tbspbalsamic vinegar
½tspDijon mustard
½tspmaple syrup
salt and pepper,to taste
Preparation
Warm a small non-stick skillet over medium heat, then add the sunflower seeds.
Let the sunflower seeds warm up a bit, then pour in the maple syrup, a pinch of salt, and a tiny dash of cayenne pepper, if desired.
Toast the seeds for 3 to 5 minutes while stirring constantly until most of the maple syrup has evaporated and the sunflower seeds are turning lightly golden on the edges. Transfer the seeds to a plate to cool.
In a serving bowl, combine the spinach, berries, crumbled goat cheese, and sunflower seeds.
In a small measuring cup or bowl, whisk together the olive oil, balsamic vinegar, mustard, maple syrup, salt, and pepper until emulsified.
Drizzle in enough vinaigrette to lightly coat the leaves, then gently toss. Serve, and enjoy!
