Berry Spinach Salad with Spicy Maple Sunflower Seeds
1/3 cup raw or roasted sunflower seeds
1 1/2 teaspoons maple syrup
Pinch salt (if sunflower seeds are unsalted)
Dash cayenne, optional
1 package Pure Farmland Maple Breakfast Links, cut up
5 oz baby spinach, roughly chopped
1 1/2 cups total raspberries, blueberries and/or chopped strawberries
1/3 cup (about 2 oz) crumbled goat cheese
3 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp Dijon mustard
1/2 tsp maple syrup
Salt and pepper, to taste
To prepare the sunflower seeds, warm a small non-stick skillet over medium heat and 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 while stirring constantly until most of the maple syrup has evaporated and the sunflower seeds are turning lightly golden on the edges, about 3 to 5 minutes. Transfer the seeds to a plate to cool.
Cook your 3-5 Pure Farmland Maple Breakfast Links using package directions. Once cooked, cut up into smaller pieces and place to the side.
In a serving bowl, combine the spinach, berries, crumbled goat cheese and sunflower seeds. In a small measuring cup or bowl, whisk together the vinaigrette ingredients until emulsified.
Just before serving, drizzle in enough vinaigrette to lightly coat the leaves (you might have leftover dressing) and gently toss (careful with those delicate raspberries!) and top with your cut up Pure Farmland Maple Breakfast Links pieces. Serve immediately.
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