CRANBERRY AVOCADO & BLUE CHEESE SALAD

Today is a dreary winter day where it is especially cold. I never like cold weather, but with a baby I like it even less because it typically means we are cooped up inside. I always feel too guilty to take her on unnecessary outings in the cold, because like me, Skye really isn’t a fan.  With the cranky days of teething still lingering on, this can make for some really long days.

To cheer myself up, I decided to make a salad. Now you might be thinking that chocolate is more in order for cheering up, but this is kind of a special salad.

Spicy roasted walnuts, creamy blue cheese, and avocado tossed with a slightly sweet dressing that is to die for.

If ever there was a salad to swoon over, this is the one.  Yes, it is a little work but it is a company worthy, get yourself out of a funk kind of salad.

If you are short on time, this salad is still great with plain walnuts.  You can also double the walnuts and save the rest for another use.

Cranberry Avocado Salad

Yield: 8 servings

Calories per serving: 293

Fat per serving: 23.3g

Ingredients

• Walnuts
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground cardamom
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 tablespoon olive oil
• 1/2 cup walnuts
• 1 tablespoon coconut palm sugar
• Dressing
• 1/3 cup white balsamic vinegar
• 3 tablespoons maple syrup
• 1 ½ tablespoons poppy seeds
• 1 tablespoon sesame seeds
• 2 tablespoons fresh minced onion
• 2 cloves garlic, minced
• ½ teaspoon mustard powder
• 1 teaspoon sea salt
• ½ cup extra virgin olive oil OR 1 tablespoon chia seeds + ½ cup water
• Salad
• 12 ounces mixed field greens
• ½ cup dried cranberries
• ¼ cup blue cheese OR goat cheese, optional
• 2 avocados, peeled and diced

Instructions

1. *To make walnuts, *Combine sea salt, cumin, cardamom, black pepper and cayenne pepper in a small bowl.
2. Heat olive oil in a small skillet. Add walnuts and cook for 3 to 4 minutes. Sprinkle with sugar and cook until the sugar melts, stirring often to prevent burning. Remove from heat and allow to cool.
3. To make dressing, If using chia gel, combine chia seeds with water and set aside for 10 to 15 minutes until a gel forms.
4. Combine white vinegar, maple syrup, poppy seeds, sesame seeds, onion, garlic, mustard powder and sea salt in a jar or blender. Shake vigorously or blend until combined. Add olive oil or chia gel and mix until well combined.
5. To make salad, Toss together field greens, cranberries and cheese (optional) in a large bowl. Add avocado and gently toss with desired amount of dressing. Top with walnuts and serve with additional dressing if desired.

Notes

With Oil: Servings 8, Calories 381, Fat 34.7g, Carbohydrates 16.8g, Protein 5.4g, Cholesterol 3mg, Sodium 466mg, Fiber 5.4g, Sugars 8.5g With Chia Gel: Servings 8, Calories 293, Fat 23.3g, Carbohydrates 18.1g, Protein 6.1g, Cholesterol 3mg, Sodium 466mg, Fiber 6.7g, Sugars 8.5g

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Author: WENDY