Mixed Berry Nut Salad

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 625kcal

Ingredients

Dressing

  • 1 TBSP Extra-virgin olive oil
  • 1 tsp Balsamic vinegar
  • 1/2 clove Garlic grated
  • 1/4 tsp Sugar to taste
  • 1/4 tsp Dijon mustard

Salad

  • 8 oz Chicken breast boneless skinless optional
  • 1 TBSP Extra-virgin olive oil only if using chicken
  • 4 cups Spring mix
  • 1/4 cup Blueberries
  • 1/2 cup Raspberries
  • 1/2 cup Blackberries
  • 1/4 cup Sliced almonds
  • 2 TBSP Raw sunflower seeds
  • 1/2 cup Cucumber sliced into half circles
  • 1/4 cup Red onion sliced
  • 1/4 cup Carrots shredded
  • 3 TBSP Goat cheese crumbled small
  • 2 slices Crusty bread toasted

Apple Cider

  • 16 oz Apple cider cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Optional (If using the chicken): Preheat the oven to 375 degrees. Drizzle the chicken with oil and season both sides with salt and pepper. Heat a grill pan on medium heat. Grill nicely marking on both sides. Then transfer the pan to the oven and cook to an internal temperature of 160 degrees using a thermometer. Set aside to rest for 5 minutes. Then dice into small bite sized pieces.
  • In a bowl whisk together all of the ingredients for the dressing and set aside until ready to use.
  • Toast the bread.
  • Lay down the spring mix; top with chicken (if using) berries, almonds, sunflower seeds, cucumber, onion, carrots, and goat cheese. Whisk the dressing and drizzle over the top.
  • Serve the salad with bread and apple cider.

Nutrition

Calories: 625kcal | Carbohydrates: 82g | Protein: 17g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Cholesterol: 10mg | Sodium: 516mg | Potassium: 901mg | Fiber: 10g | Sugar: 35g | Vitamin A: 4245IU | Vitamin C: 47mg | Calcium: 148mg | Iron: 5mg

Mixed Berry Nut Salad

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 625 kcal

Ingredients
 
 

Dressing

  • 1 TBSP Extra-virgin olive oil
  • 1 tsp Balsamic vinegar
  • 1/2 clove Garlic grated
  • 1/4 tsp Sugar to taste
  • 1/4 tsp Dijon mustard

Salad

  • 8 oz Chicken breast boneless skinless optional
  • 1 TBSP Extra-virgin olive oil only if using chicken
  • 4 cups Spring mix
  • 1/4 cup Blueberries
  • 1/2 cup Raspberries
  • 1/2 cup Blackberries
  • 1/4 cup Sliced almonds
  • 2 TBSP Raw sunflower seeds
  • 1/2 cup Cucumber sliced into half circles
  • 1/4 cup Red onion sliced
  • 1/4 cup Carrots shredded
  • 3 TBSP Goat cheese crumbled small
  • 2 slices Crusty bread toasted

Apple Cider

  • 16 oz Apple cider cold

Instructions
 

  • Prep the ingredients per the instructions above.
  • Optional (If using the chicken): Preheat the oven to 375 degrees. Drizzle the chicken with oil and season both sides with salt and pepper. Heat a grill pan on medium heat. Grill nicely marking on both sides. Then transfer the pan to the oven and cook to an internal temperature of 160 degrees using a thermometer. Set aside to rest for 5 minutes. Then dice into small bite sized pieces.
  • In a bowl whisk together all of the ingredients for the dressing and set aside until ready to use.
  • Toast the bread.
  • Lay down the spring mix; top with chicken (if using) berries, almonds, sunflower seeds, cucumber, onion, carrots, and goat cheese. Whisk the dressing and drizzle over the top.
  • Serve the salad with bread and apple cider.

Nutrition

Calories: 625kcalCarbohydrates: 82gProtein: 17gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gCholesterol: 10mgSodium: 516mgPotassium: 901mgFiber: 10gSugar: 35gVitamin A: 4245IUVitamin C: 47mgCalcium: 148mgIron: 5mg
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