Mixed Berry Nut Salad
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
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