Here’s my summer side salad solution. Chopped spinach, plenty of fresh berries (I used raspberries and blueberries, but chopped strawberries would be another great option), tangy goat cheese and a zippy balsamic dressing. Combine all that with some skillet-toasted, candied maple sunflower seeds. Ta-da! You have a fantastic summer side salad. The end result is a little sweet, a little spicy, healthy, yet irresistible. It’s perfectly balanced.
Be sure to wait until you’re ready to eat before you toss the dressing with the rest of the salad, since the spinach wilts relatively quickly on contact.
I don’t have enough simple salad recipes on this blog. That’s the verdict I came to while flipping through my own salad archives looking for inspiration. Meal-in-a-bowl salad situations are plentiful, but simple side salads are lacking. Sometimes you’re tasked with making the green salad for a summer potluck and you want to make something special, you know? This recipe clears that salad void for the season. I have some exciting projects in the works (stay tuned!) and a to-do list a mile long, but a side salad is no longer one of them. As always, please let me know how you like it in the comments. I love to hear from you.
