California Spring Market Salad

This colorful salad is inspired by all the bounty of a spring farmer's market in California. Maple-mustard dressing and a combo of fruit, veggies, optional skillet beans and healthy fats. Candied nuts offer a unique sweet and savory crunch.

Prep Time10

Cook Time10

Servings: people

Author: Kathy Patalsky

Ingredients

4 cups mixed greens
1 cup broccoli florets gently steamed - optional
1 cup strawberries sliced
1 half avocado chopped
¼ cup dried cranberries, blueberries raisins or Dates
1 cup skillet beans see notes - optional

Candied Nuts

½ cup sliced almonds or walnuts
pinch sea salt or fleu de sel

Dressing

1 tablespoon olive oil extra virgin
1 tablespoon Dijon mustard
1 tablespoon maple syrup

Instructions

Warm a skillet over high heat. Add the nuts. Toast for one minute. Add the maple syrup. Shake pan to distribute syrup over the nuts. Cook for one minute then turn off the heat. Sprinkle sea salt over top and set aside to cool.
In a large mixing bowl, add the greens, berries, avocado, dried fruit and optional broccoli.
Whisk together the dressing.
Cook the skillet beans - if making - beans are optional.
Add a few spoonfuls of dressing to the salad bowl and toss. Add more to taste. Fold in the skillet beans.
Add the mixed salad to serving bowls and top with the candied nuts and additional beans if using. Serve! Add toasted bakery bread to serve.

Notes

skillet beans recipe

full maple mustard dressing recipe

*Nutrition info does not include beans.

Nutrition Estimate