Looking for the perfect crossover to fall salad? Look no further than this new recipe which starts with a base of fresh and crisp mixed greens and lots of delicious toppings like grapes, walnuts, and sprouts. The base of this recipe comes from a very good friend of ours who brought the salad to a recent party. It looked so incredibly beautiful with the purple grape halves juxtaposed against the bright greens and white goat cheese that we just had to ask for the recipe. We modified it a bit with the addition of walnuts and pepitas, and with permission, we’re sharing it with all of our readers to enjoy! This salad is great because you can make it ahead and it will keep for 2-3 days if the greens are perfectly dry when you first assemble the salad. The bright colors and the fresh salad greens are summery while the walnuts, sprouts, and pepitas add elements of fall. The balance of sweet and salty and crunchy and smooth is just right. We hope you enjoy this salad as much as we do as we head into fall. Let us know what you think in the comments.
Ingredients:
- 2.5 ounces mixed salad greens (Spring Mix)
- 3 ounces goat cheese, log
- 2 ounces Jonathan’s Sprouts* (adzuki, lentil, and pea seeds)
- 1/3 cup walnuts
- 1/4 cup pepitas
- 1 small bunch grapes, halved
Method of Preparation:
- Place the salad greens (wash first and dry thoroughly) into a large serving bowl.
- Add in the goat cheese, sprouts, walnuts, and grape halves. ** We formed 1/2 ounces balls of goat cheese from the log and rolled them in crushed pepitas.
- Add your favorite salad dressing when ready to serve and enjoy. We suggest olive oil and vinegar or a light fruit based balsamic.
- Reserve the salad dressing if not serving immediately.
Serves between 4-6 people for lunch.
*This post is not sponsoring Jonathan’s Sprouts.