My mom asked me to bring a salad to Sunday dinner a few weeks ago. I was at Trader Joe’s on Saturday and realized I needed to come up with something to bring. I scanned the produce section and formed a plan…and Sarah’s Sunday Salad was born!
Just a handful of ingredients, and you’re all good to go!
✓ Baby kale and spinach.
✓ Broccoli slaw mix.
✓ Sliced apples.
✓ Craisins (the orange-flavored kind from TJ’s are our favorites…).
✓ Maple-sugared walnuts and pepita seeds.
✓ Crumbled goat cheese.
✓ BRIANNA’S Blush Wine Vinaigrette dressing.
The salad came together in minutes, and turned out to be deeeelicious! The fam loved it and my mom insisted we add it to the blog. Funny how the last-minute, just throw-it-together recipes are sometimes the best ones!
So next time you need to bring a salad to Sunday dinner, give Sarah’s Sunday Salad a try. And don’t be afraid to mix things up based on what’s in your fridge! I’ve also made this with fresh raspberries and blueberries instead of apples and craisins, and Patrick (who hates all things salad) asked for seconds!
Now THAT is a successful salad. 😉
- 1/4 cup walnut pieces
- 1/4 cup pepitas
- 2 Tbsp. pure maple syrup
- 1 heaping cup baby kale
- 1 heaping cup spinach
- 1 heaping cup shredded broccoli slaw mix (We get ours from Trader Joe's)
- 1/2 cup craisins (We love Trader Joe's orange-flavored craisins)
- 1 apple, thinly sliced (We used pink lady)
- 3-4 oz. crumbled goat cheese
- Your favorite vinaigrette (We used BRIANNAS Blush Wine Vinaigrette dressing)
- Combine walnut pieces and pepitas in a skillet on the stove. Turn to low heat and roast for a few minutes until warm. Add maple syrup and stir continuously until nuts and seeds are coated in syrup. Turn heat off and transfer nuts/seeds to parchment paper to cool. Set aside.
- Combine kale, spinach and broccoli slaw in a large bowl and mix. Add craisins and sliced apples and toss with dressing. Top with crumbled goat cheese and sugared nuts/seeds. Serve immediately. *If you are making ahead of time, wait to toss the dressing in until right before serving.
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