A Salad to excite your taste buds. Packed full of berries to give you your uptake of antioxidants and a spicy crunchy punch to the pecans, topped with a zesty raspberry vinaigrette.
for the pecans
4 cups of pecans
half cup of maple syrup
1 teaspoon cinnamon
half teaspoon cayenne pepper.
For the salad
8 cups of a mix of baby spinach leaves, arugula and lambs leaf
2 cups strawberries, stemmed and thinly sliced
1 cup blueberries
1 cup raspberries
half cup blackberries
half cup feta cheese optional
For the dressing
3 tablespoons red wine vinegar
5 tablespoons maple syrup
half teaspoon salt
half teaspoon dijon mustard
half cup raspberries
half cup good olive oil
half teaspoon poppy seeds
Mix up the pecans with the spices and the maple syrup and place on a lined baking tray and bake in a 200 degree oven for 20 mins.
Remove from the oven and salt, and leave to one side.
Arrange the leaves on a plate and place all the fruits on top along with the roasted sweetened pecans.
Sprinkle with the optional feta cheese.
Blitz all of the dressing ingredients together and pour over the salad and enjoy immediately. If not eating straight away keep the dressing to one side.
Bump this up by adding some cooked quinoa for added protein.