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Enjoy this as a side dish. It also makes a delicious breakfast if you add organic chicken sausage.

INGREDIENTS (Makes 4 servings)

  • 4 to 5 cups loosely packed spinach or spring mix salad blend
  • 1 lemon, zested and juiced (separated)
  • 1 garlic clove, minced
  • 3 tbsp olive oil
  • Sea salt to taste
  • ¼ cup onion, chopped
  • 4 apples, sliced
  • ½ cup toasted pumpkin seeds
  • (optional: ½ cup crumbled goat cheese)

HOW TO PREPARE

  • Wash the greens and place in a large bowl.
  • In a small bowl, whisk the garlic into the lemon juice. Stir in the sea salt and lemon zest. Whisk in the olive oil until it’s emulsified into a vinaigrette.
  • Pour half the dressing over the spinach and toss well.
  • In a large skillet over medium heat, heat the olive oil and add in the onion, cooking until translucent and slightly caramelized, about 8 to 10 minutes. Add in the apples, and cook until softened, about 5 minutes. Toss in the pumpkin seeds to warm.
  • Add the onion-apple-pumpkin seed mixture to the spinach. Add the rest of the vinaigrette and more salt if desired. If using, sprinkle the crumbled goat cheese over the top.
  • Serve and enjoy!
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