Berry Spinach Salad with Spicy Maple Sunflower Seeds

Chopped spinach, plenty of fresh berries (I used raspberries and blueberries, but chopped strawberries would be another great option), tangy goat cheese and a zippy balsamic dressing.

Combine all that with some skillet-toasted, candied maple sunflower seeds and you have a fantastic summer side. Just be sure to wait until you’re ready to eat before you toss the dressing with the rest of the salad, since the spinach wilts relatively quickly on contact.

Ingredients:

Sunflower seeds

⅓ cup sunflower seeds (I used raw seeds, roasted are probably fine)

1 ½ teaspoons maple syrup

Pinch salt (if your sunflower seeds are unsalted)

Dash cayenne, optional (if you like spice)

Salad

5 ounces baby spinach, roughly chopped

1 ½ cups total raspberries, blueberries and/or chopped strawberries

⅓ cup (about 2 ounces) crumbled goat cheese

Balsamic vinaigrette

3 tablespoons olive oil

1 tablespoon balsamic vinegar

½ teaspoon Dijon mustard

½ teaspoon maple syrup

Salt and pepper, to taste