Power Greens Salad with Maple Dressing

Power Greens Salad with Maple Dressing. Read now or Pin for late. - Health Happens at Home

It's Recipe Redux Time. To close out 2018 the theme was to choose a recipe from a cookbook on a page with the numbers 2, 0, 1, 8 in any combination. I found a salad recipe from Rachael Ray's 30 Minute Meals 2 that I adapted. The original recipe called for spinach but with the sweet maple dressing I saw an opportunity to incorporate some more earthy greens (kale, collards, chard) which I rarely eat because of the bitter taste. The combination of flavors in this salad is delicoius and I'll be using this recipe a lot!

Power Greens Salad with Maple Dressing. Read now or pin for later - Health Happens at Home

This recipe also adds bacon, walnuts, pomegranate seeds and goat cheese crumbles. You could substitute feta cheese or blue cheese crumbles for the goat cheese and dried cranberries or raisins for the pomegranate seeds. You could omit the bacon but it gives great flavor and the walnuts could easily be swapped for another nut or seed.

Power Greens Salad with Maple Dressing. Read now or pin for later - Health Happens at Home
Power Greens Salad with Maple Dressing. Read now or pin for later - Health Happens at Home

Power Greens Salad with Maple Dressing

Adapted from Rachael Ray 30 - Minute Meals 2, Blue Cheese and Walnut Spinach Salad with Maple dressing on page 201.

Serves 4

  • 1 package or bunch (about 5 ounce) "power greens" (kale, collards, chard, or other dark greens). If using a bunch of kale or other green, wash, destem and chop leaves.
  • 4 ounces goat cheese crumbles
  • 1 cup walnut pieces, toasted
  • 1 cup pomegratate seeds
  • 6 ounces bacon, cooked and cut/broken into small pieces (I used a nitrate free version)
  • 1/4 cup maple syrup
  • 1 1/2 Tbsp apple cider vinegar
  • 1/4 cup extra virgin olive oil

If the maple syrup has been refrigerated bring it to room temperature or gently heat it. Whisk maple syrup, apple cider vinegar, and olive oil together. 

Prepare greens. Either buy a blend pre-washed or get a bundle of greens and wash, destem and chop the leaves. Put greens into a large bowl and drizzle on salad dressing. Use as much or as little as you prefer. Then mix the leaves and dressing thoroughly with tongs to coat them. For heartier greens, such as collards, "massage" the dressing into the leaves to soften them.

Top the leaves with goat cheese, walnuts, bacon and pomegranate seeds. Gently mix.

Serve and Enjoy!

 Pin this on Pinterest!

Pin this on Pinterest!

 

How do you enjoy the "earthy" greens? Let me know in the comments below.

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Health really does happen at home,

Erin Marie

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Posted on December 22, 2017 and filed under Recipe, Recipe Redux.