Is it completely cliché that my first post after the New Year is a salad? It is, isn’t it?
What can I say, I’ve always been a bit predictable… And while I certainly can’t say I’ve eaten 100% clean since the start of the New Year, I’m determined to get back on track. MORE whole foods and fresh produce, LESS tasty sweets. That’s my goal. And this Goat Cheese Salad with Maple Poppyseed Dressing is a great start!
If you’ve followed Lemons and Basil for long, you likely know of Josh’s and my love for New England, specifically Vermont in the Fall. We’ve gone the last four years, soaking in the vivid colors, cool air, and delicious food. SO, this is my Vermont-inspired salad. Loaded with crisp, slightly tart apples, shaved carrots, creamy goat cheese, and pumpkin seeds, it’s both refreshing and filling. As for the dressing, the apple and poppy seeds give it a hearty texture, while the maple syrup perfectly contrast the bite from the balsamic vinegar. In short, it’s yummy.
Regardless of whether your New Year’s resolution{s} has anything to do with food, I hope you’ll give this Goat Cheese Salad a try!
Goat Cheese Salad with Maple Poppyseed Dressing
Ingredients
- MAPLE POPPYSEED Dressing:
- 1/2 medium apple peeled and sliced {I used pink lady}
- 2 tbsp lemon juice
- 2 tbsp water {or substitute with 2 more tbsp olive oil and skip water}
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 1 tsp poppyseed
- FOR THE SALAD:
- 4-6 cups organic fresh spinach or spring mix
- 1 large carrot shaved or chopped
- 1 medium crisp and tart apple thinly sliced {I used pink lady}
- 1/4 cup garbanzo beans rinsed and drained
- 2 ounces goat cheese
- 2 tbsp pumpkin seeds
Instructions
- FOR THE DRESSING:
- Add all ingredients for dressing to Nutribullet and blend for 15-20 seconds or until smooth consistency is reached. *Dressing serves 6-7, 2 tbsp each
- FOR THE SALAD:
- Divide all ingredients into two large plates or bowls, drizzle with dressing and serve.