This delightful Blueberry Fennel Salad with Toasted Maple Seeds and Coconut Meyer Lemon Vinaigrette is perfect for any occasion. The toasted maple seeds bring a crunchy and slight sweetness to the salad. The blueberries are the perfect complement to the creamy vinaigrette. The combination of these ingredients creates a wonderful experience for the pallet.
These have to be some of the craziest times I have ever experienced in my life! I’m not just talking about the virus but also the smoke from all the fires. I can’t say that I have been completely upbeat through it, but I do know that it is up to me to maintain my sanity by staying as positive as possible. It’s easier said than done and it takes practice. I try to become an observer instead of reacting when I start to feel fear or frustration. I let the feeling move through me but I do not attach to it. One thing is for sure; we all take clean air for granted. We have been stuck inside our house for over a month. When there is a break in the smoke, we immediately take advantage of it by airing out the house and going for a walk. During our walk today, I was marveling over the trees, ocean and the dolphins. These might be tough times, tougher for some than others but I believe that they will pass and that is what I focus on.
Blueberry Basil Salad with Toasted Maple Seeds and Coconut Meyer Lemon Vinaigrette - CaliZona
Ingredients
- 8 Cups Red Leaf Butter Lettuce - chopped
- 4 Cups Arugula or Spinach
- 1 Fennel Bulb - thinly sliced
- 2 Cups Red Cabbage - thinly sliced or minced
- 1/2 Cup Basil - minced
- 1 Basket Blueberries
- 8 oz. Goat Cheese - or to taste
- Toasted Maple Seeds - to taste - recipe below
Toasted Maple Seeds
- 3/4 Cup Pepita Seeds
- 1/4 Cup Sunflower Seeds
- 2 Tablespoons Sesame Seeds
- 1 Tablespoon Extra Virgin Olive Oil
- 1 1/2 Tablespoons Maple Syrup
- 1/2 Teaspoon Sea Salt
Coconut Meyer Lemon Vinaigrette
- 1/2 Teaspoon Dijon Mustard
- 2 Tablespoons Champagne
- 1/4 Cup Meyer Lemon - fresh squeezed
- 1 Teaspoon Lemon Zest
- 1 Garlic - minced
- 1/2 Teaspoon Sea Salt - or to taste
- 1/4 Cup Coconut Oil - melted
- 1/2 Cup Coconut Milk
Instructions
Maple Seeds
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Preheat oven to 350 degrees and place rack in the middle of the oven.
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Add all the ingredients to a cast iron or a saute pan and turn the on stove onto medium heat.
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As soon as it starts to bubble or get hot, stir continuously, they will start to get really sticky.
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When all the moisture is gone and the syrup on the pan starts to become brown, remove from heat. (about 8 minutes)
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Spread onto a parchment-lined baking sheet. Separate them as best you can.
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Place the seeds in the oven on the middle rack for 8 minutes.
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Remove and let cool completely.
Coconut Meyer Lemon Vinaigrette
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Melt the coconut oil on low heat in a small pan.
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Add everything to a medium bowl except the coconut oil and whisk together.
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Whisk in the melted coconut oil. Set aside.
Assembly
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In a large bowl, mix the lettuce, arugula, red cabbage, fennel and basil together.
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Top with blueberries, chevre and maple seeds.
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Serve the dressing on the side.
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You can serve the seeds and cheese on the side if you prefer.
