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Blueberry Basil Salad with Toasted Maple Seeds and Coconut Meyer Lemon Vinaigrette - CaliZona

4 - 6 servings

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

  1. Preheat oven to 350 degrees and place rack in the middle of the oven.
  2. Add all the ingredients to a cast iron or a saute pan and turn the on stove onto medium heat.
  3. As soon as it starts to bubble or get hot, stir continuously, they will start to get really sticky.
  4. When all the moisture is gone and the syrup on the pan starts to become brown, remove from heat. (about 8 minutes)
  5. Spread onto a parchment-lined baking sheet. Separate them as best you can.
  6. Place the seeds in the oven on the middle rack for 8 minutes.
  7. Remove and let cool completely.

Coconut Meyer Lemon Vinaigrette

  1. Melt the coconut oil on low heat in a small pan.
  2. Add everything to a medium bowl except the coconut oil and whisk together.
  3. Whisk in the melted coconut oil. Set aside.

Assembly

  1. In a large bowl, mix the lettuce, arugula, red cabbage, fennel and basil together.
  2. Top with blueberries, chevre and maple seeds.
  3. Serve the dressing on the side.
  4. You can serve the seeds and cheese on the side if you prefer.