Happy Thursday!! We’ve got a delicious, SUPER easy salad to share with you today. It’s got baby spinach and kale, dried cranberries, homemade croutons, jura montagne cheese and a quick maple Dijon vinaigrette. Truth be told, I had a hard time naming this salad. When I asked mom what I should call it, she said “yummy”. So I guess that means she approves.
The homemade croutons are so simple and only take 15 minutes to make, but if you’re rushed on time or want to make it even easier, substitute with some store bought croutons. The tangy dressing with the sweet cranberries, savoury cheese and crunchy/chewy croutons make this salad fantastic! Really guys, give it a go.
Plus, if you’re like me and indulged in some (or lots of) chocolate yesterday, a salad is just what I needed to ease the burden on my stomach. I’m all about balance after all.
Kale and Spinach Salad with Homemade Croutons and Maple Dijon Vanaigrette
A fantastic salad that's got all the components you want: it's sweet, savoury, tangy, and crunchy.
- 6 cups baby spinach kale mixture
- 1/4 cup dried cranberries
- 1/2 cup Jura Montgane cheese, grated
- 1 cup carrots, grated in long strips
- croutons, homemade or store bought
Maple Dijon Vanaigrette
- 2 Tbsp olive oil, extra virgin
- 2 tbsp white wine vinegar
- 4 tsp maple syrup
- 2 tsp Dijon mustard
- salt and pepper, to taste
In a mason jar, add all ingredients for vinaigrette and shake to combine.
In a large bowl, add all salad ingredients, and toss to combine. Drizzle with maple Dijon vinaigrette and serve.
Crunchy, chewy and SO easy to make.
- 4 cups multigrain bread, cubed
- 1/4 cup olive oil, extra virgin
- 1/4 tsp garlic powder
- salt, to taste
Preheat oven to 350F. Line a baking sheet with parchment paper, add all ingredients to baking sheet and toss well to combine. Spread apart on sheet and bake for 10-15 minutes until well browned and crunchy, but with a bit of a chewy texture.