Recipes

Today is officially the first day of spring! A big bright salad just screams springtime to me. This Blueberry Arugula Salad incorporates a bright green spring mix with fresh blueberries. Then we add in some goat cheese for creaminess & toasted sunflower seeds for a little extra crunch!

Blueberry Arugula Salad | www.sweetteasweetie.com

Just look at all of those colors! This is the kind of eating the rainbow that I can get behind!
Blueberry Arugula Salad | www.sweetteasweetie.com Blueberry Arugula Salad | www.sweetteasweetie.com

Line a baking sheet with aluminum foil. Spread sunflower seeds evenly across the top. Make sure they aren’t piled on top of each other or you will end up with some burnt & some not toasted. Lightly spritz with some olive oil. If you got the unsalted kind, you can sprinkle a little sea salt on top. If not, leave them as is. Heat your oven to 350 degrees. Pop the sunflower seeds in for about 15-20 minutes. Check in on them every so often to make sure they aren’t burning. When they are done, sprinkle over your salad to add a nice salty crunch! Blueberry Arugula Salad | www.sweetteasweetie.com

Now I think that the creaminess of the goat cheese & the juicy blueberries, combined with the salt and the crunch from the toasted sunflower seeds gives the salad enough flavor that you don’t need to use a salad dressing. If you are a die hard devotee to salad dressing, I would recommend opting for a light poppy seed dressing or a little bit of oil and vinegar.

Blueberry Arugula Salad | www.sweetteasweetie.com

I served this along side a meal for some friends & it easily fed the 6 of us. Another option is to portion it out with some grilled chicken for a healthy lunch meal prep for the week!

Blueberry Arugula Salad | www.sweetteasweetie.com

Although this is a favorite salad of mine, while I am pregnant & not able to eat the goat cheese, I have been substituting cottage cheese. It’s yummy but I am looking forward to getting back to goat cheese!

Blueberry Arugula Salad | www.sweetteasweetie.com

Blueberry Arugula Salad

Ingredients

  • 5 ounces spring greens
  • 1 pint blueberries
  • 2 ounces goat cheese
  • 1/2 cup sunflower seeds

Instructions

  1. Wash greens & blueberries very well.
  2. Crumble goat cheese.
  3. Preheat oven to 350 degrees.
  4. Line a baking sheet with aluminum foil.
  5. Spread sunflower seeds evenly across the top.
  6. Lightly spritz with some olive oil.
  7. Pop the sunflower seeds into the oven for about 15-20 minutes.
  8. Toss together the greens, blueberries, goat cheese & sunflower seeds.
  9. Serve with a poppy seed dressing or olive oil & vinegar.
http://sweetteasweetie.com/blueberry-arugula-salad/

What kind of salads are you eating right now?

This Polish Kielbasa is one that my grandmother from North Dakota (then later California) always made. Growing up with freezing cold North Dakota winters meant lots of hearty, heart warming meals. This is a one pan dish that is loaded with vegetables, hearty potatoes, and the star of the dish…Polish Keilbasa sausage. To make it, […]

Continue Reading

One of my favorite recipes for St. Patrick’s Day is this Green Watergate Jello Salad. Usually I would celebrate with this End of the Rainbow martini, but while our little one is still growing, I am opting for another seasonal treat! Have one for me! While this same salad also goes by the nicknames of […]

Continue Reading

Bacon, Cheddar, Chive Biscuits are one of my favorite baked goods to make. I don’t make these biscuits very often because they take some time to hand toss. I usually opt for Three Ingredient Biscuits to save time & effort, but these are just so flavorful! Also, I don’t make these very often because I […]

Continue Reading

Sometimes you need a nice straight flavored butter, such as when making a grilled cheese or cooking pasta, but sometimes life just calls for a flavored butter. I am a fanatic about combining sweet with salty. I recently shared this recipe for Bacon, Cheddar, Chive Biscuits, and let me tell you, that is an item […]

Continue Reading

As a lifelong Presbyterian, when I saw this recipe for Presbyterian Soup, I knew it was something I needed to serve for my small group. I couldn’t get over the hilarity of Presbyterians chowing down on our namesake dish. Is it just me that is amused? Its a recipe that has been handed down throughout […]

Continue Reading

Valentine’s Day is on a Tuesday so I’m sharing these yummy cinnamon rolls now so that you have time to make them this weekend. That way on Tuesday you can just warm them up & enjoy a romantic breakfast with your hunny! This is my grandmother’s recipe. My grandmother always seemed to be baking something. […]

Continue Reading

I have been using lemons like crazy this year! I love the fresh addition of that citrus zing. As a part of starting my mornings off right, I try to always have a glass of lemon water first thing in the morning. While not quite that healthy, these mini Lemon Blueberry Bundt Cakes are super […]

Continue Reading

It’s still January. Let’s keep with the healthy eating theme & incorporate some yummy salmon into your dinner. Most of you are familiar with crab cakes. Those delicious bites grace menus all over the country & passed trays at high end parties. Similar to crab cakes, I grew up eating salmon cakes. Take a can […]

Continue Reading

1 2 3 16