You know I’m all about eating healthy, but sometimes girlfriend just needs to satisfy a sweet tooth.
Veggies don’t always have to be savory. And I’m here to proclaim that good news.
I bring you The Dessert Salad.
Oh yes.
Dessert.
Salad.
Hallelujah!
The Dessert Salad
{vegetarian}
{gluten-free}
Prep time: 15 minutes
Yield: 4 salads
Ingredients:
Salad
- 8 C mixed greens
- 4 large roasted beets, sliced
- grilled asparagus
- 4 oz goat cheese {or feta, or blue cheese… really any cheese you like}
- any other veggies {mushrooms, artichokes, beans}
Spiced Cocoa Candied Almonds
- 1/4 C sliced almonds
- 1 Tbs butter
- 1/2 Tbs brown sugar
- 1/2 Tbs cocoa powder
- 1/8 tsp chili powder
- 1/8 tsp cinnamon
Blueberry Balsamic Vinaigrette
- 1 Tbs finely chopped/smashed blueberries
- 1 Tbs olive oil
- 2 Tbs balsamic vinegar
- 1 Tbs honey
Instructions:
- In a large pan, melt butter and brown sugar over medium heat. Mix in cocoa, chili powder, and cinnamon. Add sliced almonds and toss well to coat for about 5 minutes.
- Remove almonds from heat, spread out and let cool on a piece of tin foil.
- In a small bowl, or salad dressing shaker, add all ingredients for Blueberry Balsamic Vinaigrette. Shake well.
- Combine salad ingredients, sprinkle with candied almonds, cheese, and drizzle vinaigrette on top. Enjoy!
_____
I love the spicy kick to the almonds. If you are more daring, add a little extra chili powder.
Try not to eat them all before they get on your salad…
Sweet, but not too sweet.
Just right for those afternoons when you need a little treat!
{Poet status.}
Have a great Thursday!
And the last thing, social media is intended to be social! Commenting {as you have done on my dear ol’ blog} and conversing with other bloggers/twitterers/facebookers makes people happy! I definitely don’t do enough of that myself, but it’s a goal I’m working on. 
