Ingredients
Scale
For the Dressing:
- 1/4 cup plain goat cheese
- 4 tablespoons extra virgin olive oil
- 1 tablespoon honey (or more to taste)
- 1 tablespoon red or white wine vinegar
- 2 tablespoons water
- Salt and Pepper, to taste
For the Salad:
- 4 cups green or red swiss chard, washed well and torn into bite-sized pieces
- 1 cup baby spinach (or more swiss chard)
- 1/2 cup fresh blueberries
- 1/2 cup fresh strawberries, sliced
- 1/4 cup walnuts, chopped
- 1–2 tablespoons hemp seeds
Instructions
For the Dressing:
- Add the goat cheese, olive oil, honey, vinegar, water and salt and pepper to a high speed blender, food processor or NutriBullet. Blend until smooth and even. Taste the dressing and adjust for honey, salt and pepper to taste if needed.
- Transfer to a mason jar or air tight container. Keep in the fridge for up to 5 days.
For the Salad:
- In a large mixing bowl or salad bowl, add the swiss chard and spinach (if using). Top with berries and nuts.
- Pour about half the dressing over top of the lettuce mixture and toss to combine and coat the leaves.
- Sprinkle the walnuts and hemp seeds over top.
- Serve with additional dressing on the side, if needed.
- Prep Time: 10 minutes