30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Cranberry And Sunflower Seed Wild Greens
A sophisticated salad featuring homemade candied cranberries, spiced sunflower seeds, and shavings of aged Gouda cheese, dressed with a champagne vinaigrette.
Total Time
45
Yield
4
Calories
320 cal
Difficulty
Medium
Cuisine
French
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What You'll Need
Equipment:
Small saucepan, Baking sheet, Small bowl, Large bowl, Whisk, Vegetable peeler (for Gouda) •
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Instructions
Make Candied Cranberries: Combine Sugar and Water in a small saucepan. Bring to a boil, then add Fresh Cranberries. Simmer for 10-12 minutes, or until cranberries are plump and translucent. Drain and let cool.
Preheat oven to 325°F (160°C). Toss Sunflower Seeds with Smoked Paprika and Cayenne Pepper. Spread on a baking sheet and toast for 5-8 minutes, or until fragrant and lightly browned. Let cool.
In a small bowl, whisk together Champagne Vinegar, Olive Oil, Shallot, Salt, and White Pepper until emulsified.
In a large bowl, combine the Greens, Candied Cranberries, and Spiced Sunflower Seeds.
Pour the Vinaigrette over the salad and toss gently to coat.
