Kitchen Adventures || ‘Strawberry Fields’
Warm weather and sunshine is upon us! I am soaking it in and loving every minute of it! Warmer weather usually leads me to lighter and brighter recipes so that’s what you get this week.
This week is nuts for me. I have show opening tomorrow night! (SHAMELESS PLUG) which means it’s been a week of long days and late nights. I had to really be on top of meal prep for this week to make sure I had solid food to fuel me through all of the adventures! And, to keep Tim fed while he plays MVP at the gym!
I had actually prepped this recipe as a snack, but increase the serving size or throw some grilled chicken on it and it’s easily a meal.
I know, I know. Balsamic reduction sounds fancy and hard, but it’s not at all. DO NOT SKIP IT. The salad is good on it’s own, but if you know what’s good for you, you’ll make the reduction.
Ok, on with it! I have a ton to do at work before dress rehearsal tonight! Make the salad, come see the show, enjoy the sunshine!
INGREDIENTS & DIRECTIONS
For the salad
1 pint of strawberries
1 bag of spring greens
4 oz goat cheese
Slice those berries!
Create a soft and fluffy bed of spring greens in your meal prep containers (or if you’re eating it right away, toss it on a plate).
I chose to put my strawberries beside the greens as I was prepping because greens tend to do better as a prepped item when they aren’t completely combined, but I’m sure it would be fine if you layered them.
Divide the goat cheese and sprinkle on top of each salad and top with your pecans.
Save the reduction to put on right when you eat it so it doesn’t break down the greens.
For the pecans
1.5 cups raw pecan halves
2 TBSP maple syrup
1 tsp cinnamon
In the oven, toast the pecans for 4-5 minute (be careful not to burn them!) at 350 degrees. You can also do this in a frying pan on top of the stove.
In a gallon size bag, mix the maple syrup, cinnamon, and pecans and toss until completely coated.
Throw these puppies on top of your beautiful salad masterpiece.
For the balsamic reduction
2 cups balsamic vinegar
1/2 cup maple syrup (more if you want it sweeter)
Combine the balsamic and maple syrup in a medium saucepan.
Bring the mixture to a boil, reduce the heat and simmer for 20-25 minutes until it thickens enough to coat the back of a spoon.
Cool and transfer to a jar or container and keep in the fridge! Although, it won’t stay there long because you’re going to put this on everything….