Friday, May 9, 2014

Spinach Salad with Orange Zest, Sunflower Seeds and Dried Cranberries

Hey Y'all. 

Long time no post. We recently moved and have taken a few trips to Nashville to visit the grandparents, so life has been super hectic lately. Freya will be four months old in just two-days and I am astounded by how much she's changed and grown already. She's begun to roll over like a champ and is making so many noises (her screeching is amazing!). She's my little pterodactyl and being her mother is a constant joy. 

In an effort to cleanse a bit for the summer, get ready to chase the little one once she starts crawling, and work on this crazy sugar addiction of mine, I'm trying to blog more healthy dishes these days. This whole baking cookies every week thing just ain't gonna fly no more. So here's a lovely, fragrant, easy salad for you...

It's versatile and tastes wonderful with a few heaping spoonfuls of al dente cooked farro and lentils (recipe forthcoming), which wilt it a bit and give it great texture and lots of protein. It's great on it's own too though.

Spinach Salad with Orange Zest, Sunflower Seeds and Dried Cranberries 
roughly 6 cups baby spinach
2 Tablespoons sunflower seeds, raw and unsalted
1/4 cup (or handful) dried cranberries
1/4 red onion, thinly sliced
1 carrot, thinly sliced
2 celery stalks, thinly sliced
1 scant Tablespoon olive oil
2 teaspoons balsamic vinegar
zest of an orange
salt and pepper to taste

Toss everything together and enjoy!

Here's the pterodactyl...