Warm Evergreen Mix (Printable)
A cozy blend of warm evergreens offering rich, inviting flavors.
# What You’ll Need:
→ Greens
01 - 4 cups fresh kale, stems removed and chopped
02 - 2 cups fresh spinach leaves, washed
03 - 1 cup arugula
→ Vegetables
04 - 1 large carrot, peeled and julienned
05 - 1 cup cherry tomatoes, halved
06 - 1 small cucumber, thinly sliced
→ Dressing
07 - 3 tablespoons extra virgin olive oil
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon honey
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper to taste
# How-To Steps:
01 - Thoroughly rinse kale, spinach, and arugula under cold water. Remove kale stems, then chop all greens into bite-sized pieces.
02 - Peel and julienne the carrot. Halve the cherry tomatoes and thinly slice the cucumber.
03 - In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until fully emulsified.
04 - In a large salad bowl, combine greens and prepared vegetables. Drizzle with dressing and toss gently until evenly coated.
05 - Divide the salad into four portions and serve fresh.
# Expert Advice:
01 -
- Incredibly Easy: This recipe comes together with minimal effort for a gourmet-tasting result.
- Sweet & Savory: The perfect balance of salty nuts, sweet brown sugar, and aromatic herbs.
- Perfect for Parties: A guaranteed crowd-pleaser that's easy to make in large batches for holiday events.
- Festive Aroma: Baking this mix makes your entire house smell like the holidays!
02 -
- Single Layer is Key: Spread the nuts in an even, single layer on the baking sheet. This ensures they toast evenly instead of steaming, resulting in a crunchier final product.
- Don't Burn the Glaze: When melting the butter and sugar, keep the heat on medium and stir constantly to prevent the sugar from burning.
- Add Cranberries Last: Wait to stir in the dried cranberries until after the nuts have been baked and slightly cooled. If you bake them, they can become unpleasantly hard and chewy.