Can I offer you a salad? No, the blog hasn’t been hacked, there actually is a salad on here, but I think it’s a salad that even those with a strong sweet tooth will love, which is why I call it my Sweet Tooth Salad. This is my all time favorite salad. I actually shared an earlier version of this salad over three years ago here on the blog. While I was making myself one this week, I figured this gem of a salad could make another appearance here on the site.
Let’s be honest, I’m usually not the person who goes out to dinner and orders a salad. I’m just not that girl. Every now and then a salad will catch my eye, but for the most part, I want a nice hot meal that someone else made for me. And shopped for. And did the dishes for. And cleaned up after. But back to salad. I had a salad similar to this many years ago at a wedding, and I absolutely fell in love with it. It’s a great combo of so many flavors, with sweet and tart notes, crunchy bites, chewy bites, it’s got a lot going on.
I’m not a big recipe follower with things like salads. I don’t measure, I eyeball everything and what goes into my salad can be very dependent on what I’ve got in my fridge, and more often than not, what I did or did not forget at the store. When the stars align, this salad is made up of the following items… Baby spinach, dried cranberries, pomegranate seeds, sliced apples, feta cheese, candied pecans, grilled chicken and a drizzle of poppy seed dressing.
So. Darn. Good. If I’m serving this as a side, then I usually leave out chicken. If I want it as a main dish or complete meal, then chicken please! While this is my absolute favorite combo for this salad, I do mix it up. Feta can be swapped for blue cheese. Candied pecans (the amazing things that they are) can be swapped for regular pecans or walnuts. Apple or pear, whatever is on hand. And if one of the items is missing, that’s okay as well. Sometimes I skip the dressing all together. As always I’m all about flexibility and working with what you have.
I am not very scientific in my measuring with salads, and think that making them to taste and working with what you have and what you like (or do not like) is a great way to go. Here is a recipe outline for this salad…