I love to make a big batch of this salad on Sunday night to pack for lunch all week. The key to a great salad (that you don’t get tired of) is TOPPINGS. This recipe will just be the salad itself, but I have topped it with a variety of leftover proteins from weeknight dinners (filet, chicken, salmon, shrimp) as well as prepped chicken on Sunday to top it with for the week. This recipe makes about 6 salads.

what you need:

• 8oz baby spinach
• 8oz baby kale
• 4 oz crumbled feta
• 1/3 cup craisins
• sliced almonds or candied walnuts (depending on how much time I have)
• balsamic vinaigrette dressing
• protein of your choice

what to do:

1. Chop your greens. This is important. No one wants a whole spinach leaf in their mouth.
2. Add all toppings except dressing. Mix to combine.
3. Top with protein of your choice.
4. Add dressing when you are ready to eat.
5. I make my dressing and store it separately to avoid soggy lettuce for meal prepping.

Candied Walnuts:

• toss 1 cup walnuts in maple syrup (just enough to coat) and 1 tsp cinnamon.
• Bake at 450 for 10 minutes, taking walnuts out to toss 3x throughout.
• Let cool entirely. Store in airtight container or top salad immediately
• Try not to eat them all in one sitting!