Caramelized Onions, Goat Cheese & Fruit Salad

By Brenna Masi, BA | Healthy Steps Lifestyle Center | Santa Rosa, CA

A bold, crisp summery salad that is sure to brighten up your meal with its variety of colors and flavors.

Servings: 6 | Prep Time: 25 | Cook Time: 20

Calories: 274 | Total Fat: 19g | Total Carbs: 21g | Protein: 6g

Ingredients:

Balsamic Vinaigrette:

1 tbsp. balsamic vinegar

½ lemon, squeezed

1 garlic clove, minced

2 tsp. Dijon mustard

1 tbsp. honey

4 tbsp. olive oil

Salt and pepper

Salad: ¼ c. pine nuts, toasted

Instructions:

1 large red onion, sliced in 1⁄8 inch thin half moons

1 tbsp. olive oil

1 tbsp. balsamic vinegar

1 tsp. brown sugar

2 small mangos, peeled, seeded, cut in into bite-size pieces

2 c. fresh blueberries

4 oz. goat cheese

2 c. fresh arugula

2 c. fresh spinach

Balsamic Vinaigrette Dressing: in a small bowl, whisk the balsamic vinegar, lemon, garlic, mustard and honey. Slowly whisk in the olive oil. Add salt and pepper to taste.

Salad: toast the pine nuts in a skillet over medium heat until they are slightly browned. Set aside to cool. In the same skillet on low heat, sauté the onions in the olive oil, add the balsamic vinegar and brown sugar. Cook low and very slow stirring once in a while until the onions turn a golden brown color all the way through, about 15-20 minutes. Meanwhile, slice the mangos and wash the blueberries and greens. Place all the ingredients into a large bowl and add half of the dressing and toss, adding more dressing only if necessary.