Summer Salad with Homemade Blackberry Vinaigrette

Ingredients

• Candied Walnut
• 1/2 cup raw walnut halves
• 2 tbsp. pure maple syrup
• Salad:
• 1 lb. boneless, skinless chicken breasts
• 2 medium zucchini sliced in half lengthwis
• 2 tbsp. extra virgin olive oil
• 8 cups salad greens spring mix or baby spinach
• 2 peaches pitted and sliced
• 1 1/2 cups blackberries
• 1/2 red onion thinly sliced
• 1/4 cup sunflower seeds roasted & salted
• 2 oz. soft goat cheese crumbled
• Dressing:
• 1/2 cup blackberries
• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 tbsp. pure maple syrup
• 2 tsp. dijon mustard
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper

Instructions

1. 1. To make the candied walnuts: Place walnuts and maple syrup in a non-stick skillet set over medium heat. Cook for about 5 minutes or until the maple syrup reduces and the nuts are toasted. Transfer nuts to a parchment lined baking sheet. Spread nuts in an even layer to cool while you prepare the salad.
2. 2. To make the dressing: Place blackberries in a mason jar and use a wooden spoon to muddle until the fruit is mashed and releases juice. Add olive oil, balsamic vinegar, maple syrup, dijon, salt, and ground black pepper to the jar and whisk or shake vigorously to combine. Set aside.
3. 3. Coat chicken breasts with 1 tablespoon of olive oil. Season with salt and ground black pepper. Repeat with the zucchini halves.
4. 4. Heat grill or grill pan to medium-high heat, about 400°F. Grill chicken 5 to 7 minutes per side or until internal temperature reaches 165°F. Grill zucchini halves cut side down for 3 to 4 minutes or until grill marks appear.
5. 5. To assemble the salad: place greens on a large salad platter. Arrange peaches, blackberries, red onion, candied walnuts, sunflower seeds, and goat cheese on top. Slice chicken breasts and chop grilled zucchini halves into wedges and add to salad.
6. 6. Drizzle half the dressing over the salad. Serve with remaining dressing.