This recipe came to me in a moment of devine enlightenment standing over the stove! I wanted to make a unique salad that could use up some of my herbs. I also wanted it to have some depth and add a taste of Autumn. This turned out to be a great recipe that will be sure to impress your guests at your next dinner party 😉
1/2 onion chopped
1/4 cup dried cranberries
1/4 cup pecans
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
Fresh sage leaves (5)
2 tablespoons butter
pinch of salt
1 teaspoon brown sugar (yummy!)
In a sauce pan melt your butter. Add in the onion, cranberries, and sage. Sprinkle in a pinch of salt.
Let all the onions and cranberries soak up all that brown butter with sage, about 3-4 minutes.
Next add in the pecans…
In a bowl combine the spinach leaves, fresh basil, and parsley. Drizzle on 2 tablespoons of olive oil and a splash of balsamic vinegar. Season with a good shake of onion powder and garlic powder. Toss together.
Now back to the saucepan, when the onions have turned a lovely golden brown add in the brown sugar and stir to coat on low heat for another minute.
Add the onion mixture from the saucepan to the bowl of mixed greens.
Gently combine and serve 🙂
The flavors of brown butter and sage taste much healthier when served on a bed of herbs and spinach 😉
I hope you enjoy!
We sure did…Happy Fall!