Buckets of Burlap: A Savory Spring Salad

I don’t know about you, but I love a really good salad. I mean, I’m a could-eat-salad-every-single-day kinda girl :)

And this salad…oh you’re going to want to rush to the market (we call it grocery store) and get these simple ingredients right away…

This time of year, when the veggies are fresh, I enjoy making salads for lunch. And sandwiches. But we’ll talk sandwiches another day. Today is all about the Green Well Salad. And this may come as a huge surprise to you…but I am not responsible for the invention of this salad ;)

The recipe is from the book, Bread & Wine, written by the amazing Shauna Niequist. This book is a must-read…her stories of travel and friendship are captivating. And the recipes are for people like you & me, you know, real people who just like to cook for our families in our kitchens :) I will be trying out many of her recipes this spring & summer.

The Green Well Salad recipe calls for simple ingredients: mixed greens, grapes, pears, walnuts, and goat cheese…to name a few. But my favorite was the addition of caramelized onions. Oh the fla-vah!! And your kitchen will smell like a fancy restaurant all day when you caramelize onions on the stove…then you will want to call me and thank me for passing this recipe onto you :)

HERE is the link to the entire recipe with instructions.

On a side note, you may notice a slight variation in my salad. I was forced to use pecans instead of roasted walnuts, because the walnuts were left roasting in the oven FAR TOO LONG. Yes. I burned them until they looked like ants on a cookie sheet. I can not help the fact that I was too busy taking a photo of the homemade vinaigrette that I just so proudly created :) Don’t judge.