Breakfast Salad with Warm Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I came up with this recipe while trying to jazz up our traditional Sunday waffles. My husband and I love the unique flavor with the warm pine nut crunch. -Renata Perry, Austin, TX Ingredients:
2 cups cubed fuji apple (about 3/4 pound) |
1 1/2 cups cubed asian pear or ripe pear (about 1 medium) |
1 cup coarsely chopped orange sections (about 1 large) |
1/2 cup cubed peeled kiwifruit |
1 tablespoon dried blueberries |
1 tablespoon dried cranberries |
1 tablespoon roasted sunflower seed kernels |
1 tablespoon unsalted pumpkinseed kernels |
cooking spray |
2 tablespoons pine nuts |
Directions:
1. Combine the first 8 ingredients in a medium bowl.
2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pine nuts to pan; cook for 3 minutes or until lightly browned, shaking pan frequently. Add pine nuts to salad; toss gently to combine. Serve immediately.
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