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Breakfast Salad with Warm Pine Nuts

Yield 4 servings (serving size: 1 cup)
"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

Nutrition Information

  • calories 178
  • caloriesfromfat 28 %
  • fat 5.5 g
  • satfat 0.5 g
  • monofat 1.3 g
  • polyfat 2.6 g
  • protein 2.8 g
  • carbohydrate 34.3 g
  • fiber 6.6 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 1 mg
  • calcium 43 mg

How to Make It

  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.