Sweet dried cherries, roasted walnuts and fresh pear make this spring goddess bowl a refreshing choice to lift the spirit and spring clean the spirit.
This big, leafy salad bursts with the delicate sweetness of spring.
Let these crisp, whole ingredients nourish your soul and inspire your inner kitchen witch to create something magical!
Elements of Goddess Bowl
This recipes features classic spirit-cleansing, passion-inducing ingredients chosen especially for their association with the spring Sabbats.
I love to incorporate preserved cherries in spring kitchen witch recipes.
(Last year, I used cherry jam in my Beltane Cherry Bourbon Strudel).
In modern witchcraft, cherries symbolize sensuality, new love, romance, and passion—all things intimately connected to the fertile earth of spring.
Because they come into season in the late summer months, preserved cherries (as in cherry jam and dried cherries) recall the previous summer, and prelude the summer to come.
The round, womanly shape of pears represent spring fertility and the pregnant possibility of new beginnings.
So taken by the pear was the Greek poet, Homer, he declared it “The Gift of the Gods.”
Incorporate pears into your goddess bowl to bless the end of the planting season, nourish new projects and encourage abundant energy.
Creativity flushes away emotional stagnation and decay with healing rainwater of a fresh brainstorm.
In this recipe, walnuts represent the act of creative healing.
Spring is a time for using your powers of inspiration to build up and outward.
Rather than healing by retreat, the metaphysical nature of walnuts encourages us to heal by doing.
This sprightly green leaf represents abundance and good fortune.
Use spinach as a base in this recipe to bless the garden for a bountiful harvest—either in your metaphorical garden, or your literal one.
The luxurious nectar of maple represents the wisdom, balance and prosperity of the tree it came from.
In this recipe, we use it to warm the soul and knock the last frost of winter from our hearts.
Plus, it makes you want to lick the bottom of your salad bowl, and how often does that happen?
*4 cups spinach
*3/4 cup thinly sliced pears
*6 tbsp dried, sweetened cherries
*1/2 cup blackberries
*feta cheese (optional)
For the Candied Walnuts
*3/4 cup walnuts
*2 tbsp maple syrup
*1 tbsp brown or coconut sugar
*1 tbsp melted coconut oil
*1/2 tsp ground cinnamon
*1/4 tsp salt
For the Dressing
*3 tbsp maple syrup
*1 tbsp dijon mustard
*2 tbsp organic mayo
Preheat oven to 350 degrees.
In a medium sized bowl, mix maple syrup, sugar, melted coconut sugar and cinnamon. Toss walnuts in and stir them to coat.
Spread out walnuts on a parchment-lined cookies sheet. Bake for 10-12 minutes, or until golden and fragrant.
Remove them and allow them too cool. (Don’t worry if they’re goopy).
Whisk together organic mayo, maple syrup and dijon mustard. Keep whisking until creamy and smooth.
Toss together spinach, thinly sliced pears, blackberries, dried cherries, blackberries and feta.
Top with cooled candied walnuts and dressing.
Serve immediately and enjoy.