• Heat a large non-stick pan over medium-low.
• When hot, add almonds, 1 tbsp (2 tbsp) sugar and 1/2 tbsp (1 tbsp) water to the dry pan.
• Toast, stirring often, until almonds are golden-brown and coated in caramel glaze, 3-4 min.
• Carefully arrange almond pralines on a plate in a single layer. (NOTE: Be careful — caramel will be hot! Do not touch pralines until cool.)
• Sprinkle a pinch of salt over top.

• When almond pralines are done, reheat the same pan over medium.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until cooked through.**
• Season with garlic salt and pepper. Toss to coat.

• While protein shreds cook, core, then cut apple into 1/2-inch pieces.
• In a small bowl, add vinegar, blueberry jam, mustard, 1 tsp (2 tsp) water and 2 tbsp (4 tbsp) oil.
• Season with salt and pepper, then whisk to combine.
• When protein shreds are done, add spring mix to a large bowl.
• Drizzle half the blueberry vinaigrette over top, then toss to coat.

• Divide salad between plates. Top with apples, then protein shreds. 
• Drizzle remaining blueberry vinaigrette over top. 
• Sprinkle with almond pralines. 

If you've opted to get plant-based protein shreds, when the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until cooked through.** Season with garlic salt and pepper. Toss to coat. Top final plates with protein shreds.