This super salad is hearty while still being a light summer side. Super easy to create too!
One head of lacinato kale
One can of chickpeas
Two cups of cooked quinoa
One cup basil leaves (chopped up depending on the size)
Eight crimini mushrooms
One gala apple
1/2 red onion
3/4 cup tahini
1 tbsp apple cider vinegar
1 tbsp tamari sauce
Juice from half a lemon or lime
1-2 tsp pure maple syrup
1 tbsp water
1 mason jar
Spiralize the zucchini and the carrots and set aside
Cut or tear kale into manageable pieces, small or large, doesn’t matter
Massage kale with a pinch of salt and some lemon juice and set aside
Sautee chickpeas and mushrooms in a pan with salt and pepper
Cook quinoa as per directions on bag
When the warm ingredients are done cooking add them to the bowl with the kale
Slice the other ingredients and add them to the salad along with the spirazlied veggies
Dress with the dressing mixed by shaking your mason jar. Taste dressing to see if you prefer more sweetness from the syrup or adding a bit more salt or vinegar. More water can be added if you prefer a thinner dressing.
Voila! That’s it! Super fast, healthy and really yummy the next day. To ensure the avocado and apples don’t brown too fast, juice the other half of the lemon or lime over the salad before storing in refrigerator. Perfect for your next summer bbq.
Fresh Spinach Salad with Pomegranate, Squash and Goat Cheese
This salad was super simple to put together and so amazing! I have been getting back into my salad eating ways but I am trying a variety of new flavour combos. I love taking salads to work for lunch, especially salads that hold up well and don’t get soggy. I also like my salads to be heartier and more filling! This one is sure to please whether it is just a salad for lunch or an appetizer when you have company over! Pair with a nice foccacia and a pinot noir and you are golden!!
Makes 2 larger portions or 4 smaller portions
1 acorn squash
2 cups cherry tomatos
Half of a pomegranate
1.5 cups of quinoa
2 cups of spinach
Goat cheese crumbles
Start by roasting the sliced acorn squash and cherry tomatoes in the oven at about 375 degrees. Roast in coconut oil for 20 min or until the squash is soft, golden and slightly caramelized and crisp, and the tomatoes are rupturing.
Cook the quinoa as per package directions.
To put the salad together, lay a bed of spinach out on the plates. Layer with the squash and tomatoes, then add the spoonfuls of quinoa. Sprinkle with pomegranate seeds and crumbles of goat cheese. Drizzle with equal parts olive oil and balsamic.
Light and Simple Spinach Salad
I was wanting a super light, healthy and tasty salad. This is what I came up with while scrambling around at Superstore today. You could definitely dress it up a bit more but I actually am really digging the simplicity of these few ingredients.
1-2 cups of Spinach
1/4 cup of Mixed nuts (cashews, pecans, walnuts, almonds – can be raw or salted, whatever you prefer).
2 tsp of Nutritional Yeast
1 Tablespoon of Dijon Mustard
3 tbsp of Cold-Pressed Extra Virgin Olive Oil
Pomegranate Seeds of one pomegranate
Pinch of Salt & Pepper
1 Tbsp of Maple Syrup
In a small bowl combine about 3 tbsp of olive oil with 2 tsp of nutritional yeast, 1 tbsp of dijon mustard and 1 tbsp of maple syrup. Whisk together. Add salt & pepper to taste. Try a sample and if you prefer a sweeter dressing add more syrup or saltier add more salt or dijon accordingly. I always play with the ingredient amounts.
On a medium-sized plate gently scatter all ingredients and drizzle with the dressing.