Baby Spinach Salad with Sweet Tahini Dressing

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Sometimes the simplest things are the best.  This recipe requires just 20 minutes from start to finish and it results in a deliciously crisp and satisfying salad. It’s a mix of fresh veggies, sweet and tangy pomegranate arils, creamy avocado and a sweet and creamy maple/tahini dressing. Perfect for a light lunch or as a side dish.

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This salad is fast and simple to make, creamy, crispy, fresh, sweet, tangy and reminiscent of summer…It’s a nice change up from the heartier winter foods.

Plus it’s practically a gold mine of immune boosting ingredients to keep you healthy at a time of year when so many people are sick! It’s full of vitamins, antioxidants and healthy fats!

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Baby Spinach Salad With Sweet Tahini Dressing

Makes 2 large salads


  • 2 packed cups baby spinach
  • 2 leaves of green swiss chard, chopped (or more spinach)
  • 1 avocado cut into salad sized pieces.
  • 1 red bell pepper, chopped
  • 1/2 of a large red onion, chopped
  • 1/2 of a medium sized beet, peeled and grated
  • seeds from 1/4 of a large pomegranate (or more to taste)
  • handful of cashews and walnuts

Sweet Tahini Dressing (inspired by Kathy Patalskys Maple Tahini Dressing)

  • 3 tbsp tahini
  • 2 tbsp apple cider vinegar
  • 3 tsp lemon juice
  • 4-5 tsp maple syrup
  • 1 tbsp water
  • generous pinch of black pepper
  1. To make the dressing, mix all ingredients in a small cup or bowl. Use a fork and whisk until everything is well mixed and creamy
  2. Wash and dry the spinach well and then mix in a bowl with all other salad ingredients
  3. stir in the dressing and transfer salad to two bowls.
  4. Top with extra pomegranate seeds and nuts

 

 

 

 

 

 

2 Comment

  1. Yum! I look forward to following your blog 😉
    April from The Thin Kitchen

  2. cjm11 says:

    Thanks! I look forward to having you here!:)

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