Spinach Salad with Toasted Pepitas and Creamy Vegan Dressing
The recipe Spinach Salad with Toasted Pepitas and Creamy Vegan Dressing can be made in roughly 27 minutes. For $1.22 per serving, you get a side dish that serves 4. One portion of this dish contains around 5g of protein, 15g of fat, and a total of 208 calories. This recipe is liked by 244 foodies and cooks. If you have Salt & Pepper, grapeseed oil, roma tomato, and a few other ingredients on hand, you can make it. It is brought to you by Minimalist Baker. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a super spoonacular score of 95%. Similar recipes include Roasted Butternut Squash and Spinach Salad with Toasted Almond Dressing, Creamy Tofu Ginger Salad Dressing (Vegan), and Baby Spinach Salad With Creamy Dijon Dressing.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 7 minutes
Ingredients:
2 Tbsp maple syrup or agave nectar (or sub honey if not vegan)
3 Tbsp salted creamy almond butter (if unsalted, add a pinch more salt)
2-3 Tbsp unsweetened almond milk (amount depends on desired consistency)
1/2 cup artichoke hearts, well drained + halved
4 large handfuls baby spinach or mixed greens (organic when possible)
1/2 cucumber, thinly sliced
3 tsp dijon mustard (or sub spicy)
1 Tbsp olive or grapeseed oil
1/4 cup raw pumpkin seeds (roasting instructions below | or buy roasted, salted pepitas)
1/4 red onion, thinly sliced
1 roma tomato, sliced
healthy pinch each salt and pepper
Pinch sea salt
Optional: 1-2 Tbsp neutral oil, such as grape seed, for added creaminess
Equipment:
oven
baking sheet
mixing bowl
whisk
Cooking instruction summary:
Preheat oven to 350 degrees and toss pumpkin seeds in 1 Tbsp olive or grapeseed oil and a pinch sea salt. Spread onto a baking sheet and toast for 7-9 minutes, or until fragrant and very light brown - watch them closely as they can burn easily.While the pumpkin seeds are roasting, prepare veggies and add to a mixing bowl. Set aside.Prepare dressing by adding mustard, almond butter, maple syrup and salt and pepper to a small mixing bowl and whisking to combine. Then add almond milk to thin. Go for your desired consistency - creamy but pourable. Add in another splash of a neutral oil - such as grape seed - if desired for extra body/creaminess. Taste and adjust seasonings as needed.Dress salad with dressing and toss, then top with toasted pumpkin seeds and serve. Leftovers store well in the fridge (when undressed), though best when fresh.
Step by step:
1. Preheat oven to 350 degrees and toss pumpkin seeds in 1 Tbsp olive or grapeseed oil and a pinch sea salt.
2. Spread onto a baking sheet and toast for 7-9 minutes, or until fragrant and very light brown - watch them closely as they can burn easily.While the pumpkin seeds are roasting, prepare veggies and add to a mixing bowl. Set aside.Prepare dressing by adding mustard, almond butter, maple syrup and salt and pepper to a small mixing bowl and whisking to combine. Then add almond milk to thin. Go for your desired consistency - creamy but pourable.
3. Add in another splash of a neutral oil - such as grape seed - if desired for extra body/creaminess. Taste and adjust seasonings as needed.Dress salad with dressing and toss, then top with toasted pumpkin seeds and serve. Leftovers store well in the fridge (when undressed), though best when fresh.
Nutrition Information:
covered percent of daily need
