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:

Quickview
238k Calories
5g Protein
18g Total Fat
15g Carbs
17% Health Score
Limit These
Calories
238k
12%

Fat
18g
28%

  Saturated Fat
1g
11%

Carbohydrates
15g
5%

  Sugar
9g
10%

Cholesterol
0.0mg
0%

Sodium
193mg
8%

Get Enough Of These
Protein
5g
11%

Vitamin K
151µg
144%

Vitamin A
3222IU
64%

Manganese
0.78mg
39%

Vitamin E
5mg
36%

Magnesium
89mg
22%

Vitamin C
17mg
21%

Folate
76µg
19%

Phosphorus
142mg
14%

Fiber
3g
13%

Copper
0.25mg
12%

Potassium
392mg
11%

Vitamin B2
0.19mg
11%

Iron
1mg
11%

Calcium
97mg
10%

Zinc
0.99mg
7%

Vitamin B6
0.12mg
6%

Vitamin B1
0.07mg
5%

Vitamin B3
0.93mg
5%

Selenium
2µg
3%

Vitamin B5
0.21mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Peanut Butter Coconut Oatmeal Bites
Yummy Quiche
Sesame Chicken
No Bake Cannoli Eclair Cake
Roasted Delicata Squash & Wild Rice Salad
Zakary Pelaccio's Curry Leaf Fried Chicken
Mini Stuffed Meatloaf with a Ketchup Glaze
Cook the Book: Pickled Ginger Peaches
Tortellini and Garden Vegetable Bake
Portabella Mushroom & Spinach Subs
Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Buffalo Pierogis

Foodnetwork

Sunset Sangria

Recipe Girl

Turbinado Creme Brulee Tart

Foodnetwork

Roasted Garlic Puff Pastry Flatbread (+ Pantry Crashers Video)

Mother Thyme

Balsamic Roasted Sausage, Sweet Peppers and Potatoes

My Gourmet Connection