Spring Salad with Honey Sesame Vinaigrette

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Packed with nutrients and protein, this spring salad is made with spinach and arugula, red quinoa, chickpeas, cranberries, shredded butternut squash, pumpkin seeds, sliced almonds and a bit of crumbled goat cheese.  The dressing is a tangy homemade vinaigrette of white balsamic, tahini, olive oil, honey and kosher salt. Colorful and delightful!

Spring Salad with Honey Sesame Vinaigrette
Print Recipe
Servings Prep Time
8 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
25 minutes
Spring Salad with Honey Sesame Vinaigrette
Print Recipe
Servings Prep Time
8 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
25 minutes
Ingredients
Spring Salad (measurements can be adjusted to taste)
Honey Sesame Dressing
Servings: servings
Instructions
Quinoa
  1. Rinse and cook quinoa according to package or bulk food bin directions, i.e. Rinse well, then cook in pot on stovetop: 1 c quinoa to 1 1/3 cup water for about 20 minutes. Cover 5 minutes. Fluff with fork. Allow to cool.
Honey Sesame Dressing
  1. Blend in blender white balsamic, tahini, olive oil, honey, and salt.
Spring Salad
  1. Toss all ingredients together. Drizzle with dressing to taste.
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3 Comments
  1. Where can you find cranberries(organic?) sweetened w apple juice?

    Are there much, if any, benefits from farm raised salmon/ or smoked salmon?
    Are they harmful in any way?
    Thanks!