Spring Salad with Honey Sesame Vinaigrette
Servings Prep Time
8servings 10 minutes
Cook Time
25minutes
Servings Prep Time
8servings 10 minutes
Cook Time
25minutes
Ingredients
Spring Salad (measurements can be adjusted to taste)
  • 8cups Spinach
  • 4cups arugula
  • 1cup cooked red quinoa
  • 1cup chickpeas
  • 1/2cup dried cranberriessweetened with apple juice
  • 1/2cup raw butternut squashshredded or grated–we just used a cheese grater, a mandolin would also work great
  • 1/2cup raw unsalted pumpkin seeds
  • 1/2cup almondssliced or slivered
  • 1/2cup goat cheese
Honey Sesame Dressing
  • 1/2 cup white balsamic vinegar
  • 1 1/2 tbsp tahini
  • 1tbsp olive oil
  • 1/2 tbsp raw honeyor whatever honey you have on hand
  • 1/2tsp kosher salt
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.