Crunchy, Savory and Sweet Spinach Salad

Truth: I eat a lot of salads.
Falsehood: All salads are delicious.
Truth: Honey mustard is a wonderful invention.
Falsehood: I eat salads just because they’re good for me.
Truth: Salads can be downright awesome with the perfect combination of textures, sweetness and salt.
Falsehood: Crispy apples, crunchy toasted walnuts, mellow chickpeas and caramelized shallots drizzled with honey mustard just don’t work together. (SO FALSE.)
Truth: I love tawdry historical fiction dramas with a strong female protagonist. …which is totally besides the point, I’m sorry. (Not sorry.)

I also love everything about this salad – the combination of the apple, raisins and honey mustard almost make it a dessert, while the spinach, walnuts and chickpeas bring it back to lunchtime. And the caramelized shallots – they’re just there for a dash of sex appeal.

The Ultimate Spinach Salad
(makes 2 meal-sized servings)

- A few large handfuls of spinach (Baby spinach works well. I had English spinach so I cut the leaves into small ribbons.)
– 1 cup of cooked chickpeas, rinsed well
– 1 apple, sliced thin (I used a gala apple)
– 2 tablespoons of raisins
– 2 tablespoons of toasted walnuts
– 1 shallot, sliced thin
– 2-3 tablespoons of honey mustard dressing (see below)
– salt&pepper, to taste

To toast walnuts: place nuts in a dry skillet over a medium heat, tossing occasionally until slightly browned and fragrant (3-5 minutes).

To caramelize shallots: Heat 1 tablespoon of olive oil in a skillet over a medium heat. Add the shallot slices and a dash off salt and cook for 5 minutes, stirring occasionally. Reduce the heat to low and continue cooking for another 10 minutes. They should become dark brown in color without burning.

Place all your ingredients (besides the dressing) in a large bow. Add the dressing slowly, tossing as you go. Serve immediately.

Honey Mustard Dressing
– 2 tablespoons of honey
– 2 teaspoons of mustard (I used 1 teaspoon of wholegrain and 1 teaspoon of Dijon)
– 1 tablespoon of olive oil
– 1 teaspoon of white wine vinegar

Place ingredients in a small jar with a lid and shake well.

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One Comment to “Crunchy, Savory and Sweet Spinach Salad”

  1. I just made this and it was so delicious! I used currants instead of raisins and caramelised some brown onion instead of shallot. Yum!

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