The Salad:
- 4 cups chopped spinach
- 1 large carrot, shredded
- 4–6 medjool dates
- 2 green onions
- 1 cup cooked quinoa
- 1 cup cooked chickpeas, drained and rinsed
- 1/2 cup raw cashew pieces
Dressing:
- 2 tbsp. tahini
- 1 tsp. olive oil
- 2 tbsp. lemon juice
- 1 garlic clove
- 2 tsp. apple cider vinegar
- 1/2 tsp. turmeric
- 1/4 tsp. coriander
- 1/4 tsp. cumin
- Pinch of cinnamon
- Salt and pepper to taste
Directions
- 1. Add the spinach to a large bowl. Set aside.
- 2. Prepare your other ingredients, starting with the carrots. Add these to the bowl.
- 3. Pit and chop the medjool dates into quarters and add them to the bowl.
- 4. Thinly slice the green onions, using both the white and green parts, and add those to the bowl as well.
- 5. Whisk together all of the dressing ingredients until incorporated and smooth. Add a little water if the dressing is too thick.
- 6. Gently toss the salad ingredients together to combine.
Summary
Preparation Time
10 min
Suggestions
You can also add avocados and tomatoes for variety.
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