Spinach Salad + Dressing
Directions
- 1Add dressing ingredients to an airtight container, shake until combined, taste and adjust.
- 2Arrange salad ingredients on a platter or bowl, pour dressing over, and serve immediately
Ingredients
- 0.5 cup avocado oil
- 0.25 cup rosé vinegar (or red or white wine vinegar
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon diced shallot
- 1 teaspoon dried parsley
- 0.25 teaspoon coarse kosher salt
- 0.25 teaspoon black pepper
- 5 ounces spinach
- 2 cups broccoli florets
- 1 cup blue cheese
- 0.5 cup pecans
- 0.5 cup dried cranberries
- 0.5 cup pumpkin seeds
- 1 sliced shallot
Equipment
airtight container or jarmason jarsmall bowlserving platter or large bowl
Tips
- Dress the salad right before serving to prevent the spinach from wilting.
- If you make the dressing ahead of time, give it a good shake so that it is well combined.
- Fresh baby spinach is the best variety to use for this salad.
- Store salad and dressing separately in airtight containers in fridge for 2-3 days/5 days respectively.
- Do not freeze
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