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Spinach Salad with Carrot Ginger Dressing
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Spinach Salad with Carrot Ginger Dressing

Prep Time10 minutes
Total Time10 minutes
Course: Salad
Servings: 4 servings

Ingredients

  • 5 oz. baby spinach
  • 4 green onions, chopped
  • 1, 15-ounce can of chickpeas, drained and rinsed
  • 2 tbsp hemp hearts
  • 1 cup dried cherries
  • Carrot-Ginger Dressing (see below)

Carrot Ginger Dressing

  • 3 large carrots, washed, trimmed and coarsely chopped
  • 2 garlic cloves
  • ½ thumb-sized piece of ginger
  • 2½ tsp miso paste
  • 3 tbsp water
  • 3 tbsp olive oil
  • 1½ tbsp rice wine vinegar
  • ¼ tsp kosher salt

Instructions

  • Make the Carrot Ginger Salad Dressing.  Wash, trim and coarsely chop three large carrots.  Add the carrots to a food processor along with the garlic, and ginger (no need to peel it).  Process the ingredients until finely chopped. 
  • Next, add the miso paste, water, olive oil, rice wine vinegar and salt to the food processor.  Puree the dressing until smooth.  Set aside.
  • Wash 5 ounces of fresh baby spinach and add it to the bowl along with the chopped green onions, chickpeas, hemp hearts, cherries and the reserved Carrot Ginger Salad Dressing.  Toss to combine. Serve immediately.
  • This salad serves 4-6 people.  Halve the recipe if feeding a smaller group. Enjoy!