You know those days when all you need is a nice, big, healthy salad? Your body is craving a ton of veggies and good-for-you super foods because you ate out one too many times in the past week indulging in that cheesy, greasy slice of pizza. When I say, “you,” I really mean myself.
Although let’s be honest, if you’re anything like me then you most likely have done the same thing at least at one point in your life, right? Please say yes. Beet and Green Apple Spinach Salad with Curry Dressing is all you need to get yourself feeling those healthy vibes again!
This salad is inspired by a salad that I ate in Colorado this past June. Even though I enjoyed eating it in June, somehow it just screamed fall-time to me. Maybe it’s because it has apples and beets, or because of the warming spices from the curry dressing. Either way I was dead on.
There is something so cozy about the hearty, earthy beets with the crisp, tart apples, and the warming creamy curry dressing. I added some poppy quinoa for heartiness and toasted up some pepitas to sprinkle on top.
What I love about Beet and Green Apple Spinach Salad with Curry Dressing is that it is loaded with so many feel-good foods. The curry dressing is made with tahini paste which adds tons of protein and healthy fats. Turmeric in curry powder is a potent anti-inflammatory. Beets are packed full of antioxidants and have detoxifying properties. Quinoa provides a ton of fiber and more protein. There’s also protein from the pepitas. Plus tons of healthy dark leafy spinach greens. And an apple a day keeps the Dr. away! Where does that saying come from?
Anyway my point is this salad is all you need. It is a complete, healthy meal that will fill you up and make you feel all sorts of amazing feelings inside! Another great thing about Beet and Green Apple Spinach Salad with Curry Dressing is how quick and easy it is to throw together, especially if your beets and quinoa are already cooked!
Make this Beet and Green Apple Spinach Salad with Curry Dressing instead of finishing off that leftover piece of pizza. I know your body and your taste buds will thank you!
I hope you give this recipe a try. If you do make sure to leave a comment below and rate the recipe. I love hearing your thoughts! Enjoy!
- ½ cup pepitas (shelled pumpkin seeds)
- 1 teaspoon grapeseed oil
- Salt to taste
- FOR THE CURRY DRESSING:
- 3 tablespoons tahini paste (sesame seed butter)
- 2 large cloves garlic, minced
- ½ inch fresh ginger, grated
- 1 to 2 teaspoons honey (can sub maple syrup or agave nectar if vegan)
- 1 teaspoon plus ¼ teaspoon curry powder
- ¼ cup (or more) hot water to thin
- Salt to taste
- 2 to 3 handfuls spinach leaves, washed and dried
- 1 cup cooked, cooled quinoa*
- 1 large beet, cooked, peeled, and sliced**
- 1 green apple, washed, cored, thinly sliced
- Preheat your oven to 350 degrees.
- On a lined baking sheet mix the pepitas, grapeseed oil, and salt until the pepitas are well coated. Spread them out in an even layer. Toast them for 7 to 8 minutes, stirring them halfway through. Once they have browned slightly and crisped up remove them from the oven to allow them to cool.
- FOR THE CURRY DRESSING:
- In a small bowl combine the tahini paste, minced garlic, grated ginger, honey, curry powder, and hot water. Whisk the dressing until well combined. Add more water a small amount at a time to thin it more as needed. Add salt to taste. Set dressing aside.
- To your salad bowl, or 2 individual plates, add the spinach, quinoa, beet, and green apple. Gently toss the salad. Sprinkle the pepitas on top. Just before serving add the curry dressing and toss to combine.
- Store any leftovers in an airtight container in the fridge for up to one day, although it is best when fresh.
*To cook the quinoa rinse 1 cup uncooked quinoa under cold water. Add the quinoa and 2 cups water or vegetable broth to a small stock pot. Cover and bring to a boil, reduce to a simmer. Allow to simmer, covered for 15 minutes. Turn off the heat and allow the quinoa to sit, covered for another 5 minutes. Fluff with a fork. Allow to cool before adding it to your salad. You will have some quinoa left over. Store it in the fridge in an airtight container and eat as is oruse in other recipes,
** To cook the beets: Preheat your oven to 400 degrees. Trim off the tops of the beets (reserving any greens for another use) and wrap the beet globes tightly in foil. Place in the oven for 45 minutes to 1 hour, or until the beets are fork-tender. Remove from the oven and allow them to cool enough to touch. Use a paper towel to peel the now soft skin away from the beet. Slice the beet and allow it to cool completely before using on the salad.