Description

Beet and Green Apple Spinach Salad with Curry Dressing is the ultimate feel-good salad that will keep you satisfied for hours.

Ingredients

Units Scale

1/2 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
1/2 inch fresh ginger, grated
1 to 2 teaspoons honey (can sub maple syrup or agave nectar if vegan)
1 teaspoon plus 1/4 teaspoon curry powder
1/4 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

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Instructions

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.

Notes

Cook time does not include the time needed to cook the quinoa and the beets. I prefer to prep these ingredients ahead of time so that when I make the salad as a meal it can be ready to eat a lot faster. If you prefer to cook the beets and quinoa just before you make the salad then add an extra 45 to 60 minutes of cook time to the recipe. Make sure to get the beets and quinoa started before anything else so that they have time to cool before you add them to the salad.

*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.