Spinach Salad + Dressing

Name: Spinach Salad + Dressing
Total time: 10 min
Yield: 4 servings
Ingredients: 1/2 cup avocado oil; 1/4 cup rosé vinegar (or red or white wine vinegar; 2 tablespoons honey; 2 tablespoons Dijon mustard; 1 tablespoon diced shallot; 1 teaspoon dried parsley; 1/4 teaspoon coarse kosher salt; 1/4 teaspoon black pepper; 5 ounces spinach; 2 cups broccoli florets; 1 cup blue cheese; 1/2 cup pecans; 1/2 cup dried cranberries; 1/2 cup pumpkin seeds; 1 sliced shallot

https://tidymom.net/spinach-salad-dressing/

10 mins

Serves 4

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

Spinach Salad + Dressing

Directions

Ingredients

Equipment

Tips

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