Ingredients

The following ingredients have 3 Servings
  • 6 – 8 oz. baby spinach
  • 3/4 cup cooked quinoa
  • 3/4 cup shredded carrots
  • 3/4 cup edamame
  • 3/4 cup chickpeas
  • 1/3 cup dried cranberries
  • 1/4 cup pepitas (pumpkin seeds)
  • 8 oz. grape/cherry tomatoes
  • 1/4  cup neutral oil (grapeseed, peanut or light flavored olive oil)
  • 3 tablespoons mellow or sweet miso (yellow or white)
  • 1 tablespoon dark/toasted sesame oil
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons pure maple syrup
  • 2 large carrots, roughly chopped or 1 cup grated
  • 1 inch piece ginger, peeled and minced
  • water, as needed to thin

Instruction

  • Place ingredients into a food processor/personal blender and pulse a few times to mince carrots. Scrap down the sides. Blend again until smooth, stopping to scrap down the sides as needed. Taste for flavor adding anything extra you like. For more zestiness, add more vinegar. To thin, add water instead of extra oil, a couple tablespoons should do the trick. To thicken, add more carrots or miso paste.
  • Place a large handful of spinach in your serving bowl, top with quinoa, carrots, edamame, chickpeas, cranberries, pepitas and tomatoes. Add the dressing over top. Either enjoy as is or give the salad a good toss.
  • Serves 3
  • Store any leftover dressing in an air tight container in the refrigerator for up to 5 – 6 days. Dressing can be made ahead of time.