My husband and I love this salad. With the crunchy apple and sunflower seeds, and the flavourful vinaigrette and feta cheese, it personifies my #noboringsalads motto.
If you split this recipe in two, each one will give you just 10 grams of protein. That’s not quite enough for a meal, so pair it with another protein source – a piece of salmon perhaps, or throw in the whole can of chickpeas and call it a vegetarian night. Or, I often add packaged roasted chickpeas for extra fibre, protein and crunch.
The recipe comes from the Nutrition Action Healthletter, one of my favourite reads. It’s a fun way to learn about food and health, pick up a new recipe or two, and support the non-profit Center for Science in the Public Interest, as they fight for better food policies and labelling.
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| Servings | Prep Time |
| 2meal-sized salads | 30minutes |
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Crunchy Spinach and Beet Salad
Spinach and beet salad with crunch from apple and sunflower seeds, flavour from feta and classic vinaigrette. #noboringsalads
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- 3cups spinach
- 1/2cup beetsboiled or roasted, peeled and chopped (see note)
- 1/2 applediced
- 1/2cup chickpeascanned or cooked, no salt added
- 2tbsp sunflower seedsunsalted
- 30g light feta cheese
- 2tbsp classic vinaigrette
- 2tbsp dijon mustard
- 3tbsp red wine vinegar
- freshly ground black pepperto taste
- 1/4tsp salt
- 2tsp honey
- 1small shallotminced
- 1/2cup olive oilextra virgin
- Add all of the salad ingredients to a large bowl.
- Mix the vinaigrette ingredients in a food processor or mini-chopper.
- Toss and enjoy.
Roasting and peeling beets can be such a pain! If you want to make it easier, try Love Beets. They come pre-cooked but with no added salt or sugar.
