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Burst-of-Spring Spinach Salad Recipe - Vegetarian Times

Burst-of-Spring Spinach Salad

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Burst-of-Spring Spinach Salad

This crunchy salad looks and tastes special, though it’s no harder to put together than a garden-variety tossed salad. If you can’t find pepitas (toasted pumpkin seeds), substitute pine nuts or sunflower seeds.

  • 6Servings

Ingredients

Dressing

  • 1/2 cup fresh orange juice
  • 1 large shallot, finely chopped (1/4 cup)
  • 3 Tbs. olive oil
  • 2 Tbs. sherry vinegar
  • 2 tsp. Dijon mustard
  • 1 tsp. agave nectar
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper

Salad

  • 3 navel oranges
  • 10 cups baby spinach (9 oz.)
  • 1 1/2 cups sliced radishes (1 bunch)
  • 3 Hass avocados, peeled and sliced
  • 1/4 cup roasted pepitas

Preparation

1. To make Dressing: Place all ingredients in jar with lid or medium bowl. Shake or whisk to blend.

2. To make Salad: Peel oranges with sharp knife, removing white pith. Quarter and slice into fans. Toss spinach, radishes, and half of Dressing in large salad bowl. Top with orange segments and avocados. Drizzle with remaining dressing, and sprinkle with pepitas.

Nutrition Information

  • Calories: 299
  • Carbohydrate Content: 26 g
  • Fat Content: 21.5 g
  • Fiber Content: 9 g
  • Protein Content: 7 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 322 mg
  • Sugar Content: 10 g