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Spring Spinach Salad

Say HELLO to Vibrancy. The warmer weather will have you craving this Spring Spinach Salad. This simple, bright, and tasty salad is the perfect seasonal recipe filled with all of springs in season vegetables.
The Superstar of this recipe is Spinach. Spinach leaves are packed with nutrients and antioxidants, making them a superfood and an easy way to incorporate into salad.


Health Benefits of Spinach

Spinach is a nutrition powerhouse providing a generous amount of fiber, folate, iron, calcium and vitamins A, C and K. It also contains several important plant compounds: 
Lutein: This compound is linked to improved eye health and defend against free radicals and oxidative stress
Quercetin: A powerful antioxidant which helps to improve heart health, reduce inflammation, and protect brain cells from toxins, and combatting free radicles, providing anti-cancer effects
Kaempferol: Antioxidant and anti-inflammatory properties that can help reduce the risk of many chronic diseases
Zeaxanthin: Its antioxidant properties help reduce the risk of age-related macular degeneration, glaucoma, and cataracts



  • 1/4 cup cashews soaked up to 4 hours
  • 1 tbsp Dijon mustard
  • 2 tbsp lemon juice
  • 2 tbsp tahini
  • 1 clove garlic
  • 1 tbsp maple syrup
  • 2 tbsp olive oil
  • Sea salt and cracked pepper
  • 1/4-1/2 cup water
Add everything but water into a blender. Blend until creamy adding water in slowly until you have reached a creamy pourable consistency. Keeps well in a an airtight container for 5 days.
  • 6 cups baby spinach
  • 1/2 cup thinly sliced fennel 1/2 cup cooked navy beans 1/2 block tofu roasted
  • 7 Brussel sprouts roasted
  • 7 cremini mushrooms sliced 1 shallot
  • 2 tbsp olive oil
  • Sea salt and cracked pepper


  1. Preheat oven to 400.
  2. Place a sheet of parchment down on a baking tray.
  3. Press and dry tofu and cut into cubes and add tofu into a bowl and drizzle with 1 tbsp olive oil and season with salt and pepper. Arrange on half of the baking tray.
  4. Trim and halve the Brussel sprouts, add into the same bowl and season with oil, salt and pepper. Arrange on the other half of the tray.
  5. Bake for 20 minutes.
  6. Slice creminis and shallots. Saute half the shallots and all the creminis until mushrooms are soft.
  7. Add the navy beans to the pan until just warmed through. Season with salt and pepper.
  8. Arrange your salads and drizzle with creamy dressing!