This dish combines sweet, savory, and tangy flavors, making it a refreshing and satisfying meal or side dish. Here's how to bring it all together:
Ingredients:
- 1 cup @crisppeas Spanish Barbeque
- 4 cups fresh spinach, washed and dried
- 1/2 cup dried cranberries
- 1/2 cup caramelized walnuts
- 1 cup pineapple, diced into bite-sized pieces
- 1/2 cup vegan feta cheese, crumbled
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup (adjust to taste)
- Salt and pepper, to taste
Instructions:
Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper until well combined. Taste and adjust seasoning as needed. Set aside.
Caramelize the Walnuts: If you haven't already, lightly toast the walnuts in a dry skillet over medium heat until they start to brown and become fragrant. Add a tablespoon of maple syrup and a pinch of salt, stirring constantly until the walnuts are evenly coated and caramelized. Remove from heat and let cool.
Assemble the Salad: In a large salad bowl, combine the spinach, dried cranberries, caramelized walnuts, and diced pineapple. Toss gently to mix.
Add Vegan Feta and Chickpeas: Sprinkle the vegan feta cheese over the salad. Then, add the @crisppeas Spanish Barbeque roasted chickpeas on top.
Dress the Salad: Drizzle the dressing over the salad just before serving. Gently toss everything together to ensure the ingredients are lightly coated with the dressing.
Serve: Serve immediately to enjoy the full range of textures, from the crispy chickpeas to the creamy vegan feta and the juicy pineapple.
