Vegan Spinach Salad with Warm Maple Dijon Dressing
Total time40 min
Prep time15 min
Cook time25 min
4.7(8)
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Learn more →Ingredients
4 servings
For the roasted chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp salt
For the candied pecans
- 1 cup pecan halves
- 2 tbsp maple syrup
- ¼ tsp salt
For the dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- 1 small shallot, finely minced
- salt and pepper to taste
For the salad
- 6 oz baby spinach
- 1 cup strawberries, hulled and sliced
- ¼ small red onion, thinly sliced
- 1 avocado, pitted and sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the chickpeas dry with a paper towel, then spread them on a baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with smoked paprika and 1/4 tsp salt, and toss to coat.
- 2
Roast the chickpeas for 20–25 minutes, shaking the pan halfway through, until they are golden and crisp on the outside.
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