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Spinach and Grilled Apricot Salad

Recipe by Triad to Wellness Consulting – Photo Courtesy of Kristen Massad
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Course Entrée, Salad
Servings 4 servings

Ingredients
  

Dressing

  • 4 tbsp extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 1 tsp sorghum syrup, or honey
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp mustard powder

Salad

  • 6 ounces baby spinach
  • 1/2 cup sliced almonds
  • 3 tbsp hemp hearts
  • 2 cups low-fat Daisy cottage cheese

Grilled Apricots

  • 6 small apricots, washed, halved and pitted
  • 1 tsp coconut oil, or olive oil

Equipment

  • grill or grill pan
  • pastry brush

Instructions
 

  • Preheat your grill or grill pan to medium heat.
  • In a small bowl whisk together the olive oil, apple cider vinegar, sorghum syrup, cinnamon, ginger and mustard powder.
  • Combine spinach, half the almonds and hemp seeds on a platter. Place cottage cheese from side to side over the spinach salad.
  • Brush the grill with the coconut oil. Place the apricots cut-side down on the grill. Grill apricots about 3-4 minutes until they are soft and have grill marks. Place apricots on a cutting board to cool and slice them.
  • Place sliced apricots over the cottage cheese and sprinkle the rest of the almonds and hemp seeds over the salad. Drizzle the dressing over the salad or serve 2 tablespoons of dressing per person.

Notes

Nutrient Analysis:
Serving size: 1 serving, Calories: 370, Fat: 25 g, Saturated fat: 4.5g, Carbohydrates: 16g, Sugar: 11g, Sodium: 390mg, Fiber: 2.5g, Protein: 20g, Cholesterol: 10 mg
Keyword Gluten-Free, Vegetarian