This salad is amazingly versatile—and delicious. It’s all about the dressing, and knowing what to pull together to complement the dressing is simple. Start with a benign base such as couscous, rice, or orzo pasta; add some greens such as spinach, kale, chard, or collards; and sprinkle with a combination of toppings from your pantry. Drizzle with delicious creamy tahini dressing, and it all comes together—tastefully and beautifully.
4 Tbsp (60 mL) extra-virgin olive oil, divided
1 1/3 cups (330 mL) pearl couscous
2 cups (500 mL) water
2 cups (500 mL) packed baby spinach, coarsely chopped
2 Tbsp (30 mL) apple cider vinegar
2 tsp (10 mL) maple syrup
1 tsp (5 mL) blonde miso paste
1/4 tsp (1 mL) sea salt
2 Granny Smith apples, unpeeled, cored, and thinly sliced into wedges
1/4 cup (60 mL) dried cranberries
1/3 cup (80 mL) walnut halves, lightly toasted
4 whole green onions, thinly sliced
Generous sprigs of fresh mint, thinly sliced
In medium saucepan, heat 1 Tbsp (15 mL) oil over medium-high heat. Add couscous and stir until golden, about 4 to 5 minutes. Add water and a pinch of salt, being careful as it will splatter. Bring to a boil, then reduce heat to simmer. Cover and gently cook on low heat until couscous is just tender and liquid is absorbed, about 9 or 10 minutes. Remove from heat. Fold in spinach, stirring until wilted. Set aside, uncovered.
In blender, combine remaining 3 Tbsp (45 mL) oil, vinegar, maple syrup, miso, and salt. Whirl until creamy. Whirl in a little water until dressing is pourable to your liking.
To serve, place a scoop of couscous and spinach in bowl. Arrange apple slices, cranberries, and walnut halves on top. Drizzle with dressing and scatter with green onions and mint.
- Longing for a little added umami flavour? Add a few capers. Mega yum!
- Wheat allergy? Substitute couscous with rice or quinoa.
Each serving contains: 298 calories; 6 g protein; 13 g total fat (2 g sat. fat, 0 g trans fat); 39 g total carbohydrates (7 g sugars, 4 g fibre); 146 mg sodium
Source: 2020 Pantry Essentials