Spinach Salad with Ginger Vinaigrette

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One simply cannot have too many simple yet delicious summer-style salads up one’s sleeve, correct? This one here has become a go-to over the past few weeks, when our spinach supply has been ample and our desire to spend lots of time in the kitchen limited. Nutritious and colorful often go hand in hand – here thanks to freshly picked spinach, bright orange carrot ribbons, black beans and pumpkin seeds. A tasty dressing to top it all off and this summer side salad dish is ready to serve. 

We certainly mix and match ingredients, dishes and whatnot when we decide what to have for dinner, and we’ve served this salad alongside for example this beautiful Pasta with Nettle Pesto as well as the very popular Herb Rice with Spinach and Chickpeas. It’s a nice way to up the veggie content of a meal, in other words. Hoping it’ll become your go-to as well – and remember that the spinach can be replaced with any greens you happen to have on hand. And the beans don’t necessarily need to be black. Etcetera. Good luck!

Serves 6 as a side

Dressing

3 tbsp olive oil
3 tbsp white wine vinegar
1/4 tsp salt
1 tsp ground ginger
1 tsp sugar
Black pepper to taste
1 small shallot (~40 g), cut in half and then sliced thinly

Salad

300 g fresh spinach
500 g carrots (~5-6 large carrots), turned into ribbons*
460 g cooked black beans (~2 cans/tetras), rinsed and drained
1 dl toasted pumpkin seeds

  1. Start out by making the dressing. Whisk together all the ingredients except the shallots in a small bowl. Add in shallots and set aside.
  2. Toss spinach, carrot ribbons and black beans with the dressing in a large bowl. Top with pumpkin seeds and serve right away. Leftovers will keep in the fridge for a few days, but the spinach will start to look a little soggy.

*To make carrot ribbons, simply go at them with a regular potato/vegetable peeler. You’ll end up with thin pieces of carrot left (too flimsy to get ribbons out of), which you should just treat as a great little mid-cooking snack.


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