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Summer Spinach Salad


1 bag of Baby Spinach

1 cup Quinoa

1 3/4 cup Chicken Broth

1 cup Chickpeas, canned and drained

2 Green Onions, thinly sliced

6 Brussels Sprouts sliced thinly

6 Dried Apricots, diced

1/2 cup Feta Cheese

Balsamic Vinaigrette:

1/2 cup Frantoia EVOO

1 Garlic Clove, minced

1 tsp Champagne Garlic Honey Mustard

A couple cranks of fresh black pepper


To make Quinoa:

  1. Heat 1 TBS caramelized garlic EVOO & toast quinoa, once toasted add chicken broth cook on simmer for 10 -15 min.

  2. Put a lid on the pot and remove from heat, let sit for 10 min and fluff let completely cool before tossing in with the salad.

To roast Chickpeas:

  1. preheat oven to 425. Toss the drained chickpeas with 2 TBS caramelized garlic EVOO and 2 tsp of the feta & herb dipper.

  2. Roast in oven for 20-30 min until crispy.

For salad:

  1. Combine all salad ingredients (once cool).

For dressing:

  1. In a mason jar add all dressing ingredients shake until well combined. Taste to adjust salt and pepper.

  2. Combine with salad ingredients and enjoy!


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