This article was sponsored by Blue Diamond Almonds. All opinions are my own.

Springtime salads are hard to beat. I mean, come on…who doesn’t love a plate of fresh organic veggies when the temps warm up?

I’m going to make this so easy for you.

No need to stress about running to the store and freaking out about what to make for dinner.

Here’s what to do.

Grab a large bowl and toss all these ingredients inside. All you’ve gotta cook up is the sweet potato, broccoli, whole almonds, cauliflower and sweet peas. I’m sure you’ve got some leftover quinoa or rice in your fridge, right?

If not, toss in some leftover pasta instead.

Heck, it’s practically summer and I know you’re not in the mood to spend hours in your kitchen. I officially have my AC on in Manhattan and life just got a little bit better with these salad.

You’re gunna want to make it for Memorial Day weekend so just get ready to make it again and again. Your family or friends or dog or boyfriend or whomever you live with is going to ask for seconds and thirds of this dish and then..o ya can you wrap up the leftovers for lunch tomorrow? Just wait. You’ll see.

This salad combines all my favorite flavors: fresh lemon juice, apple cider vinegar, organic honey, coriander and flax oil- all whisked together and drenched over a bucket of fresh veggies.

What more can a girl ask for?

I’d say nothin’.

Honestly…

You’ll say the same thing too. Go ahead and taste.

xo

If you are free today from 1PM -2 PM EST join me on Twitter where I’ll be hosting the Applegate Twitter Party and giving away lots of great prizes. To join, just follow the hashtag: #Wienervention

And if you’re in NYC tomorrow night, May 20th join me for my next Dinner Party- it’s all organic, gluten-free, dairy-free, soy-free, vegan and vegetarian!

Try to buy everything organic. Here’s why: The Benefits of Eating Organic.

Spinach Quinoa Salad with Honey Coriander Dressing {Gluten-Free, Dairy-Free, Vegan}

Serves: 6

 

Print

Prep

5 minutes

Cook

20 minutes

Total

25 minutes

 

Gluten-Free, Dairy-Free, Vegetarian

Author: Amie Valpone

Recipe type: Entree

Ingredients

• 4 cups baby spinach
• 1 cup broccoli
• 1 cup cauliflower
• 1 cup cherry tomatoes
• 1 yellow bell pepper seeded and thinly sliced
• 1/4 cup corn kernels optional
• 1 carrot shredded
• 2 Tbsp. dried cranberries
• 1 sweet potato
• 1 cup snap peas
• 3 Tbsp. organic flax oil
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. raw organic honey
• 1/4 tsp. ground coriander
• 1/4 tsp. sea salt
• 1/4 tsp. pepper
• 4 scallions thinly sliced
• 1/3 cup Blue Diamond Almonds
• 3 Tbsp. sesame seeds
• 1 large ripe avocado
• 1 cup purple cabbage
• 1/2 cup cooked quinoa or rice I used a mixture of both since I had leftovers

Instructions

1. Preheat oven to 350 degrees F.
2. Cook sweet potato in the oven for 20 minutes or until tender. Remove from oven and cut into 1/2 inch pieces.
3. Meanwhile, lightly steam cauliflower, broccoli and snap peas on the stove top in a steamer basket over medium heat for 6-8 minutes or until tender.
4. In a small bowl, whisk oil, vinegar, honey, coriander, sea salt and pepper; set aside.

5. In a large bowl, combine remaining ingredients; pour dressing over top and gently toss to combine. Serve.

Nutrition Facts

Spinach Quinoa Salad with Honey Coriander Dressing {Gluten-Free, Dairy-Free, Vegan}

Amount Per Serving

Calories 316 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 2g13%

Sodium 151mg7%

Potassium 800mg23%

Carbohydrates 30g10%

Fiber 8g33%

Sugar 10g11%

Protein 8g16%

Vitamin A 7387IU148%

Vitamin C 95mg115%

Calcium 167mg17%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

This post was sponsored by Blue Diamond Almonds.