Spinach Salad with Cranberries, Chickpeas, Pepitas, Edamame, and Quinoa
Recipe type: main salad
Prep time: 
Total time: 
Serves: 4
This vegan salad makes a full meal, with quinoa, chickpeas, edamame, pepitas, cranberries, and shredded carrots atop a bed of baby spinach dressed with carrot-ginger-miso dressing
  • one recipe of carrot-ginger-miso dressing
  • 6 oz. of baby spinach greens or other sturdy greens
  • 1½ cups cooked quinoa
  • about 10 oz. grape tomatoes or cherry tomatoes
  • 1 cup cooked chickpeas
  • ½ cup edamame, prepared from frozen
  • ¼ cup pepitas (green pumpkin seeds)
  • ⅔ c. dried cranberries
  • 1 small carrot, grated
  1. Assemble the ingredients for the salad.
  2. The chickpeas can be rinsed from a can, freshly cooked, or from your freezer.
  3. I use frozen edamame. They can be boiled for five minutes on the stove or defrosted and cooked in the microwave.
  4. Dry roast the pepitas in a pan for two minutes or so, stirring constantly, until they start to turn brown.
  5. Finely grate the carrot.
  6. Toss the salad greens with the dressing.
  7. Serve the salad greens onto dinner plates.
  8. Sprinkle the greens with the cooked quinoa.
  9. Add the other ingredients in layers, starting with the tomatoes, then the chickpeas, edamame, pepitas, dried cranberries, and finally the shredded carrot.
Recipe by Fit and Fed at http://fitandfed.net/2012/01/06/dinner-salad-add-ins-cranberries-chickpeas-pepitas-edamame-and-quinoa/