Chilled moorish spinach and almond salad
Enjoy a refreshing blend of spinach and almonds in this Moorish-inspired salad. The perfect balance of flavors for a satisfying and wholesome meal.
Ingredients:
- 1/3 cup sliced raw almonds
- 2 tablespoons red wine vinegar
- 2 tablespoons orange juice
- 1 tablespoon Dijon mustard
- 1 teaspoon minced shallot
- 1 garlic clove, minced
- Kosher salt
- Freshly ground black pepper
- 2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise
- 1/3 cup dried cranberries
- 110g goat cheese
Instructions:
- Maxwell Cozzi
- Collect all the necessary ingredients.
- Maxwell Cozzi
- Set the oven temperature to 400ºF. Arrange the almonds in a single layer on a baking sheet and bake for about 5 minutes, or until they turn slightly golden brown.
- Maxwell Cozzi
- Combine the vinegar, orange juice, mustard, shallot, and garlic in a bowl to make the dressing. Adjust the seasoning with salt and pepper according to your preference.
- Maxwell Cozzi
- Mix the kale, toasted almonds, dressing, and cranberries in a large bowl. Allow it to rest for 10 minutes, then sprinkle with crumbled goat cheese before serving.
Summary:
- Calories: 1707 kcal
- Fat: 140 g
- Protein: 48 g
- Carbs: 95 g
- Potassium: 4119 mg
- Magnesium: 788 mg