Super Spinach Salad + Carrot Miso Ginger Dressing
Super Spinach Salad features a colorful mix of veggies, quinoa, and cranberries, dressed with a delicious carrot miso ginger dressing, for a healthy and nutritious vegan lunch or dinner!
Calling all salad lovers! Today I’m sharing with you another Trader Joe’s recipe redo/copycat. I love Trader Joe’s! They have some of the best grab-n-go food and I can’t help but add them to the recipe collection from time to time.
I am currently crushing on their ‘Super Spinach Salad’. This salad is vibrant and colorful—it’s like eating the rainbow! It’s also a healthy, well-balanced meal.
It starts with spinach, carrots and tomatoes for freshness. Then, quinoa, chickpeas, and edamame for protein. Toss in a little sweetness with dried cranberries and a sprinkle of pepitas for crunch.
Finally, dress it all up with a colorful carrot miso ginger dressing and you’re in for a most interesting and delicious salad. It’s seriously Amazing!
Vibrant colors and delicious flavors!
How To Make Super Spinach Salad
The Salad: I’ve done my best to recreate the original salad by using the same salad ingredients. Everything works together so well that I didn’t want to change it up, but you can add or subtract whatever you like. The amounts called for in the salad don’t have to be exact. And if you only have one bean available, edamame or chickpeas, either will work fine. Sub in golden raisins for cranberries if that works better for you, but do add either of them as they are delicious in the salad.
The Dressing: The dressing was a little trickier but with a few tries I think I came up with a pretty darn good version. In fact, it’s just about perfect in my book! I used a recipe from the NYTimes as my guide. There are many layers, from the nutty and bold toasted sesame oil to the slight zestiness of the ginger & vinegar, and of course, the miso with its own unique flavor. The dressing is what really makes this salad both interesting and amazing! Even if these flavors are new to you, I think you’ll love it as much as I do!
Once your salad is assembled, top with the dressing and toss well.
Wholesome, vibrant, and delicious—it’s my kind of wonderful!
More Trader Joe’s Veganized Copy Cat Recipes!
- Curried Chickpea Salad (inspired by their Curried Chicken Salad)
- Spicy Lentil & Quinoa Wraps with Spicy Tahini Sauce
- Smokey Lentil & Quinoa Soup
If you try this easy salad recipe, please let me know! Leave a comment and rate it below. I love to hear what you think or any changes you make.
SUPER SPINACH SALAD + CARROT MISO GINGER DRESSING
Add a little color to your day with this Super Spinach Salad silled with wholesome goodness like quinoa, chickpeas, edamame, carrots, cranberries and topped with a flavorful creamy dressing!
- Prep Time: 15 min
- Total Time: 15 minutes
- Yield: Serves 3
- Category: Salad, Entree
- Method: mix
- Cuisine: Vegan
Ingredients
Salad
- 6 – 8 oz. baby spinach
- 3/4 cup cooked quinoa
- 3/4 cup shredded carrots
- 3/4 cup edamame
- 3/4 cup chickpeas
- 1/3 cup dried cranberries
- 1/4 cup pepitas (pumpkin seeds)
- 8 oz. grape/cherry tomatoes
Carrot Miso Ginger Dressing
- 1/4 cup neutral oil (grapeseed, peanut or light flavored olive oil)
- 3 tablespoons mellow or sweet miso (yellow or white)
- 1 tablespoon dark/toasted sesame oil
- 2 tablespoons rice wine vinegar
- 2 teaspoons pure maple syrup
- 2 large carrots, roughly chopped or 1 cup grated
- 1 inch piece ginger, peeled and minced
- water, as needed to thin
Instructions
Dressing: Place ingredients into a food processor/personal blender and pulse a few times to mince carrots. Scrap down the sides. Blend again until smooth, stopping to scrap down the sides as needed. Taste for flavor adding anything extra you like. For more zestiness, add more vinegar. To thin, add water instead of extra oil, a couple tablespoons should do the trick. To thicken, add more carrots or miso paste.
Serve: Place a large handful of spinach in your serving bowl, top with quinoa, carrots, edamame, chickpeas, cranberries, pepitas and tomatoes. Add the dressing over top. Either enjoy as is or give the salad a good toss.
Serves 3
Store any leftover dressing in an air tight container in the refrigerator for up to 5 – 6 days. Dressing can be made ahead of time.
Notes
Try using less less oil when preparing the dressing. When adding the neutral oil, use 2 – 3 tablespoon and 1 – 2 tablespoons water, any ratio that equals about 1/4 cup.
If you only have seasoned rice vinegar on hand, omit the maple syrup.
If you don’t have both edamame and chickpeas, use one or the other but do make sure the amount is equal to 1 cup.
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Thank you for posting this! My new favorite salad and you nailed the dressing. Delish!!!
Hi Julie, What can we sub for miso, that doesn’t involve soy? Love your recipes btw, you’re one of the best sources! Thank you
Great question, Sheri! You can try using soy-free miso such as chickpea miso or brown rice miso, both can be found online or at select grocery stores. I hope that helps! So glad you’re finding recipes that you enjoy!
My new favorite dressing!
I sauted tofu and red pepper in the leftover dressing and mixed in the leftover quinoa… Perfect, easy lunch!
I’ve been making this salad at home, thanks to your recipe!
Thanks so much for figuring out this dressing. I am crushing on the SSS too but fear it may be discontinued like some of their previous vegan salads. I’m vegan but not crazy about salads but this one is so good once I master the dressing it will reinspire me to eat more veggies.
Can’t wait to check out your other recipes. It’s not aleays easy to cook vegan for one.
Are pipitas raw or toasted?
They are raw…
What can I substitute for rice vinegar?
Try using apple cider or white wine vinegar.
This dressing is officially my new favorite. Mine turned out a little muddier colored than yours, maybe because my sesame oil was dark? No worries though, still tasted delicious.