5 from 1 review

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!




  • 68 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


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.


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.