Spinach Salad with Berries and Tahini Dressing and Pickled Red Onions
Ingredients
Spinach
Lettuce (optional to bulk up the salad)
Strawberries/Blackberries (chopped to desired size)
1/2 cup pecans or walnuts
Feta cheese
Quick Pickled Onions (prepare 24 hours in advance)
Onion (sliced)
1 cup water
1/2 cup apple cider vinegar
1 tbsp honey
1 tbsp kosher salt
Dressing:
1/2 cup olive oil
1/4 cup white wine vinegar
2 tbsp tahini
2 tbsp lemon juice
1 tbsp dijon mustard
splash of maple syrup/honey/agave
Instructions
- For pickled onions: heat vinegar, honey, salt until salt dissolved. Remove from heat and add water. Stuff onions into a clean quart jar. When brine is cool, add to jar so that it covers onions. Refrigerate for 12-24 hours (holds for about a week).
- Combine dressing ingredients using an immersion or regular blender (or shake it in a closed mason jar).
- Put spinach and optional lettuce in a bowl. Dress salad right before serving. Top with berries, nuts, onions, and cheese.