Black Forest Blend™ Spinach Salad with Creamy Curry Dressing - 8 oz.

InHarvest Products Used

Ingredients:

Yield: 4 servings

  • 4 c. water
  • 8 oz. InHarvest Black Forest Blend™
  • 1 t. kosher salt, divided
  • 4 c. squash, ½-inch diced
  • 3 T. olive oil, divided
  • ¼ lb. silken tofu
  • 1 t. agave
  • 3 t. lemon juice
  • 1 t. curry powder
  • 1 t. ground fennel seed
  • 2 pita breads
  • 2 c. apples, 1/8-inch sliced
  • 8 c. baby spinach

Directions:

For the InHarvest Black Forest Blend:
1. In a pot, bring water to a boil. Add Black Forest Blend and ½ the salt. Reduce to a simmer and cook for 15-17 minutes or until desired texture. Drain excess liquid. Cool.
For the squash:
1. Toss the diced squash with ¼ of the olive oil. Place on a parchment-lined sheet pan and roast in a 350º F oven until tender.
For the dressing:
1. In a blender, puree the tofu, agave, lemon juice, curry powder, ½ the remaining olive oil and remaining salt until smooth.
For the Pita Bread:
1. Combine remaining olive oil with the fennel seed. Brush the top of the pita with the mixture and warm in an oven or on a grill right before serving.

1. To serve, in a bowl place:
     - ½ c. apples
     - 2 c. spinach
     - 1 c. lentils
     - 3/4 c. squash
     - 2 T. dressing
     - 1 pita half

Nutrition Facts
Per serving: 500 cal., 21 g pro., 82 g carb., 14 g fiber, 14 g fat (2 g sat. fat), 0 mg chol., 694 mg sod.,
14 g sugar