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vegan Rosemary Almond Salad, made with spinach, arugula, blueberries, pear, vegan feta, quinoa, carrots, toasted almonds and a rosemary dressing.

ROSEMARY ALMOND SALAD

Refreshing and filling vegan Rosemary Almond Salad, made with spinach, arugula, blueberries, pear, vegan feta, quinoa, carrots, toasted almonds and a rosemary dressing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 people
Course: Salad
Ingredients Method

Ingredients
  

  • 1/2 cup cooked quinoa Follow instructions on packaging. Add vegan bouillon cube or salt for more flavor. 1 cup of uncooked quinoa makes about 3 cups of cooked quinoa.
  • 2.5 oz baby spinach and arugula
  • 1 cup blueberries
  • 1/4 cup vegan feta
  • 1 purple carrot, grated
  • salt and black pepper to taste
FOR ALMONDS AND ROSEMARY DRESSING
  • 1/4 cup sliced almonds
  • 3 tbsp water
  • 2 tbsp agave or maple syrup
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • 4 springs of fresh rosemary more or less to taste
  • pinch of salt

Method
 

PREPARE ALMONDS AND ROSEMARY DRESSING
  1. In a non-stick skilled toast sliced almonds over medium heat for about 5 minutes, until browned
    almonds for vegan Rosemary Almond Salad, made with spinach, arugula, blueberries, pear, vegan feta, quinoa, carrots, toasted almonds and a rosemary dressing.
  2. Add the rest of the ingredients under "Almonds and Rosemary Dressing"
    dressing for vegan Rosemary Almond Salad, made with spinach, arugula, blueberries, pear, vegan feta, quinoa, carrots, toasted almonds and a rosemary dressing.
  3. **Leave the sprigs of Rosemary whole, do not chop them up or pull the leaves off. You will be removing them from the dressing after they infuse their flavor
  4. Allow to cook down for about 5 minutes. There will not be a lot of liquid remaining, but do not allow it to totally dissolve. Remove from heat
    dressing for vegan Rosemary Almond Salad, made with spinach, arugula, blueberries, pear, vegan feta, quinoa, carrots, toasted almonds and a rosemary dressing.
  5. Remove rosemary sprigs from pan. Allow everything in the pan to cool.
  6. **If you desire more liquid for the dressing, just double the recipe
PREPARE YOUR INGREDIENTS
  1. Cook quinoa if needed. I like to make larger batches of quinoa at the beginning of the week so it's ready to go when needed. To add more flavor to your quinoa add a vegan Bouillon cube or salt and pepper.
    quinoa for vegan Rosemary Almond Salad, made with spinach, arugula, blueberries, pear, vegan feta, quinoa, carrots, toasted almonds and a rosemary dressing.
  2. Grate carrots and slice pears
  3. Sice vegan feta
    vegan feta for vegan Rosemary Almond Salad, made with spinach, arugula, blueberries, pear, vegan feta, quinoa, carrots, toasted almonds and a rosemary dressing.
PUT IT ALL TOGETHER
  1. In a large bowl add spinach, arugula, carrot, blue berry, quinoa, and half of the vegan feta. I add only half of the vegan feta because I like some to be mushed in with the salad dressing and some of it intact in larger pieces.
    vegan Rosemary Almond Salad, made with spinach, arugula, blueberries, pear, vegan feta, quinoa, carrots, toasted almonds and a rosemary dressing.
  2. Top with the almonds and rosemary dressing
  3. Mix with hands until evenly distributed. Don't be afraid to add a little pressure to smush cheese and blueberries a little bit into the greens.
PLATE AND SERVE
  1. Split the mixed salad between two bowls
  2. Top with pears and remaining vegan feta
  3. Serve and enjoy!
    vegan Rosemary Almond Salad, made with spinach, arugula, blueberries, pear, vegan feta, quinoa, carrots, toasted almonds and a rosemary dressing.