Spring

Spring Spinach & Couscous Salad with Maple Mustard Dressing

April 19, 2017
Photo by Tori Cooper
Author Notes

This is such a quick and colorful salad that makes a great addition to any meal. It has a little of everything and it comes together in only about 10 minutes. —Tori Cooper

  • Serves 4 - 6
Ingredients
  • Maple Mustard Dressing:
  • 2 tablespoons pure maple syrup
  • 2 tablespoons full-fat coconut milk
  • 1/4 cup brown or dijon mustard
  • Salad:
  • 4 cups fresh spinach leaves
  • 2 cups cooked couscous
  • 1 cup cooked kidney beans, rinsed
  • 1/2 cup pomegranate seeds (arils)
  • 1/2 medium onion, thinly sliced
  • 1/2 cup raw almonds
  • 1 large avocado, pit removed and diced
  • 1 handful fresh basil leaves
In This Recipe
Directions
  1. Stir the ingredients for dressing together in a small bowl until smooth.
  2. Combine the couscous and spinach in a large salad bowl and toss together. Sprinkle the remaining ingredients over the salad and drizzle the dressing on top. If desired the salad can be served with the dressing on the side.

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