9.22.2015

veganmofo - seasonal + spinach salad + giveaway

#vgnmf15 Day 22 is all about seasonal produce and making such seasonal offerings into a dish.

I offer up my Spinach Salad Bowl with Fennel, Quinoa and Warm Pecan Dressing.

The seasonal produce for this dish is spinach, fennel and oranges (and pecans. Pecans count, right?). It also happens to be another recipe from my new cookbook, Vegan Bowls (AmazonB&N), and I got permission to share the recipe with you!




Speaking of which, Vegan Bowls is celebrating its FIRST WEEK ANNIVERSARY! I think that means party time - don't you?! Yup, that means a blog tour and giveaways!


Vegan Street  and Here September 25
It's Got Vegan In It  September 22
Veg Kitchen  September 23
Healthy Slow Cooking  September 24
Dianne's Vegan Kitchen  September 25
Chic Vegan  September 28
Global Vegan Kitchen  September 29  (giveaway - ends October 5)
Good Good Things  October 1
Kelli's Vegan Kitchen  October 2  (giveaway - ends October 11)
The Taste Space October 6  (giveaway - ends October 20)
Glue and Glitter  October 6
The Food Duo  October 7  (giveaway - ends October 29)
Vegan Eats and Treats  October 8 (giveaway - ends October 15)
Vegan Crunk October 8
Julie Hasson  October 9  (giveaway - ends October 15) 
Heather Nicholds  October 9 (giveaway - ends October 14)



Since I am sharing a salad bowl recipe with you, why not look at the Salad Chapter of Vegan Bowls




You can see the entire recipe list for Vegan Bowls HERE.

Let's start with a giveaway on this blog, since I am probably the most excited! The winner will be chosen next Monday night at midnight, September 28.  Enter below for your chance to win a copy! To be eligible to win you must be following this blog via email or RSS feed (link). Contest is open to US residents only. Good luck!












Spinach Salad Bowl with Warm Pecan Dressing
SERVES 4 
This is a spin on spinach salad with warm bacon dressing. This salad is filled with shaved fennel, perfectly cooked quinoa, and candied pecans. The warm orange-pecan dressing ties all the flavors together and delivers a delicious, filling salad. (Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.)


QUINOA
1 cup quinoa, rinsed well
1 1/2 cups vegetable broth
1 garlic clove, crushed
1/4 teaspoon sea salt

DRESSING
1 cup raw pecan pieces
5 tablespoons fresh orange juice, divided
2 teaspoons pure maple syrup, divided
3 tablespoons grapeseed oil
1 tablespoon plus 1 teaspoon white wine vinegar
1 tablespoon vegetable broth

SALAD
8 cups coarsely chopped fresh spinach (about 2 bunches, tough stems removed)
1 cup shaved fennel (about 1 small bulb) 

QUINOA: Combine the quinoa, broth, garlic, and salt in a small saucepan. Cover, bring to boil over high heat, reduce to medium- low heat, and cook for 15 minutes. Remove from heat and set aside for 10 minutes. Fluff with a fork before serving.

DRESSING: Toast the nuts in a small skillet over medium heat, stirring frequently, until golden, about 4 minutes. Remove from heat and transfer half of the nuts to a small blender. Add 2 tablespoons juice and 1 teaspoon maple syrup to the nuts in the skillet. Cook until the liquid evaporates, about 3 minutes. Transfer the glazed nuts to a parchment paper and set aside to cool. Add the remaining 3 tablespoons of juice, 1 teaspoon maple syrup, oil, vinegar, and broth to the blender. Blend until smooth. Season with salt and black pepper. When ready to serve, warm the dressing in the small skillet and add about half of the warm dressing to a large bowl.

SALAD: Add the spinach and fennel and toss. To serve, divide the salad and quinoa among wide bowls and serve with the remaining dressing. Alternatively, toss the salad with the quinoa and serve with the remaining dressing.



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15 comments:

  1. That spinach salad looks soo good Zsu! That's funny that we both sharing a spinach salad for today's prompt, yet we are in different seasons...spinach is so versatile :D your salad looks really warming, perfect for fall!

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  2. YAY! Another giveaway! I *HOPE* to win your book one of these days! Congrats to those who already did! And CONGRATS on the 1 week anniversary!!!!! In my bowl...it would probably have to have a bean or sprout for sure! My default is usually chickpeas and/or black beans but I'm totally open to others! And for sprouts...just about any kind!

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  3. What a great looking salad! Certainly perfect for fall. I'm looking forward to checking out your book!

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  4. I love fennel. Thanks for sharing the recipe. I definitely want to try this out.

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  5. Yippee! I can't wait to dive into your book and get cookin' for the blog tour. It looks so enticing!

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  6. Ah fennel! Nice addition to this fun bowl =)

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  7. I love pumpkin oatmeal with cinnamon and pecans.

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  8. I love bowls! This looks great! And the whole salad chapter looks great too!

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  9. I am definitely making this spinach salad! What a great idea for the dressing!

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  10. I love making bowls! Mine usually involve grains and lettuce and other veggies in the warmer months and roasted sweet potatoes and beans in the colder ones.

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  11. usually quinoa or rice with sweet potatoes, beans, greens and a creamy sauce!

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  12. Personally I love to top my vegan bowls with quick-pickled veggies. Brightening things up with a touch of acid really livens up the flavours, and turns a basic bowl into something over-the-top. Also really loved that this recipe combined orange juice in the dressing with freshly shaved fennel. Classic combination!

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    Replies
    1. Thank you, Jessica! I couldn't agree more. Pickled veggies are indeed terrific additions. Thank you for visiting!

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