Simple Spinach Salad


I was hosting a small Morganic lunch at one of our hotels the other day and as a starter, I included one of my favorite baby spinach salads. As easy as it is to make, and as simple the ingredients are- this salad is always refreshing and delicious. Needless to say, it was a success at the luncheon (and looked really bright and pretty on the plates!)

Baby Spinach Salad with Roasted Artichokes (recipe for 2)


  • 3 handfuls baby spinach
  • 2 roasted artichokes (just clean artichokes, cut in half, drizzle with olive oil, and bake for about 30-45 minutes at 180C (350F)
  • ½ cup sundried cherry tomatoes (or dehydrated cherry tomatoes)
  • 2 tbsp toasted pumpkin seeds (take pumpkin seeds and heat a pan on medium and sauté until they get a tiny bit browned. Do not burn!)

Vinaigrette ingredients:

  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • Juice from ½ lemon
  • 1 tbsp gluten free tamari
  • 2 tbsp extra virgin olive oil
  • salt and pepper to taste


  • Once all the ingredients of the salad have been prepared, throw together on a plate or in a large bowl.
  • In a smaller bowl, whisk together all the vinaigrette ingredients (you can change the proportions based on personal taste…I tend to like my vinaigrette tart).
  • Either drizzle the dressing over the plated salads or toss all together in a bowl and serve.
  • Enjoy!

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