This salad is amazingly versatile—and delicious. It’s all about the dressing, and knowing what to pull together to complement the dressing is simple. Start with a benign base such as couscous, rice, or orzo pasta; add some greens such as spinach, kale, chard, or collards; and sprinkle with a combination of toppings from your pantry. Drizzle with delicious creamy tahini dressing, and it all comes together—tastefully and beautifully.
In medium saucepan, heat 1 Tbsp (15 mL) oil over medium-high heat. Add couscous and stir until golden, about 4 to 5 minutes. Add water and a pinch of salt, being careful as it will splatter. Bring to a boil, then reduce heat to simmer. Cover and gently cook on low heat until couscous is just tender and liquid is absorbed, about 9 or 10 minutes. Remove from heat. Fold in spinach, stirring until wilted. Set aside, uncovered.
In blender, combine remaining 3 Tbsp (45 mL) oil, vinegar, maple syrup, miso, and salt. Whirl until creamy. Whirl in a little water until dressing is pourable to your liking.
To serve, place a scoop of couscous and spinach in bowl. Arrange apple slices, cranberries, and walnut halves on top. Drizzle with dressing and scatter with green onions and mint.
This recipe is part of the 2020 Pantry Essentials collection.
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