ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Packable Power Salads

Photo: Greg Dupree; Styling: Claire Spollen

Active time 20 mins
Total time 20 mins
Yield

Serves 4 (serving size: 1 salad)

Pack dressing separately, and drizzle onto salads just before serving. You can also stuff each salad into a quart-sized jar with lid.

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup cider vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 1/2 teaspoons poppy seeds
  • 1 teaspoon minced shallots
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup rinsed and drained canned unsalted chickpeas
  • 1 cup cooked quinoa
  • 4 cups packed fresh baby spinach
  • 1 cup fresh blueberries
  • 1 cup chopped heirloom tomato
  • 2 tablespoons roasted, salted sunflower seed kernels
  • 3/4 cup thinly sliced ripe peeled avocado
  • 2 ounces goat cheese, crumbled (about 1/2 cup)
  • 2 tablespoons chopped fresh mint leaves

Nutrition Information

  • calories 406
  • fat 24.2 g
  • satfat 4.8 g
  • monofat 13.7 g
  • polyfat 3.7 g
  • protein 11 g
  • carbohydrate 43 g
  • fiber 9 g
  • cholesterol 7 mg
  • iron 3 mg
  • sodium 369 mg
  • calcium 95 mg
  • sugars 10 g
  • Est. Added Sugars 4 g

How to Make It

  1. Combine first 8 ingredients in a small jar. Cover with lid; shake well.

  2. Combine chickpeas, quinoa, and 2 tablespoons dressing; toss well.

  3. Arrange 1 cup spinach in each of 4 quart-size containers. Top each serving with 1/4 cup blueberries, 1/4 cup tomato, 1 1/2 teaspoons sunflower seeds, one-fourth of avocado slices, 1/2 ounce goat cheese, 1 1/2 teaspoons mint, and 1/2 cup quinoa mixture. Cover and refrigerate until ready to serve. Drizzle each serving with about 2 1/2 tablespoons dressing.