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Gluten-Free

Spinach Salad with Crispy Artichokes & Basil Dressing

This meal-sized salad has plenty of crunchy, salty textures to satisfy, along with perfectly cooked eggs to fill you up.

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Servings
2
Duration
50 min

Ingredients

Salad

  • 4 slices turkey bacon
  • 2 beets, peeled and cut into ½-inch wedges
  • 1 14-oz jar marinated artichoke hearts, drained
  • 6 radishes, halved
  • 1 tbsp extra-virgin olive oil
  • ¼ tsp each salt and ground black pepper
  • 4 large eggs
  • 4 cups mixed baby greens
  • 1 carrot, shredded
  • 1 green onion, sliced thinly
  • 1 tbsp hemp hearts

Vinaigrette

  • ¼ cup extra-virgin olive oil
  • 2 tbsp fresh orange juice
  • 1 tbsp red wine vinegar
  • 1 tsp raw honey
  • ⅛ tsp each sea salt and ground black pepper
  • ½ cup fresh basil, chopped

Preparation

  1. Arrange racks in upper and lower thirds of oven. Preheat oven to 450°F. Line 2 baking sheets with parchment paper.
  2. To first sheet, add bacon. Bake for 15 minutes on lower rack, or until desired crispiness. Set aside and chop when cooled.
  3. Meanwhile, place beets on a sheet of foil and fold into a package. To second baking sheet, add beet package, artichokes and radishes. Rub radishes with oil and season with salt and pepper. Roast vegetables 20 minutes on upper rack; transfer radishes to a plate and set aside. Continue roasting artichokes and beets an additional 10 minutes, or until fork-tender. Set aside to cool.
  4. Meanwhile, bring a medium saucepan of water to a gentle boil. Carefully add eggs and cook for 7 minutes. Drain and plunge into cold water. When cool enough to handle, peel and slice eggs in half.
  5. Make vinaigrette: To a small bowl, whisk all dressing ingredients except basil. Add basil and whisk again.
  6. To a large bowl, add greens and top with radishes, beets, artichoke hearts, eggs, bacon, carrots, onion and hemp hearts. Toss salad with vinaigrette.

NOTE: If following our Meal Plan, refrigerate leftovers in airtight containers, keeping ingredients and dressing separate. Assemble when called for.

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Nutrition Information

  • Serving Size ½ of recipe
  • Calories 761
  • Carbohydrate Content 27 g
  • Cholesterol Content 422 mg
  • Fat Content 58 g
  • Fiber Content 9 g
  • Protein Content 32 g
  • Saturated Fat Content 9 g
  • Sodium Content 1474 mg
  • Sugar Content 14 g
  • Monounsaturated Fat Content 32 g
  • Polyunsaturated Fat Content 8.5 g