Warm Spinach Salad with Triple Berry Granola Garam Masala Brittle
Chef Dan Snowden
Pizza Lobo
Chicago
A chickpea and granola brittle spiced with garam masala elevates this spinach salad to the next level. It makes for a unique way to use granola in a savory application. Chef Dan Snowden of Pizza Lobo also prepares a tofu “paneer” to add more Indian flair to the recipe. The leftover granola brittle and paneer can used in other preparations.
Ingredients
Chickpea and granola brittle
2 cups triple berry granola
2 cups fried chickpeas
80 g. maple syrup
60 g. tahini
30 g. garam masala
20 g. agave
Salt, to taste
Chile-ginger vinaigrette
2 shallots, chopped
1 jalapeno, seeded and chopped
2 tbsp. minced ginger
1 cup rice wine vinegar
¼ cup tahini
3 tbsp. sriracha
2 tbsp. soy sauce
2 tbsp. Dijon mustard
2 tbsp. miso
¾ cup extra virgin olive oil
Tofu paneer
1 package firm tofu
2 tbsp. extra virgin olive oil
2 tbsp. nutritional yeast
1½ tsp. salt
1 tsp. garam masala
½ tsp. ground turmeric
½ tsp. garlic powder
Salad
2 cups baby spinach
1 tbsp. extra virgin olive oil
Salt and pepper, to taste
¼ cup tofu paneer
2 tbsp. julienned red onion
¼ avocado, diced
½ cup chickpea and granola brittle
3 oz. vinaigrette flavored with chile and ginger
Steps
1. For the chickpea and granola brittle, mix all ingredients together and taste for seasoning.
2. Spread in a single layer on a sheet tray lined with parchment paper. Bake at 275 F for 45 minutes or until crispy.
3. For the chile ginger vinaigrette, in blender container, combine all ingredients except olive oil; cover and puree. Slowly drizzle in olive oil and season with salt.
4. For tofu paneer, in bowl, mix all ingredients together and taste for seasoning.
5. To complete the salad, toss spinach with olive oil, salt and pepper; transfer to serving bowl. Top with ¼ cup tofu paneer, red onion, avocado and ½ cup granola brittle.
6. Meanwhile, in small saucepan, heat the vinaigrette just until hot. Drizzle warm vinaigrette over salad.
Photo courtesy of Kellogg’s Away from Home