Spinach and Pear Salad with Crispy Chickpeas and Cinnamon Maple Vinaigrette Recipe
Prep time: 20 minutes
Cook time:
Serves: 6
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 20 minutes
- Serves: 6
Fall is my favorite season to embrace the cozy, to slow down, rest and reset after a busy summer. This Spinach and Pear Salad with Crispy Chickpeas and Cinnamon Maple Vinaigrette is the perfect way to enjoy seasonal flavors and provide your body with important nutrients.
Ingredients
Crispy Chickpeas
- 1 can Chickpeas
- 1 tablespoon Olive Oil
- 1 teaspoon Cinnamon
- Salt
Cinnamon Maple Vinaigrette
- 1/4 cup Maple Syrup
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon Dijon Mustard
- 1/4 cup Olive Oil
- Salt & Pepper
Salad Base
- 4 cups Spinach
- 1 large Pear , Canned also acceptable
- 1/2 cup Pomegranate seeds
Method
Air Frying Chickpeas
- 1)
- Preheat your air fryer to 400°F.
- Toss chickpeas with 1 tbsp olive oil, sea salt, and ground cinnamon.
- Air fry for 12–15 minutes until crispy, shaking the basket halfway through for even cooking. Tip: For extra crunch, make sure the chickpeas are fully dry before air frying.
Making the Dressing
- 1)
- In a small bowl, whisk together maple syrup, apple cider vinegar, olive oil, Dijon mustard, and a pinch of salt and pepper.
- Set the dressing aside. You can make this ahead of time and store it in the fridge for up to a week!
Putting it all together!
- 1)
- In a large salad bowl, toss together fresh spinach, pear slices, and pomegranate seeds.
- Add the crispy chickpeas on top.
- Drizzle the cinnamon maple vinaigrette over the salad and toss lightly to combine.