Description
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
Scale
- 4 cups fresh spinach
- 1 large pear, thinly sliced
- 1/2 cup pomegranate seeds
- 1 cup chickpeas, drained and rinsed
- 1 tbsp olive oil (for air frying chickpeas)
- 1/4 tsp sea salt
- 1/4 tsp ground cinnamon
- 1/4 cup maple syrup
- 2 tbsp apple cider vinegar
- 1/4 cup olive oil (for dressing)
- 1 tsp Dijon mustard
- Pinch of salt and pepper to taste
Instructions
Prepare the Crispy Chickpeas
- 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.
Make the Cinnamon Maple Vinaigrette
- 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!
Assemble the Salad
- 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.
Serve and Enjoy!
- Serve this salad immediately for the freshest flavors, or store the components separately to enjoy later. It pairs beautifully with roasted fall veggies or a hearty grain bowl for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Lunch