This recipe comes to us from plant-based creative genius, Skylar Sokolowski of Enlightened Appetite. This light and simple summer salad is easy enough to prepare on a weeknight, while also beautiful enough to serve to a crowd. Try substituting another seasonal stone fruit such as plums or nectarines for the peaches, if you like. Let us know what you think in the comments below!
What You’ll Need
- 2 cups of cubed sourdough bread
- 2 tbsp of olive oil
- 1/2 cup raw cashews
- 1 5oz package organic spinach
- 1 cup shredded purple cabbage
- 1 yellow peach (sliced)
- juice from 1/2 lemon
- 1/8 cup olive oil
- 1 tbsp honey
- 1 tsp himalayan salt
- pinch of pepper
Preheat oven to 350 degrees F.
To make the croutons: In a bowl, toss and coat the cubed sourdough bread in the olive oil. Spread on a baking sheet and place in preheated oven for 10 minutes, or until crispy. These will need to sit and cool for about 30 minutes before being added to the salad.
To make the toasted cashews: On another baking sheet, spread the cashews and bake for 8-10 minutes, or until toasted. These will also need to sit and cool before being added to the salad.
Spread the spinach on a serving plate and layer with the cabbage, toasted cashews, croutons, and sliced peach.
Add the the remaining ingredients to a small bowl and whisk until well combined. Pour over the salad and serve!