Warm Spinach Salad


This was always one of my Dad’s favorite dishes. But the difference here is, there’s no bacon fat to create inflammation in your body– just wholesome spinach and vegetables. This recipe courtesy of The Vegan Table Cookbook.


  • 12-14 ounces baby spinach, washed and dried
  • 1 medium red onion, thinly sliced
  • 1 cup coarse;y chopped pecans
  • 1/4 cup cold pressed avocado oil Buy
  • 1 garlic clove, pressed
  • 1 cup balsamic vinegar
  • 1 tablespoon molasses
  • himalayan salt and pepper to taste


  • saucepan
  • salad bowl


  1. Combine spinach, red onion, and pecans in a large bowl.
  2. In a small saucepan, warm avocado oil and add pressed garlic, allowing the flavor to diffuse. Do not fry. After a few minutes, add the vinegar and molasses. Whisking constantly, bring up the heat of the oil to marry the flavors together. Remove from heat and cool until just a little warm.
  3. Pour the dressing over the spinach and serve immediately. You can also add shitake mushrooms to this salad for a great variation.


Like this recipe?

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkedin
Share on pinterest
Share on Pinterest

Leave a comment

Leave a Reply


Enter your email and password to gain access to free courses and more!

Life In Harmony is a wellness training website focused on physical and mental health.

Subscribe To Our newsletter


Enter your email and password to gain access to free courses and more!

Strength indicator

Hint: The password should be at least twelve characters long. To make it stronger, use upper and lower case letters, numbers, and symbols like ! " ? $ % ^ & ).

Thank You!

You will be redirected shortly…