Chopped Broccoli & Spinach Salad with Creamy Tahini Vinaigrette

 I had a good response last week with this salad on Instagram so I’m sharing a quick recipe for the dressing….which Chopped Broccoli & Spinach Salad with Creamy Tahini Dressing from Canned-Time.commany of you have seen before since it’s a favorite.  And a new way to get more greens into your salads.  Some of you may have a Trader Joe’s store near by and are already familiar with packages of pre-chopped brussels sprouts.  They’re a bit pricey and I haven’t seen them organically grown either.  I made my own in two minutes.  For this salad, I used a head of organic Broccoli to boost my greens.  They are chopped just the same as the brussels and are so tasty mixed in with spinach or baby kale and a great dressing.  Simply pulse two or three cups of cut broccoli or halved brussels sprouts in a food processor and there you go…  Wonderfully simple and easy to eat ‘raw’ greens added to your salads. 






Bob and I are big salad eaters and always have a balancing game going on in our fridge to use up the salad greens before they wilt or get mushy.  These chopped sturdier veggies last twice as long and really hold on to your dressings almost like a slaw.  I love it!  Sometimes my salads look like I’m cleaning out the last bits of everything in the refrigerator like these gorgeous, tart currant berries that I mentioned in my pear dessert post last week.  The add a wonderful tangy pop alongside my tahini vinaigrette not to mention the powerful vitamins and minerals packed into each beauty.  Hope you like this dressing and if you have a favorite homemade concoction of your own, please share your favorite dressing ideas in the comments below.   

 Chopped Broccoli & Spinach Salad with Creamy Tahini Dressing from

Tahini Vinaigrette
  1. 1/4 cup Vegan Mayo ( I used 'Just Mayo')
  2. 1/4 cup Rice Vinegar
  3. 1/2 tsp. Black Pepper
  4. 2 - 3 Tbs. Tahini or Sesame Seed butter
  5. 2 Tbs. Tamari Soy Sauce
  6. 1 Tbs. Maple Syrup - adjust to taste
  7. 1 tsp. Garlic Powder or 1 clove finally diced
  8. Filtered water for thinning as needed
  1. Blend all ingredients until smooth. Store in a sealed container in the fridge for up to 1 month.
Optional add-in's
  1. Pinch of Red Pepper Flakes
  2. tsp. Whole Grain Mustard
  3. 1 - 2 pitted Dates
  4. 1 small Orange + 1 tsp. extra Tamari
  5. Substitute Peanut Butter for the Tahini if desired. Both are just scrumptious.

Chopped Broccoli & Spinach Salad with Creamy Tahini Dressing from

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4 thoughts on “Chopped Broccoli & Spinach Salad with Creamy Tahini Vinaigrette

  1. Kathy Carlson

    Got your Tahini vinaigrette recipe but missed the chopped broccoli and spinach salad recipe. Could you please send it to me. Thanks

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