Michele has another delicious recipe to share using her seasonal Apple Quinoa granola! Let us know if you give this tasty salad a try...
Spinach, Apple and Tofu Salad with Michele’s Apple Quinoa Granola
For the dressing:
1 apple, thinly sliced
1 Tablespoon oil
1/2 cup apple cider vinegar
1 Tablespoon pure maple syrup
1 Tablespoon fresh sage
1/2 teaspoon kosher salt
¼ teaspoon black pepper
2/3 cup olive oil
For the salad:
1 block of extra firm tofu, drained
6 oz. spinach
1 apple, thinly sliced
3/4 cup sliced celery root
1 cup Michele’s Apple Quinoa Granola
Cook sliced apple in a skillet with oil for 5 minutes. Remove from heat, transfer to a blender. Add the vinegar, syrup, sage, salt and pepper to the blender and blend until smooth. With blender still running, slowly add the olive oil. Set aside.
Slice the tofu, brush with a little olive oil, and grill or broil until browned. You can also cube the tofu and bake at 400 degrees for about 40 minutes, turning periodically, until golden.
In a salad bowl, combine spinach, the 2nd sliced apple, and celery root. Add dressing and toss to coat. Top with tofu and granola. Enjoy!