Spinach Salad with Curried Almonds

Seafood, greens, nuts and beans.  That’s been my mantra this week after listening to this Splendid Table podcast with nutritional psychiatrist Drew Ramsey and food writer David Leite about the link between the stomach and mental health. I’m looking forward to reading Dr. Ramsey’s new book, Eat Complete: The 21 Nutrients That Fuel Brainpower, Boost Weight Loss, and Transform Your Health. The book draws on the  Human Microbiome Project’s research on the link between gut health, allergies and mood. Interesting stuff and possibly a cure for all that ails me.

I went all in with an Indian-inspired dinner last night: pan-seared salmon rubbed with tumeric, coriander, ground ginger and garam masala, tumeric basmati rice, this lovely, fresh Spinach Salad with Curried Almonds, a glass of red wine and my newest guilty pleasure, dark chocolate candied orange slices. While the perfect little dessert treat, they are outrageously expensive.  I’m looking forward to experimenting with making my own.

Spinach Salad with Curried Almonds

Ingredients:

 

For the Curried Almonds:

• 2 tablespoons butter, melted
• 1/2 cup roasted unsalted almonds
• 1 1/2 teaspoons curry powder
•  1/4 teaspoon kosher salt
• 1 1/2 teaspoons sugar

For the Spinach Salad:

• 1/4 cup apple cider vinegar
• 1/4 cup vegetable oil
• 1 tablespoon plain yogurt
• 2 tablespoons minced chutney
• 2 1/4 teaspoons sugar
• 1 1/2 teaspoons curry powder
• 1 teaspoon dry mustard
• 10 ounces fresh baby spinach
• 1 1/2 cups diced apple (unpeeled)
• 1/2 cup golden raisins
• 1/4 cup thinly sliced green onions

Directions:

1. Preheat the oven to 300 degrees.
2. Line a baking sheet with foil. Pour the butter on to the baking sheet, then add the almonds, then sprinkle with the curry powder, salt and sugar.  Toss to coat the almonds thoroughly, then spread them in a single layer.
3. Bake the almonds for around 20 minutes, stirring about every 5.
4. Cool the almonds completely, then scrape everything from the foil on to a cutting board and roughly chop.
5. In a small bowl,  whisk together the apple cider vinegar and vegetable oil.  Whisk in the yogurt, chutney, sugar, curry powder and dry mustard.
6. Add the spinach, apple, raisins,green onions and almonds to a large salad bowl.  Drizzle with the dressing and toss thoroughly to combine.

Yield: 6-8 side servings

Cook time: 20 minutes

Prep time: 10 minutes

Be sure to use good quality, fresh spices! The curry powder I used for the sweet and spicy almonds was my favorite Frontier Indian Curry spice blend — lots of flavor and not too fiery. For the dressing, I used Spicy Plum Chutney from The Virginia Chutney Company.  Major Grey’s mango chutney would work fine here, but you may want to add a pinch of cayenne or some black pepper to balance the sweetness.

BON APPÉTIT!