Curry-spinach salad

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15 min


4 to 6 servings


  • 284-g bag spinach , preferably baby spinach
  • 1 red apple , pear or both
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 tsp granulated sugar
  • 1/4 tsp curry powder
  • 1/4 tsp salt
  • 2 tbsp mango chutney
  • 3 tbsp vegetable oil
  • 1/3 red onion , sliced into rings
  • 1/4 cup toasted sunflower seeds , or slivered almonds (optional)


  • If using regular spinach, remove stems from leaves and discard. If leaves are large, tear into bite-size pieces. Wash spinach in cold water to remove any sand and whirl dry in a salad spinner. Core and thinly slice apple, but leave peel on for colour. Place apple and spinach in a large salad bowl.
  • Stir lemon juice with sugar, curry and salt. Stir in chutney. Remove any large fruit chunks in chutney, finely dice and return to dressing. Then whisk in oil while pouring into juice mixture in a slow steady stream. Pour over spinach mixture and toss. Sprinkle with red onion rings and seeds or nuts. Serve right away.

Nutrition (per serving)

  • Calories
  • 109,
  • Protein
  • 1.8 g,
  • Carbohydrates
  • 11.5 g,
  • Fat
  • 7.1 g,
  • Fibre
  • 2.3 g,
  • Sodium
  • 142 mg.

Indian spices punch up the flavour in this interesting twist on a popular salad from Toronto artist Leisa Temple. What an appetizing way to get folic acid, vitamin A, potassium and a host of other essential nutrients.

Make ahead

Place washed spinach in a salad bowl. Cover and refrigerate up to half a day. Make dressing, cover and leave at room temperature. When ready to serve, core and slice apple and add to spinach. Whisk dressing, pour over spinach mixture and toss. Top with onion and seeds or nuts.