Spinach and Grilled Apricot Salad

Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 4 servings



  • 4 tbsp extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 1 tsp sorghum syrup, or honey
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp mustard powder


  • 6 ounces baby spinach
  • 1/2 cup sliced almonds
  • 3 tbsp hemp hearts
  • 2 cups low-fat Daisy cottage cheese

Grilled Apricots

  • 6 small apricots, washed, halved and pitted
  • 1 tsp coconut oil, or olive oil


  • grill or grill pan
  • pastry brush


  1. Preheat your grill or grill pan to medium heat.

  2. In a small bowl whisk together the olive oil, apple cider vinegar, sorghum syrup, cinnamon, ginger and mustard powder.

  3. Combine spinach, half the almonds and hemp seeds on a platter. Place cottage cheese from side to side over the spinach salad.

  4. Brush the grill with the coconut oil. Place the apricots cut-side down on the grill. Grill apricots about 3-4 minutes until they are soft and have grill marks. Place apricots on a cutting board to cool and slice them.

  5. Place sliced apricots over the cottage cheese and sprinkle the rest of the almonds and hemp seeds over the salad. Drizzle the dressing over the salad or serve 2 tablespoons of dressing per person.

Recipe Notes

Nutrient Analysis:
Serving size: 1 serving, Calories: 370, Fat: 25 g, Saturated fat: 4.5g, Carbohydrates: 16g, Sugar: 11g, Sodium: 390mg, Fiber: 2.5g, Protein: 20g, Cholesterol: 10 mg