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Beef & Chickpea Spinach Salad
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Beef & Chickpea Spinach Salad

Beef & Chickpea Spinach Salad

with Pear, Feta, Almonds & Cherry Balsamic Vinaigrette

We’re putting a new spin on spinach salad—and this hearty supper stunner is ready for a twirl. Crisped-up herby chickpeas, toasted almonds, and briny-tangy feta cheese are balanced by a sweet and tart cherry balsamic dressing, and juicy bites of pear to make a light yet satisfying meal. We’ll have you whirling for joy when dinner’s ready in 30 minutes.

Allergens:
Tree Nuts
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Chickpeas

1 unit

Shallot

1 tablespoon

Italian Seasoning

1 unit

Bartlett Pear

1 unit

Cherry Jam

5 teaspoon

Balsamic Vinegar

½ ounce

Sliced Almonds

5 ounce

Spinach

½ cup

Feta Cheese

10 ounce

Beef Tenderloin Filets

Not included in your delivery

1 teaspoon

Cooking Oil

4 tablespoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories1000 kcal
Fat56 g
Saturated Fat13 g
Carbohydrate72 g
Sugar29 g
Dietary Fiber12 g
Protein51 g
Cholesterol115 mg
Sodium1680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Paper Towel
Baking Sheet
Large Bowl
Large Pan
Small Bowl
Whisk
Small Pan

Instructions

Start Prep
1

• Adjust rack to top position and preheat oven to 425 degrees. • Drain and rinse chickpeas; pat very dry with paper towels. Halve, peel, and cut shallot into ½-inch-thick wedges.

Roast Chickpeas
2

• Toss chickpeas and shallot on a baking sheet with a large drizzle of oil, half the Italian Seasoning (all for 4 servings), and 1 tsp salt (2 tsp for 4). Roast on top rack until chickpeas are lightly crispy, 18-20 minutes (it’s natural for chickpeas to pop a bit as they roast!). • Remove sheet from oven; transfer chickpeas and shallot to a large bowl to cool.

Pat beef or chicken dry with paper towels; season generously with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add beef or chicken; cook beef to desired doneness, 3-6 minutes per side, or cook chicken until cooked through, 4-7 minutes per side. Turn off heat; transfer to a cutting board to rest.

Finish Prep & Make Dressing
3

• Meanwhile, wash and dry produce. Halve, core, and thinly slice pear. • In a small bowl, whisk together jam, vinegar, and 4 TBSP olive oil (8 TBSP for 4 servings) until well combined. Season with salt and pepper.

Toast Almonds
4

• Heat a small, dry pan over medium-high heat. Add almonds and toast, stirring, until golden, 2-3 minutes.

Assemble Salad
5

• Once chickpeas and shallot have slightly cooled, transfer half the chickpeas and shallot to a plate; reserve for serving. • To bowl with remaining chickpeas and shallot, add spinach, pear, and half the feta. • Reserve 2 TBSP dressing (4 TBSP for 4 servings) and set aside for serving. Add remaining dressing to bowl and toss to evenly coat. Taste and season with salt and pepper.

Finish & Serve
6

• Divide salad between plates or bowls; top with almonds, reserved chickpeas and shallot, and remaining feta. Drizzle with reserved dressing and serve.

Thinly slice beef or chicken against the grain; serve atop salad.

Beef is fully cooked when internal temperature reaches 145°.

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