Spinach Caprese Salad
with Herbed Chickpeas, Caramelized Shallots & Creamy Balsamic Vinaigrette
Don’t get us wrong—we love a good Caprese salad. But there never seems to be enough for a whole meal. So here’s a bigger, better version that’s chock-a-block with ingredients and totally dinner-worthy. Fresh spinach provides the leafy base with caramelized shallots throughout for pops of sweetness. Crisp roasted chickpeas add a protein boost while garlicky ciabatta croutons up the crunch factor even more. Of course, it wouldn’t be Caprese without the tomatoes and fresh mozzarella, but we made them bite-size so they’re more fork friendly. We even upgraded the balsamic dressing, making it creamier and heartier. Now, this is a main-course salad that won’t leave you hungry.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Shallot
5 teaspoon
Balsamic Vinegar
13.4 ounce
Chickpeas
1 tablespoon
Italian Seasoning
4 ounce
Grape Tomatoes
4 ounce
Fresh Mozzarella
(ContainsMilk)1 unit
Ciabatta Bread
(ContainsSoy, Wheat)1 teaspoon
Garlic Powder
2 tablespoon
Mayonnaise
(ContainsEggs)2 teaspoon
Dijon Mustard
5 ounce
Spinach
Not included in your delivery
1 teaspoon
Cooking Oil
1 teaspoon
Sugar
6 tablespoon
Olive Oil
Kosher Salt
Pepper
• Adjust rack to top position (top and middle positions for 4 servings) 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. • Toss chickpeas and shallot on a baking sheet with a drizzle of oil, half the Italian seasoning (all for 4 servings), salt, and pepper. • Roast on top rack until chickpeas are golden and tender and shallot is caramelized, 18-20 minutes. (You’ll add more to the sheet after 11 minutes.)
• Meanwhile, wash and dry produce. • Halve tomatoes. Dice mozzarella into ½-inch cubes. • Place tomatoes in a small bowl; toss with balsamic vinegar, 1 tsp sugar (2 tsp for 4 servings), and a big pinch of salt.
• Halve ciabatta lengthwise; cut into ¾-inch strips. Tear strips into rough cubes. Transfer to a large bowl; toss with 2 TBSP olive oil (4 TBSP for 4 servings), garlic powder, salt, and pepper. • Once chickpeas and shallot have roasted 11 minutes, remove from oven and push to one side of sheet; carefully add croutons to empty side. (For 4 servings, leave chickpeas and shallot roasting; add croutons to a second sheet. Toast on middle rack.) Return to top rack golden and crispy, 7-9 minutes. Wipe out bowl. • Once finished roasting, carefully transfer everything to bowl used for croutons to cool.
• Remove tomatoes from bowl and set aside, leaving marinade behind. • Whisk half the mayonnaise and half the mustard into bowl with marinade until smooth. (For 4 servings, use all the mayonnaise and mustard.) • Slowly whisk in 4 TBSP olive oil (8 TBSP for 4), drizzling in a little bit at a time, until creamy. Season with salt and pepper. Reserve 1½ TBSP dressing (3 TBSP for 4) for serving.
• Add spinach to bowl with cooled chickpeas, shallot, and croutons. Toss with remaining dressing until evenly coated.
• Divide salad between plates. Top with mozzarella and tomatoes. Drizzle with reserved dressing and season with salt and pepper. Serve.