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Bear Naked® Triple Berry Granola Garam Masala Brittle Warm Spinach Salad
Bear Naked® Triple Berry Granola Garam Masala Brittle Warm Spinach Salad 1

Bear Naked® Triple Berry Granola Garam Masala Brittle Warm Spinach Salad

Products Used: Bear Naked® Granola Triple Berry Crunch
Servings: 1

Ingredients

For the chickpea and granola brittle (Yield: 8 servings)

For the tofu "paneer" (Yield: 8 servings)

  • 1 pack Firm tofu, cut into small cubes and drained on paper towels
  • 1/2 tsp. Turmeric
  • 1 tsp. Garam masala
  • 2 Tbs. Extra Virgin Olive Oil
  • 2 Tbs. Nutritional yeast
  • 1½ tsp. Salt
  • 1/2 tsp. Garlic powder

For the chile ginger vinaigrette (Yield: 8 servings)

  • 2 ea. Shallot, roughly chopped
  • 1 ea. Jalepeño, seeded
  • 2 Tbs. Ginger, minced
  • 1 cup Rice wine vinegar
  • 2 Tbs. Soy sauce
  • 2 Tbs. Dijon
  • 2 Tbs. Miso
  • 1/4 cup Tahini
  • 3 Tbs. Sriracha
  • 3/4 cup Extra Virgin Olive Oil
  • To taste Salt
  • 2 Tbs. Red onion, fine julienne
  • 2 cups Baby spinach
  • 1 Tbs. Extra virgin olive oil
  • To taste Salt and pepper
  • 1/4 cup Tofu paneer
  • 1/4 ea. Avocado, diced small
  • 1/2 cup Granola brittle
  • 3 oz. Chile ginger vinaigrette

Directions

1. Preheat oven to 275º F.
2. For the chickpea and granola brittle, mix Bear Naked Fit Triple Berry Granola, chickpeas, garam masala, agave, maple syrup, tahini, and salt together and taste for seasoning.
3. Spread in a single layer on a sheet tray lined with parchment paper. Bake at 275º F for 45 minutes or until crispy.
4. For the tofu "paneer," mix tofu, turmeric, garam masala, extra virgin olive oil, yeast, salt, and garlic powder together and taste for seasoning.
5. For the chile ginger vinaigrette, place all remaining ingredients except the olive oil in a blender and puree. Slowly drizzle in the olive oil and season with salt.
6. For the salad build, toss the spinach with the olive oil, salt, and pepper and place in a serving bowl. Top with tofu paneer, red onion, avocado and granola brittle.
7. Meanwhile, heat the vinaigrette in a small sauce pot and drizzle hot vinaigrette over the salad.