The Talk: Flax Crunch Salad
What’s for dinner? When Greg Frey Jr. visited The Talk, he served up a Honey-Cilantro Sweet & Sour Mojo Grilled Chicken Breast. But if you want to start with something lighter, learn how to make Flax Crunch for this Bloomsdale Spinach Salad. If you are ready for dessert, you can’t go wrong with the Chocolate Avocado Ganache.
The star of this recipe is the homemade Flax Crunch, so I wish that Frey had spent a little more time talking about what makes it unique.
Bloomsdale Spinach has a particular texture that Frey had in mind for this recipe. He said you should never dump salad dressing over the top of the salad. Instead, put the dressing around the mixing bowl first. Then add the other ingredients and toss everything together.
The Talk: Greg Frey Jr. Bloomsdale Spinach Salad with Flax Crunch Recipe Ingredients
- 10-12 oz washed, stemmed Bloomsdale Spinach leaves
- 1 or 2 diced, skin-on Fuji Apples
- 2 tbsp Red Wine Vinegar
- 1/4 cup diced Shallot
- 6 oz crumbled Gorgonzola Cheese
- 1 3/4 cups Flax Crunch (see below)
- 2 tbsp Pomegranate Molasses
- 1/2 cup Extra Virgin Olive Oil
Flax Crunch Ingredients
- 1 cup whole Flaxseed
- 1 cup Rolled Oats
- 1 cup sliced Almonds
- 6 oz raw local Honey
- 4 oz Extra Virgin Coconut Oil
- 1 1/2 tsp Salt
Greg Frey Jr.: The Talk Bloomsdale Spinach Salad with Flax Crunch Recipe Directions
- Heat a teaspoon of Olive Oil in a small skillet and sweat the shallots on medium heat to caramelize them.
- Take the skillet off the heat. Mix in molasses, vinegar, and the last of your olive oil.
- Let the dressing cool to room temperature.
- Toss salad ingredients in a mixing bowl, along with about half of the dressing; salt and pepper.
- Serve immediately with extra dressing on the side.
Flax Crunch Directions
- Preheat the oven at 350 F.
- Heat honey with coconut oil in a pot until it becomes warm.
- Stir dry ingredients together in a mixing bowl.
- Pour honey mix around the edges of the bowl. Mix everything to a clumpy consistency that can maintain its shape.
- Place an oven-safe baking mat inside a baking sheet.
- Pour the mixture onto the baking mat in a rectangle about 1/2” high.
- Bake for about 30 minutes, rotating for more even cooking.
- Remove from the oven and let cool.
- Once it is back to room temperature, crumble the flax into pieces about 3/4”, or whatever size works best for you.