Issue 03



Recipe by The Communal TablePhotography by Celeste NocheFood Styling by Jenni Grishman

Please note that this will make more dressing than you’ll need for this salad, but I don’t believe the effort of dressing is worth small trifles. Why not make a little extra and have some hanging around in a mason jar for a quick lunchtime salad? Plus, there’s always something extra to dress up boiled broccoli or the like. If you don’t feel the same, cut the dressing by half.


Wash the spinach well and spin in a salad spinner to dry.

In a small dry pan, toast the sesame seeds until amber and fragrant. Pour them into a small bowl and add the cumin and mustard to the pan, stirring and toasting them until their fragrance is toasty and warm. The mustard seeds might pop a bit. Pour them into the bowl with the sesame seeds and add the hemp, poppy, and pumpkin seeds. Stir to combine. Set aside.

Dice the pitted dates into small bite-sized pieces.

Prepare the vinaigrette by mixing the shallot, garlic, curry powder, honey, and apple cider vinegar. Stir to combine until the honey is dissolved and the curry is mixed in. Add salt & pepper to taste. Drizzle in the oil until the dressing emulsifies. Adjust your seasonings by dipping a piece of spinach into the dressing and taking a bite. You’ll know immediately if you need a little more salt or pepper or maybe even a dash more vinegar.

Dress the spinach leaves with curry vinaigrette. Please note that dressing to leaf ratio varies by individual taste, weight of the seasonal greens, humidity in the air, or astrological design (not really), so please only add a bit and use your hands to toss it around. You can always add more, but an overdressed salad can only ever be an overdressed salad.

When your greens are mindfully dressed, add the seeds and give it one more toss. Top with the dates and feta. Savor immediately with delight and gratitude.


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