If you're looking for a dish that perfectly balances sweet and savory flavors while being both nutritious and satisfying, look no further than this Honey Thai Spinach & Pork Salad. This recipe combines the crisp freshness of spinach with the rich taste of tender pork, all drizzled with a delightful honey Thai dressing that ties everything together. Whether you're preparing a quick lunch, a light dinner, or a vibrant dish for a gathering, this salad is sure to impress.
Why You'll Love This Salad
This Honey Thai Spinach & Pork Salad offers a delightful mix of textures and flavors. The sweetness of the honey complements the savory pork and tangy dressing, while the fresh vegetables add crunch and vibrancy. It's a meal that's as healthy as it is delicious, perfect for those who want something light but satisfying. Plus, it's quick to prepare, making it an ideal option for busy weeknights or impromptu gatherings.
Give this recipe a try, and experience the perfect harmony of sweet and savory in every bite. Enjoy your fresh and flavorful salad!
Ingredients:
Directions:
- 2 boneless pork chops
- container of baby spinach
- 1 large sweet potato
- 1 large sweet red (or orange or yellow) bell pepper
- salt & pepper to taste
- 6 tbsp. extra virgin olive oil
- garlic powder
- onion powder
- 1 tbsp. soy sauce
- 1 tbsp. rice wine vinegar
- 2 tsp. sriracha
- 1 tbsp. ginger-garlic puree
- 1 tbsp. thai seasoning
- 2 tbsp. liquid honey
- 1/3 cup of water
- 3 tbsp. peanut butter
Preparing & Roasting the Veggies:
Preheat your oven to 450 degrees
Peel the sweet potato and cut into small chunks, put chunks into a medium-sized bowl and set aside.
Core the red pepper, discard the core & the seeds into the garbage, cut the remaining large chunks into strips and then cut into small chunks, put chunks into a medium-sized bowl and set aside.
Cover a baking sheet in a layer of parchment paper.
Put 2 tbsp. of olive oil in the bowl with the veggies, sprinkle some salt & pepper in there, add the 1 tbsp. of Thai seasoning and 1/2 a tsp. of both garlic powder and onion powder. Stir to mix.
Spread the veggies out into a thin layer on the parchment paper. Put baking sheet in the oven and roast for 30 to 35 minutes. Check about half way through to make sure they aren't burning and give them a stir. Once they are done, you can pull out your baking sheet and set aside to cool.
Salad Dressing:
While your veggies are roasting, you can begin to prepare the salad dressing.
In a large bowl, add 3 tbsp. of extra virgin olive oil and the 1 tbsp. of the rice wine vinegar, 2 tbsp. of honey, add a sprinkle of salt, pepper, garlic powder and onion powder. Mix this up with a spoon or whisk.
Set bowl aside.
Peanut Sauce Drizzle:
Heat a small frying pan on the stove at low to medium heat.
Add the 1/3 cup of water, the 1 tbsp. of soya sauce, the 1tbsp. of the ginger-garlic puree, and the 2 tsp. of sriracha. Whisk mixture to blend. Watch this sauce as it heats up and make sure it doesn't burn.
Next add the 3 tbsp. of peanut butter to the pan. Continue mixing with the whisk and ensuring the sauce isn't burning. Continue whisking until the sauce slightly thickens and remove from the heat.
Pork Chops:
Heat a medium frying pan at medium heat.
Season one side of the pork chops with salt, pepper, garlic powder, onion powder and lightly press into the meat with a fork.
Flip the pork chops over and repeat the instructions above for the second side.
Add 1 tbsp. extra virgin olive oil to the frying pan, add your pork chops and cook for 2-3 minutes per side. You can add a cover over the pan to make sure the hot oil isn't flying around and burning you.
Once you see a nice crust on the outside (but not too well done, or burned), then you can pull them out of the frying pan, pop them onto a plate and set them aside.
Putting It All Together:
Now you can add your roasted veggies to the bowl with the salad dressing. Give everything a good mix around.
Add the baby spinach to the bowl with the veggies. I used about half a package of the baby spinach for this, but you can use as much or as little as you like. Give everything a good toss to coat the dressing.
You can now begin plating the salad onto a dinner plate and then set aside.
The pork has now had a chance to sit & the juices rest. Cut the fat from the edges of each pork chop and dispose of the fat in the garbage.
Cut the pork chops into strips. You can use a spatula and a fork to gently plate the pork strips onto your plated salad.
Time to dress the pork with the amazing peanut drizzle!
You can now drizzle your beautiful peanut sauce overtop of the pork. You can use the sauce to garnish the plate, as well, if you like!
