Posted 4 years ago

Fall Salad


4 cups baby spinach, washed and dried
1 teaspoon Olive oil
1 teaspoon garlic, minced/chopped
1 cup sliced onion
2 cups chopped cauliflower
2 cups diced tomatoes
2 cups red beans, rinsed and drained
2 Tablespoons red wine vinegar
1 Tablespoon water
1 Tablespoon fresh minced basil


Place 4 cups of washed and dried baby spinach in a large salad bowl and set aside.
Pour 1 teaspoon of olive oil into a non-stick skillet and heat over medium-high heat. Add 1 teaspoon of minced/chopped garlic and 1 cup of sliced onion and sauté until golden, about 2 minutes.

Add 2 cups of chopped cauliflower and sauté for 2 minutes, then pour in 2 cups of diced tomatoes, 2 cups of red beans, 2 tablespoons of red wine vinegar, I tablespoon of water, 1 tablespoon of fresh minced basil, and some freshly cracked pepper.

Stir until heated through, about 2-3 minutes. Pour the heated beans and veggies over the spinach and serve.
For a warm fall dish, sauté spinach with the mixture and serve over whole grain pasta, spaghetti squash, or brown rice.

About Ironwood Cancer & Research Centers

Ironwood Cancer & Research Centers (ICRC) is the largest multi-specialty oncology network in the Greater Metro Phoenix area. They have over 100 medical providers, a robust Integrative Services program, and a dedicated clinical research department. Ironwood Cancer & Research Centers has 15 valley locations and five comprehensive cancer care centers that offer a multi-disciplinary approach for expedited personalized patient care. For more information, please visit our website at