Spinach Salad with Toasted Pepitas and Creamy Vegan Dressing | Food Stuff

Ingredients

• 2 Tbsp maple syrup or agave nectar (or sub honey if not vegan)
• 3 Tbsp salted creamy almond butter (if unsalted, add a pinch more salt)
• 2-3 Tbsp unsweetened almond milk (amount depends on desired consistency)
• 1/2 cup artichoke hearts, well drained + halved
• 4 large handfuls baby spinach or mixed greens (organic when possible)
• 1/2 cucumber, thinly sliced
• 3 tsp dijon mustard (or sub spicy)
• 1 Tbsp olive or grapeseed oil
• 1/4 cup raw pumpkin seeds (roasting instructions below | or buy roasted, salted pepitas)
• 1/4 red onion, thinly sliced
• 1 roma tomato, sliced
• healthy pinch each salt and pepper
• Pinch sea salt
• Optional: 1-2 Tbsp neutral oil, such as grape seed, for added creaminess