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Spinach Caprese Beef Tenderloin Salad with Herbed Chickpeas, Caramelized Onion & Balsamic Vinaigrette

We love a good Caprese salad, so here’s a bigger, better version that’s chock-a-block with ingredients and totally dinner-worthy. Fresh spinach provides the leafy base with caramelized onion throughout for pops of sweetness. Crisp roasted chickpeas add a protein boost while garlicky ciabatta croutons up the crunch factor even more. Of course, it wouldn’t be Caprese without the tomatoes and fresh mozzarella, but we made them bite-size so they’re more fork friendly. A creamy balsamic dressing ties it all together with Caprese's characteristic flair.

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Fair Climate Score
Prep: 25 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 red onion
  • 5 tsp balsamic vinegar
  • 1 chickpeas
  • 1 tbsp italian seasoning
  • 4 oz grape tomatoes
  • 4 oz fresh mozzarella
  • 1 ciabatta bread
  • 1 tsp garlic powder
  • 2 tbsp mayonnaise
  • 2 tsp dijon mustard
  • 5 oz spinach
  • 1 tsp cooking oil
  • 1 tsp sugar
  • 6 tbsp olive oil
  • salt
  • pepper
  • 10 oz beef tenderloin filets
  • 1 red onion
  • 10 tsp balsamic vinegar
  • 2 chickpeas
  • 1 tbsp italian seasoning
  • 8 oz grape tomatoes
  • 8 oz fresh mozzarella
  • 2 ciabatta breads
  • 2 tsp garlic powder
  • 2 tbsp mayonnaise
  • 2 tsp dijon mustard
  • 10 oz spinach
  • 1 tsp cooking oil
  • 2 tsp sugar
  • 12 tbsp olive oil
  • salt
  • pepper
  • 20 oz beef tenderloin filets

Instructions

  1. • Adjust rack to top position (top and
    middle positions for 4 servings) and
    preheat oven to 425 degrees.
    • Drain and rinse chickpeas; pat very dry
    with paper towels. Halve, peel, and cut
    half the onion (whole onion for 4) into
    1⁄2-inch-thick wedges.
    • Toss chickpeas and onion on a
    baking sheet with a drizzle of oil, half
    the Italian Seasoning (all for 4), salt,
    and pepper.
    • Roast on top rack until chickpeas are
    golden and tender and onion is
    caramelized, 18-20 minutes. (You’ll add
    more to the sheet after 11 minutes.)
  2. • Meanwhile, wash and dry produce.
    • Halve tomatoes. Dice mozzarella into
    1⁄2-inch cubes.
    • Place tomatoes in a small bowl; toss
    with vinegar, 1 tsp sugar (2 tsp for
    4 servings), and a big pinch of salt.
    Pat chicken or beef dry with paper
    towels and season all over with salt
    and pepper. Heat a drizzle of oil
    in a large pan over medium-high
    heat. Cook chicken until browned
    and cooked through, 3-5 minutes
    per side, or cook beef to desired
    doneness, 4-7 minutes per side.
    Transfer to a cutting board.
  3. • Halve ciabatta lengthwise; cut into
    3⁄4-inch strips. Tear strips into rough
    cubes. Transfer to a large bowl; toss with
    2 TBSP olive oil (4 TBSP for 4 servings),
    garlic powder, salt, and pepper.
    • Once chickpeas and onion have
    roasted 11 minutes, remove from oven
    and push to one side of sheet; carefully
    add croutons to empty side. (For 4,
    add croutons to a second sheet; toast
    on middle rack.) Return to top rack
    until golden and crispy, 7-9 minutes.
    Wipe out bowl.
    • Carefully transfer everything to bowl
    used to season croutons to cool.
  4. • Remove tomatoes from bowl and set
    aside, leaving marinade behind.
    • Whisk half the mayonnaise and half
    the mustard into marinade until
    smooth. (For 4 servings, use all the
    mayonnaise and mustard.)
    • Slowly whisk in 4 TBSP olive oil
    (8 TBSP for 4), drizzling a little bit
    at a time, until creamy. Season with
    salt and pepper. Reserve 1 1⁄2 TBSP
    dressing (3 TBSP for 4) for serving.
  5. • Add spinach to bowl with cooled
    chickpeas, onion, and croutons.
    Toss with remaining dressing until
    evenly coated.
  6. • Divide salad between plates. Top with
    mozzarella and tomatoes. Drizzle
    with reserved dressing and season
    with salt and pepper. Serve.
    Thinly slice chicken or beef against
    the grain. Serve atop salad.