Pomegranate-Spinach Salad
Dietary
dairy-free
,
gluten-free
,
vegan
,
vegetarian
Recipe Bundle
December 2017
Meal Course
Lunch
Servings
2
Servings
2
Ingredients
Ingredients
4
cups
fresh baby spinach
1/2
cup
pomegranate arils
(seeds)
1
pear
(firm, but ripe) – cored and sliced
1/4
cup
toasted walnuts or pecans
2
oz
goat or feta cheese
(optional)
Dressing Ingredients
1/4
cup
olive or avocado oil
1
tsp
dijon mustard
1
tbsp
maple syrup
2
tbsp
balsamic vinegar
sea salt + pepper
Instructions
Combine oil, mustard, maple syrup, and balsamic vinegar and mix until emulsified. Season with salt + pepper to taste.
Combine all salad ingredients in a large bowl. Top with desired amount of dressing and toss until evenly coated.