Spinach Pomegranate Salad Recipe
Earthy spinach and sweet-tart pomegranate make a great pairing, but do you want to know how to make it even better? THIS spinach pomegranate salad wins rave reviews every time I make it. Let me show you how it's done.
Ingredients
Maple Balsamic Dressing
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- ½ teaspoon dijon mustard
- A pinch of salt and pepper
Spinach Pomegranate Salad
- 5 ounces baby spinach leaves
- ½ cup mint leaves
- Seeds from 1 pomegranate
- ¾ cup hazelnuts, toasted and chopped
- Optional: ½ cup shaved parmesan cheese
Instructions
- Place all the maple valsamic dressing in a jar and shake to combine.2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon maple syrup, ½ teaspoon dijon mustard, A pinch of salt and pepper
- Add the salad ingredients to a large salad bowl, pour the dressing over the top, and toss to coat.5 ounces baby spinach leaves, ½ cup mint leaves, Seeds from 1 pomegranate, ¾ cup hazelnuts, Optional: ½ cup shaved parmesan cheese
Notes
Note 1: Toast the hazelnuts in your oven for 10 minutes at 350 degrees Fahrenheit. Once they cool, rub them between your hands to remove the skins, then roughly chop them.
Note 2: If you're buying pomegranate seeds, rather than a whole pomegranate, you'll need about 1 ½ cups.
Note 3: For a sweeter salad, try adding candied hazelnuts.
Serving: 1 serving = ¼ of the recipe, Calories: 295kcal, Carbohydrates: 24g, Protein: 6g, Fat: 22g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Sodium: 51mg, Potassium: 570mg, Fiber: 6g, Sugar: 15g, Vitamin A: 3567IU, Vitamin C: 20mg, Calcium: 90mg, Iron: 3mg