This vibrant spinach salad brings together a medley of nutrient-rich ingredients that taste as good as they are good for you. Sweet dried cranberries and crunchy walnuts pair beautifully with tender baby spinach, while a tangy pomegranate vinaigrette ties everything together with a burst of flavor and antioxidants. Light yet satisfying, it makes a perfect starter for fall and winter meals, or a wholesome lunch on its own.
INGREDIENTS:
1/2 cup pomegranate juice
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon walnut oil
2 teaspoons Dijon mustard
2 teaspoons honey or agave syrup
Salt and freshly ground black pepper, to taste
6 – 8 cups baby spinach leaves
1/3 cup dried cranberries
1/3 cup walnut pieces
METHOD:
In a jar or shaker with a tight-fitting lid, combine the pomegranate juice, vinegar, olive oil, walnut oil, mustard, and honey. Shake vigorously until the dressing is emulsified and slightly thickened. Taste and season with salt and pepper.
Place the spinach leaves in a large bowl. Add the dried cranberries and walnut pieces.
Drizzle the vinaigrette over the salad and toss gently to coat. Serve immediately.
YIELD: 4-6 servings
