Method
Prepare the vinaigrette. In a small jar, mix the Dijon mustard and honey together. Add the red wine vinegar, olive oil and grapeseed oil. Cover and shake to emulsify. Season to taste with salt and pepper. Set aside.
Divide the spinach among 4 medium plates or 6 small ones. Sprinkle each salad with the onion slices, pomegranate seeds, toasted almonds, feta and quinoa. Add salt and pepper, to taste. Drizzle the dressing over each salad and serve.
Andy’s Sugar Safe® Tips
To increase the nutrient density of this dish, I often add a half a cup of blueberries and serve it with steamed salmon. Research has shown that an excess of fructose can be harmful to your health. A useful tip is to keep your daily fructose consumption below 25g. You can read more about how and why here.
