spinach and pomegranate salad
This wholesome salad is sprinkled with black quinoa, pomegranate seeds, toasted almonds, feta cheese and is finished with a simple vinaigrette.
Makes 4-6 servings
Preparing the base:
1/4 cup cooked quinoa
Cook according to my quinoa recipe here.
Preparing and assembling the salad:
1 tsp Dijon mustard
3 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
1 tbsp grapeseed oil
4 cups baby spinach
red onion slices, to taste
Seeds from 1 pomegranate
1/2 cup sliced, toasted almonds
1/2 cup feta cheese
Freshly ground pepper
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.