spinach and pomegranate salad

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


1/4 cup cooked quinoa

1 tsp Dijon mustard

4 tsp honey

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

Himalayan salt

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.

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