Spinach pomegranate salad
This spinach pomegranate salad is incredibly easy to make and versatile to use. Light and with bright flavors, it's a great side or appetizer.
Servings: 4 as side
Calories: 97kcal
Save
Ingredients
- 3 cups baby spinach lightly packed (3 cups is approx 2 large handfuls)
- 4 oz fennel 1 small-medium bulb (4oz is approx 1 ½ cups once shaved)
- ¼ cup pomegranate arils
For dressing
- ¼ cup orange juice
- 2 tablespoon olive oil
- 2 teaspoon balsamic vinegar (or use white balsamic/cider vinegar for lighter color)
- 1 teaspoon honey (or maple syrup)
- ¼ teaspoon salt approx - a couple pinches
Instructions
- Remove any tough outer layer from the fennel and chop off the end. Cut in thin shave-like slices and separate out the slices, removing any tough core as you go.
- Toss the spinach leaves and shaved fennel together in one or more bowls then add the pomegranate on top.
- Put all of the dressing ingredients in a small jar and shake to mix then pour over the salad (you may not need all of it) and serve.
Video
Notes
You can prepare the salad a little ahead of time and add the dressing shortly before serving.
Photos and video show a half quantity, but process is the same. Video includes opening up pomegranate.
Nutrition
Calories: 97kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 173mg | Potassium: 255mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1398IU | Vitamin C: 16mg | Calcium: 32mg | Iron: 1mg
Tried this recipe?Please consider Leaving a Review!