Spinach, pomegranate, and walnuts add extra antioxidant power to this simple and delicious salad. Perfect for the holiday season.
INGREDIENTS:
8 oz. baby spinach
1/2 cup pomegranate seeds
1/3 cup walnuts
1/2 cup extra virgin olive oil
1/2 cup apple cider vinegar
1/2 tsp dijon mustard
sea salt, to taste
pepper, to taste
DIRECTIONS:
Begin by toasting the walnuts. On a baking sheet lined with parchment paper, toast walnuts at 350 degrees for ten minutes. Let cool before tossing into salad.
Combine spinach, pomegranate, and walnuts in a large bowl. In a separate bowl, whisk together the olive oil, apple cider vinegar, mustard, salt and pepper to make a dressing. Drizzle dressing over salad, tossing gently to combine. Extra dressing may be stored in the fridge for later use.
Short on time? Omit the first step. Walnut halves can be tossed into the salad raw.
