Harvest Salad with Spinach-Apple-Pomegranate
This vibrant, colorful, crunchy and easy-to-make salad uses seasonal produce like spinach, golden apples and pomegranate arils tossed in a delicious home-made dressing. Great for lunch or save left overs!
Servings 4 People
Calories 94kcal
Ingredients
- 4 Cups Spinach Baby spinach or mixed greens
- 1/2 Cup Pomegranate Arils
- 1 Apples Sliced long. I used Golden Delicious
- 1 Tablespoon Parmesan Cheese Freshly grated
Salad Dressing:
- 1 Tablespoon Apple Cider Vinegar With the 'Mother'
- 1 Tablespoon Olive Oil
- 1/4 Teaspoon Himalayan Pink Salt
- 1/2 Tablespoon Honey Or Maple Syrup
- 1/2 Teaspoon Black Pepper Freshly ground
- 1/2 Teaspoon Red Chili Flakes Or to taste
Instructions
- Add tender, baby spinach to a large bowl.
- Add pomegranate arils.
- Add freshly grated parmesan cheese (or any vegan cheese).
- Add apple slices (I've used Golden Delicious).
- Add mixed nuts. For recipe, click here.
Salad Dressing:
- In a bowl or bottle, combine apple cider vinegar, olive oil, honey or maple syrup, salt, freshly ground black pepper and chili flakes. Whisk well.
- You can save this dressing in your pantry for later use as well. Use a glass bottle with a tight-fitting cap.
- Before serving, toss the salad with salad dressing. Vary dressing quantity based on preference.
Notes
You can prep this salad for a couple of days. Add the dressing and apples just before serving.
*Use organic ingredients wherever possible
Nutrition
Calories: 94kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 195mg | Potassium: 278mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2923IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 1mg