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+
servings
Perfect Pomegranate Salad
Prep Time:
10
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
4
Servings
Author:
Nick Evans
A quick pomegranate salad with spinach, goat cheese, and a raspberry vinaigrette.
Equipment
Food Processor
Ingredients
5-6
ounces
baby spinach
1
pomegranate
,
seeded
6
oz.
goat cheese
½
cup
walnuts
,
toasted
Dressing:
1
heaping cup raspberries
3
Tablespoons
Balsamic Vinegar
2
Tablespoons
honey
¼
cup
olive oil
Pinch
of salt
Instructions
Add raspberries to a small food processor and pulse a few times. Then add other dressing ingredients and process until mostly smooth.
Seed pomegranate by cutting it into quarters and breaking it apart under cold water. The seeds will sink and the pith will float.
Toss greens with a few tablespoons of dressing and coat well. Divide greens between a few plates.
Crumble goat cheese on greens and top with pom seeds and toasted walnuts.
Serve with extra dressing on the side.
Nutrition
Serving:
1
Side Salad
|
Calories:
437
kcal
|
Carbohydrates:
27
g
|
Protein:
12
g
|
Fat:
33
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
9
g
|
Monounsaturated Fat:
13
g
|
Cholesterol:
20
mg
|
Sodium:
190
mg
|
Potassium:
459
mg
|
Fiber:
5
g
|
Sugar:
21
g
|
Vitamin A:
3765
IU
|
Vitamin C:
18
mg
|
Calcium:
120
mg
|
Iron:
3
mg