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Pomegranate Spinach Salad With Apple Cider Vinaigrette

Bid goodbye to the boring side salad with this bowl of crisp, baby spinach, juicy pear slices, sweet pomegranate seeds, and tangy goat cheese. Paired with a homemade, paleo apple cider vinaigrette, this salad is a healthy feast of fresh and seasonal ingredients.
Course Appetizer
Cuisine American
Keyword cooking video, gluten free, goat cheese, pear, pomegranate, spinach salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 70kcal
Author Barbara Bianchi

Ingredients

  • For Apple Cider Vinaigrette:
  • 1 clove garlic minced
  • 1 tablespoon gluten free dijon mustard
  • 1/4 cup apple cider vinegar
  • 2 tablespoons. lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • For Pomegranate Spinach Salad:
  • 8 cups baby spinach
  • 1 ripe pear
  • 1/3 cup pomegranate seeds
  • 2 ounces gluten free goat cheese

Instructions

  • For Apple Cider Vinaigrette: Combine all of the ingredients in a jar, cover and shake until well combined.
  • For Pomegranate Spinach Salad:
    Add the spinach to your salad bowl. Sprinkle with the pomegranate seeds. Slice the pears just before you’re ready to serve so that they don’t discolor. Cut the pear into thin slices and toss.
    Finally, crumble the goat cheese on top of the salad and then drizzle with the vinaigrette. Serve immediately.

Video

Notes

Slice the pears just before you’re ready to serve so that they don’t discolor.
Get the full video to see how to cut and seed your pomegranate here.
 

Nutrition

Calories: 70kcal