Spring Salad with a Pomegranate Vinaigrette
My favorite BIG salad to transition from winter to spring! Loads of fruits and vegetables paired with a flavorful pomegranate vinaigrette make for a colorful and healthy dinner salad.
- ¾ cup pomegranate juice
- 3 tablespoons extra virgin olive oil
- 2 teaspoons honey
- ½ tablespoon white wine vinegar
- ⅛ teaspoon pepper
- Pinch of sea salt
- 4 cups lettuce, chopped or spinach
- ½ cup diced celery
- ½ cup sliced strawberries
- ½ cup SunBursts, sweet golden tomatoes, sliced in half
- ½ cup diced Granny Smith apple
- ½ cup diced pear
- ½ cup blueberries
- ½ cup raspberries
- ½ cup grapes, sliced in half
- ½ cup pomegranate seeds
- ½ cup Diamond of California chopped walnuts
In a small saucepan over medium-high heat, bring pomegranate juice to a boil. Reduce heat to medium and heat for 10 minutes, stirring occasionally.
Transfer to a small heat-proof bowl and let cool completely. Add olive oil, honey, vinegar, pepper and salt and stir until well-combined.
Store in sealed container in the fridge until ready to use.
Chop and rinse lettuce and divide between two large serving bowls.
Rinse and chop/dice all remaining ingredients and divide between the two bowls.
Drizzle with dressing, toss to combine if desired, and serve immediately. Enjoy!
Calories: 628kcal | Carbohydrates: 65g | Protein: 9g | Fat: 42g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 18g | Sodium: 52mg | Potassium: 1064mg | Fiber: 12g | Sugar: 48g | Vitamin A: 1111IU | Vitamin C: 55mg | Calcium: 109mg | Iron: 3mg