Spinach, Walnut, Strawberry, Feta & Pomegranate Salad
Total time: 40 min
Prep Time: 40 min
Cook Time: 0 min
This refreshing salad is chock full of lutein and zeaxanthin rich spinach, strawberries and pomegranate—great sources of vitamin C, and omega-3 from canola oil.
1/4 cup of canola oil
1 1/2 - 2 tbsp of balsamic vinegar
1/2 tbsp red wine vinegar
1 tsp Dijon mustard
1-2 cloves of garlic, minced
1/4 tsp honey
1/4 tsp sugar
Sea salt and freshly cracked pepper, to taste
1/2 cup of walnut pieces
3 cups of baby spinach
2 cups of romaine lettuce, chopped
1 cup of sliced strawberries
2-3 tbsp feta cheese
3 tbsp pomegranate arils
Balsamic Dijon Vinaigrette
Combine the oil, balsamic vinegar, red wine vinegar, Dijon mustard, minced garlic, honey, sugar, sea salt, and freshly cracked pepper, to taste together in a small bowl. Whisk until well combined. Cover and set aside for at least 30 minutes prior to serving it with a salad so the flavors have time to mingle.
Make the Balsamic Dijon Vinaigrette then set aside (make at least 30 minutes prior to putting on salad).
- Heat a small skillet over medium low heat. Add the walnut pieces and toss until the walnuts are toasted. Remove from the heat and let cool.
- Combine the spinach and romaine lettuce to a large serving bowl. Top with sliced strawberries, cooled walnuts, feta cheese, and pomegranate arils. Toss with the vinaigrette and serve immediately. Enjoy!