Recipes for healthy vision

Spinach, Walnut, Strawberry, Feta & Pomegranate Salad

Total time: 40 min

Prep Time: 40 min
Cook Time: 0 min

Serves: 6

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.

  1. Make the Balsamic Dijon Vinaigrette then set aside (make at least 30 minutes prior to putting on salad).

  2. 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.
  3. 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!