Pomegranate Feta Spinach Salad

• 6 cups fresh spinach leaves
• 1/2 cup crumbled feta cheese (dairy-free option available)
• 1/2 cup pomegranate seeds
• 1/4 cup chopped red onion
• 1/4 cup toasted walnuts
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Steps

1. 1 In a large bowl, combine spinach leaves, feta cheese, pomegranate seeds, red onion, and toasted walnuts.
2. 2 In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper to make the dressing.
3. 3 Pour the dressing over the salad and toss to coat everything evenly.
4. 4 Serve immediately and enjoy the refreshing flavors!

Nutrition

Tips

• For a nut-free option, substitute toasted sunflower seeds for walnuts.
• If feta is a concern, use a dairy-free feta alternative for a vegan twist.
• Toast the walnuts in a dry skillet over medium heat for 3-4 minutes for added crunch.

Storage

Store in an airtight container in the fridge for up to 2 days. Toss with additional dressing before serving.

Serving Suggestions

• Pair with grilled chicken for a heartier meal.
• Serve alongside warm pita bread for a delightful contrast.

FAQ