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Spinach Pomegranate Salad
Super simple, highly adaptable and festively colored, this pomegranate spinach salad is the perfect Holiday salad recipe - vegan, gluten free & easy too.
Course
Salad
Cuisine
American
Keyword
Holiday Salad Recipes
Cook Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
Calories
53
kcal
Author
Isabel Laessig
Ingredients
3
cups
baby spinach
1 ½
cups
shaved fennel
approx 1 small bulb
¼
cup
pomegranate arils
Dressing
¼
cup
orange juice
½
tablespoon
olive oil
½
tablespoon
balsamic vinegar
1
teaspoon
honey
¼
teaspoon
salt
Instructions
Toss the spinach leaves and shaved fennel together then add the pomegranate on top.
Put all of the dressing ingredients in a small jar and shake to mix then pour over the salad and serve.
Notes
You can prepare the salad a little ahead of time and add the dressing shortly before serving.
Nutrition
Calories:
53
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
2
g
|
Sodium:
181
mg
|
Potassium:
315
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
2185
IU
|
Vitamin C:
19.1
mg
|
Calcium:
38
mg
|
Iron:
0.8
mg