QUINOA POMEGRANATE AND SPINACH SALAD
Details
- Serving Size: 2
- Gluten-Free: True
- Vegetarian: True
- Weight Watchers: 11 Points
Cuisine
- side dish
- antipasti
- salad
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- Salad
- 4 cups baby spinach rinsed
- ½ apple chopped
- ½ cup cooked quinoa (see how to cook here)
- ¼ chopped red onion
- ½ cup pomegranate seeds
- 2 tbsp crumbled blue cheese
- optional: a handful of toasted (or candied) pecans
- ¾ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 tsp apple cider vinegar
- 1 tsp maple syrup (honey or agave nectar can be substituted)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp Italian seasoning
Instructions
Salad
In a medium bowl place spinach, then top with quinoa, pomegranate, onions, apple and blue cheese.
Add candied (or toasted) pecans (optional).
Dressing
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