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Spinach Salad with Raspberry Vinaigrette
Serves 4
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Ingredients:
| 1 1/2 tablespoons pine nuts |
| 1 (6 ounce) package fresh baby spinach, rinsed and patted dry with paper towels |
| 1/2 cup pomegranate seeds |
| 1 navel orange, peeled and sliced |
| 1/2 small red onion, peeled and thinly sliced |
| 1/4 cup crumbled feta cheese |
- In a small skillet set over medium-high heat, toast pine nuts for about 5 minutes, stirring often, until fragrant.
- Coarsely chop spinach then add to a serving bowl.
- Add pomegranate seeds, orange slices, onion, cheese and vinaigrette to serving bowl; toss to combine.
- Sprinkle salad with pine nuts and serve.
Raspberry Vinaigrette | 1/2 cup unsweetened frozen raspberries, thawed |
| 1/4 cup extra-virgin olive oil |
| 2 tablespoons fresh lemon juice |
| 1 tablespoon honey |
| Kosher or sea salt |
| Freshly ground black pepper |
- For the vinaigrette: Place the raspberries, olive oil, lemon juice, and honey in a blender.
- Blend until smooth.
- Season with salt and pepper, to taste.
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