Spinach Salad with Raspberry Vinaigrette`

Serves 4 | 


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
  1. In a small skillet set over medium-high heat, toast pine nuts for about 5 minutes, stirring often, until fragrant.
  2. Coarsely chop spinach then add to a serving bowl.
  3. Add pomegranate seeds, orange slices, onion, cheese and vinaigrette to serving bowl; toss to combine.
  4. 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
  1. For the vinaigrette: Place the raspberries, olive oil, lemon juice, and honey in a blender.
  2. Blend until smooth.
  3. Season with salt and pepper, to taste.