Spinach and Kale Salad with Pomegranate Mustard Dressing
Servings: 4
Calories: 200kcal
Ingredients
Pomegranate Mustard Dressing
- 1/2 cup extra virgin olive oil
- 2 tbsp walnut oil
- 1/4 cup pomegranate juice
- 2 tbsp white balsamic vinegar
- 1 tsp agave syrup or honey
- 1//4 tsp kosher salt
- 1 tbsp dijon mustard
Spinach and Kale Salad
- 4 cups baby spinach and kale blend
- 1/4 cup pomegranate seeds (or arils)
- 1/4 cup chopped walnuts toasted
- 2 oz. goat cheese crumbled
- 2 tbsp. thinly sliced shallots
Instructions
To make the dressing
- Place olive oil, walnut oil, pomegranate juice, syrup, vinegar, salt, and mustard in a medium bowl and whisk until well combined and emulsified.
- If you aren't using it right away, store it in an air-tight, non-reactive container like a mason jar in the refrigerator.
To assemble the salad
- Place the baby kale and baby spinach on a medium platter.
- Top with pomegranate seeds, walnuts, goat cheese, and shallots.
- Drizzle with dressing right before serving.
Nutrition
Serving: 1cup | Calories: 200kcal | Carbohydrates: 7g | Protein: 6g | Fat: 18g | Saturated Fat: 4.5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 10mg | Sodium: 140mg | Potassium: 170mg | Fiber: 2g | Sugar: 3g | Vitamin C: 13mg