Artificial Food Coloring Free Pomegranate & Egg Spinach Salad with Mint Vinaigrette
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Learn more →Ingredients
4 servings
For the eggs
- 4 large eggs
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp raw honey
- ½ tsp dijon mustard
- ¼ tsp ground turmeric
- salt and pepper, to taste
For the salad
- 5 oz baby spinach
- ½ cup pomegranate arils
- ⅓ cup walnuts, dry-roasted and roughly chopped
- ¼ small red onion, very thinly sliced
- 3 tbsp fresh mint leaves, torn
Instructions
- 1
Fill a medium saucepan with enough water to cover the eggs by 1 inch and bring to a boil over high heat. Gently lower the eggs into the boiling water and cook for 7 minutes for jammy, fully-set yolks with no runny center. Transfer immediately to a bowl of ice water and let stand for 5 minutes, then peel and halve lengthwise.
- 2
While the eggs cook, whisk together the olive oil, lemon juice, honey, Dijon mustard, and turmeric in a small bowl until smooth and emulsified. Season with salt and pepper to taste.
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