Pomegranate Spinach Salad with Walnuts and Citrus Dressing
Total time15 min
Prep time15 min
Cook time0 min
4.8(21)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 5 oz baby spinach
- ¾ cup pomegranate arils
- ½ cup dry-roasted walnuts, roughly chopped
- ¼ small red onion, very thinly sliced
- 1 avocado, pitted and sliced
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
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, and turmeric until smooth and emulsified. Season with salt and pepper to taste.
- 2
Add the baby spinach to a large salad bowl. Scatter the pomegranate arils, walnuts, and red onion over the top.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!