Lentil & Pomegranate Spinach Salad – Lentils.org

Lentil & Pomegranate Spinach Salad

  By AbbeySharp  

January 30, 2017

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This salad pairs the fresh flavours of avocado and pomegranate with a tangy honey vinaigrette. Add in some cooked green lentils for texture and you won't believe how easy this show-stopper is to make!

  • Prep: 5 Minutes
  • Cook: 5 Minutes

  • 5 Minutes

    5 Minutes

    10 Minutes

  • Yields: 4
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Directions

  1. In a mason jar or small bowl, mix together the apple cider vinegar, honey, and olive oil. Season to taste with salt and pepper and set aside.
  2. In a large bowl, mix together the salad ingredients. Drizzle with dressing and serve.

Abbey Sharp is a Media Registered Dietitian (RD), national TV spokesperson, YouTuber, food writer and blogger, recipe developer, and the founder of Abbey's Kitchen Inc. Abbey is a regular contributor to TV shows (like Marilyn Denis Show), print (Ricardo Magazine, Best Health Magazine) and online publications (Shape Magazine), her Youtube channel Abbey’s Kitchen and her acclaimed food blog. Abbey’s first Penguin published cookbook is due in stores Winter 2017.

Ingredients

DRESSING:

3 Tbsp (45 mL) apple cider vinegar

1 Tbsp (15 mL) honey

1/4 cup (60 mL) olive oil

to taste, salt and pepper

SALAD:

8 cups (2 L) baby spinach

1 avocado, pitted and sliced

1 1/2 cups (375 mL) cooked green lentils

1/3 cup (75 mL) pomegranate gems

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Nutrition Facts

Serving Size1 1/4 cups (310 mL)
Calories350
Sodium240 mg
Potassium518 mg
Protein11 g
Cholesterol0 mg
Sugar8 g
Total Fat21 g
Saturated Fat3 g
Total Carbohydrates32 g
Dietary Fiber12 g