This versatile salad offers a delightful balance of savory, sweet, and tangy flavors, making it both nutritious and satisfying. It is suitable for gluten-free and low-carb dietary preferences. Customize this recipe to your taste with additional add-ons, or substitute for chicken to create a vegan version of this delicious meal.
Spinach Salad with Chicken and Pomegranate
Ingredients:
- 4 cups fresh baby spinach leaves, washed and dried
- 2 cooked chicken breasts, sliced thinly (roasted or grilled, skin removed)
- 1 cup pomegranate seeds (arils), fresh
Optional Additions:
- 1/4 cup toasted walnuts or pecans, roughly chopped
- 1 small red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1 ripe avocado, sliced
For the dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon pomegranate molasses (or balsamic vinegar as substitute)
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Directions:
- In a small bowl, whisk together the olive oil, pomegranate molasses, lemon juice, honey, salt, and pepper until well combined. Adjust seasoning to taste.
- In a large salad bowl, combine the baby spinach, sliced chicken breasts, pomegranate seeds, red onion, and toasted nuts. If using, gently fold in the avocado slices.
- Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Sprinkle the crumbled feta cheese on top just before serving for a fresh and creamy contrast.
- Serve immediately as a light main course or a hearty side dish.
Nutrition Information (per serving, serves 4):
- Calories: Approximately 320 kcal
- Protein: 28 g
- Carbohydrates: 12 g (including 5 g fiber)
- Fat: 18 g (mostly healthy fats from olive oil and nuts)
- Sodium: 320 mg
- Rich in vitamins A, C, K, calcium, and antioxidants from pomegranate and spinach.
This salad offers a delightful balance of savory, sweet, and tangy flavors, making it both nutritious and satisfying. It is suitable for gluten-free and low-carb dietary preferences.
