Spinach Quinoa Salad with Pomegranate Citrus Vinaigrette

Servings: 6 servings

Author: Chef Abbie Gellman RD

Prep Time:
15 minutes

Total Time:
15 minutes

Side Dish Main Course Salad

vegan salad vegetarian salad

Instructions

1 Place spinach, parsley, and mint in a large bowl.
2 If using whole pomegranates: Cut pomegranates in half. Fill large bowl with
water and hold a pomegranate half, cut side down. Using a wooden spoon, whack
the back of the pomegranate so seeds fall into water. Immerse pomegranate in
water and pull out any remaining seeds. Repeat with all pomegranate halves.
Drain seeds. Set aside.
3 Add quinoa to bowl with greens. Toss gently.
4 Place all dressing ingredients in a bowl and whisk well. Add approximately 1/2
cup of dressing to bowl with greens and quinoa, mix gently. Place remaining
dressing in empty jam jar or container and keep in the refrigerator. Dressing
can be used for up to 3 weeks; take out of refrigerator and let dressing reach
room temperature before using.
5 Add pomegranate seeds, pistachios, and cheese to bowl and toss gently.