Description
A vibrant and refreshing salad, combining sweet strawberries and tart pomegranate seeds over a bed of fresh greens, perfect for summer gatherings.
Ingredients
Scale
- 2 cups baby spinach
- 2 cups arugula
- 1 cup fresh strawberries, hulled and quartered
- 1 cup pomegranate seeds
- 1/2 cup slivered almonds or walnuts
- 1/4 cup fresh mint, chopped
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Rinse the baby spinach and arugula under cold water. Pat dry and place in a large mixing bowl.
- Hull the strawberries, slice into quarters, and add to the bowl with greens.
- If using a whole pomegranate, cut in half, tap to release seeds, and remove any white pith before adding seeds to the salad.
- Add nuts or seeds and toss gently to combine all ingredients.
- In a separate bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper. Drizzle over the salad just before serving and toss lightly.
- Finish with freshly chopped mint for extra flavor.
Notes
Make the dressing ahead of time to allow flavors to meld. Toss the salad just before serving to keep greens fresh.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: salad, strawberry, pomegranate, healthy, summer