Apple, Pomegranate, and Pecan Salad

Published on December 4, 2011

• ½ cup pomegranate juice

• 1 tablespoon balsamic vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• ¼ cup canola oil

• ⅛ teaspoon salt

• ⅛ teaspoon ground black pepper

• 2 medium Granny Smith apples, cored and chopped

• 1 (5 ounce) package baby spinach

• ⅔ cup pomegranate seeds

• ⅓ cup candied pecans

• ¼ cup crumbled feta cheese

1. Combine pomegranate juice, balsamic vinegar, Dijon, and honey in the bowl of a food processor; pulse until combined. Keep the blade running and slowly pour canola oil in through the food chute until smooth. Add salt and pepper and set dressing aside.

2. Toss apples, spinach, pomegranate seeds, pecans, and feta cheese together in a large bowl. Drizzle dressing on top and toss until well combined.

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Nutrition Facts (per serving)

150Calories10g Fat12g Carbs4g Protein

None

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Nutrition FactsServings Per Recipe8Calories150% Daily Value *Total Fat10g13%Saturated Fat2g10%Cholesterol7mg2%Sodium187mg8%Total Carbohydrate12g4%Dietary Fiber2g7%Total Sugars9gProtein4gVitamin C8mg39%Calcium60mg5%Iron1mg4%Potassium234mg5%

None

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