1 lb. baby spinach, cleaned
1 c. roasted butternut squash, 3/4 inch dice (see Eddie’s Tip below)
3/4 c. red onion, thinly sliced
1 c. feta cheese, crumbled
1/3 c. pine nuts, toasted
1 c. pomegranate arils (seeds)
Dressing
1/4 C. Pom Wonderful pomegranate juice
1/4 c. balsamic vinegar
1 T. honey
2 t. Dijon mustard
1 t. minced shallots
1/4 c. to 1/2 c. olive oil to taste
salt & fresh ground pepper
Combine all ingredients in a large serving bowl. To prepare dressing, mix together pomegranate juice, vinegar, honey, mustard and shallots. Whisk in olive oil and season with salt and pepper to taste.
Drizzle dressing over salad just before serving. Try topping with sliced roasted lamb or duck for an over-the-top main dish salad.
Delas Cotes du Rhone
Eddie’s Recipe Tip:
