Baby Spinach Harvest Salad with a Lemon Shallot Vinaigrette

FOODISTA
12Ingredients
20Minutes
500Calories

Ingredients

US|METRIC
  • baby spinach
  • dried cranberries
  • pomegranate seeds
  • Bartlett Pear (sliced)
  • roasted pecans (honey)
  • 1 shallot (small, finely chopped)
  • 1/2 cup fresh lemon juice
  • 3/4 cup avocado oil
  • 2 1/2 teaspoons dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon oregano
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    Directions

    1. To make the vinaigrette add the shallot, lemon juice, avocado oil, dijon mustard, oregano, salt and pepper to a mason jar and give it a good shake to combine {it will separate as it settles, just re-shake before using}.
    2. Lay a bed of baby spinach down, top with sliced pear, dried cranberries, pomegranate seeds and the honey roasted pecans.
    3. Dress with just enough vinaigrette to lightly coat.
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    NutritionView More

    500Calories
    Sodium25% DV590mg
    Fat66% DV43g
    Protein2% DV1g
    Carbs11% DV33g
    Fiber8% DV2g
    Calories500Calories from Fat390
    % DAILY VALUE
    Total Fat43g66%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol
    Sodium590mg25%
    Potassium180mg5%
    Protein1g2%
    Calories from Fat390
    % DAILY VALUE
    Total Carbohydrate33g11%
    Dietary Fiber2g8%
    Sugars20g40%
    Vitamin A8%
    Vitamin C30%
    Calcium4%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.