Ingredients
Salad:
- 3 cups baby spinach
- ½ cup parsley coarsely chopped
- ½ cup mint coarsely chopped
- 2 pomegranates or ~3/4 cup of pomegranate seeds
- 1 cup Quinoa cooked according to package directions swapping out water for vegetable stock and cooled (*can add how to cook quinoa directions*)
- ¼ cup pistachios shelled and toasted
- ¼ cup crumbled bleu cheese
Dressing:
- 1/2 cup pomegranate juice
- ½ cup fresh squeezed orange juice
- 1 teaspoon maple syrup
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon sumac
- 1 teaspoon za’atar
- 1 cup extra virgin olive oil
- 1 small shallot minced
Instructions
- Place spinach, parsley, and mint in a large bowl.
- 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.
- Add quinoa to bowl with greens. Toss gently.
- 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.
- Add pomegranate seeds, pistachios, and cheese to bowl and toss gently.
Video
Notes
Serves 6 (with dressing left over for other uses) Prep Time: 15 minutes Cook Time: 15 minutes (*if we want to include quinoa cooking time)