February is amid all things “breezy winter,” but spring is just around the corner. So, what better way to enjoy the harvest delights than with seasonal winter fruits and greens tossed together with a homemade salad dressing for a quick and healthy lunch or dinner side dish!
Spinach is one of those superpower ingredients, because the taste is mild, slightly sweet, and can be added to a variety of both hot and cold dishes. It’s the perfect addition to soups, ramen noodles, salads, sandwiches, and wraps. And often, you won’t even notice it’s there! But why add spinach to your diet? Well, studies have found it to be effective in preventing cancer, reducing blood sugar, aiding good bone health, assisting weight loss, keeping healthy eyes, reducing hypertension—and, it has anti-inflammatory properties!
Servings: 8-10
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
For the Salad:
- Spinach
- Pomegranate a⅓⅓rils
- Feta cheese, crumbled
- Fennel bulb, thinly sliced (optional)
- Pecans, roasted and crushed
- Honeycrisp apples, thinly sliced
For the Dressing:
- 2 Tbsp. maple syrup
- 1 Tbsp. Dijon mustard
- 2 Tbsp. apple cider vinegar
- ⅓ cup 100% extra virgin olive oil
- Salt, to taste
- Black pepper, freshly cracked to taste
Instructions
For the Salad:
- Toss all ingredients together to build your salad to personal preference. The salad dressings will make up to 10 servings (or 10 cups of mixed greens).
For the Dressing:
- Whisk together all ingredients except the olive oil until smooth.
- As you whisk, gradually pour in the olive oil in a steady stream.
- Toss with salad greens and enjoy! Keep any remaining salad dressing in the fridge up to 5 days.
Now, it’s time to grab our aprons and enjoy the season delights of winter, because next month we’re hopping into spring fresh recipes!
