Pomegranate and White Bean Salad over Spinach (Gluten Free)
The flavors of this salad come together in perfect union! A little tangy and a little sweet dressing is the perfect compliment for this salad.
Ingredients
Pomegranate Dressing
- ⅛ cup pomegranate juice
- 1 teaspoon lemon juice
- 1 teaspoon white wine vinegar or rice vinegar gf
- 1 teaspoon honey
- ¼ cup olive oil extra virgin or avocado oil
- 2 cloves garlic, finely minced or crushed
- ¼ teaspoon dried dill gf
- ⅛ teaspoon salt more to taste
- a pinch of crushed black pepper
Pomegranate and White Bean Salad over Spinach
- 5 oz, spinach or baby spinach triple washed
- 1 can cannellini beans or white beans, rinsed and drained
- ½ cup pomegranate seeds
- ½-¾ cup marinated artichoke hearts
- ⅛ cup fresh basil, leaves chopped or torn
- ⅛ cup fresh parsley, chopped
- ¼ cup freshly grated parmesan cheese
- 1 recipe of Pomegranate Dressing
Instructions
- Add the spinach to a bowl. Top with the cannellini beans, the pomegranate seeds, and the artichoke hearts. Toss together or drizzle with the dressing. Add the chopped parsley and basil over the top. Sprinkle with grated parmesan cheese.
Notes
This salad looks very pretty plated on individual plates! You can drizzle each salad with dressing or just pass the dressing if you decide to serve the salad this way.
