Sometimes in cold weather… you still need a salad to properly get those veggies into your life. You know? This Beet & Pomegranate Salad is a great way to load up on veggies and not on guilt. …Yes, salads can be guilty. And in a sneaky way too! So many people seem to think that all salads must be healthy just because they’ve got veggies involved, but I’m here to say… that just isn’t true!
If you look at almost any menu at any restaurant, the salads is probably not even close to being the lowest in calories. This one though is made with all the GOOD stuff and none of the bad stuff. It’s quick, easy to make, and that even includes a homemade vinaigrette dressing.
I chose to make this Beet & Pomegranate Salad with Fall and Winter fruits and veggies; pumpkin seeds and pomegranate to name a couple. One of the best parts about this salad though, is that like most other salads, its one that can be made ahead of time. Plus, it doesn’t hurt that it’s full of flavor and festive in color.
It’s true what they say, you eat with your eyes first.
The greenest of greens and pops of red color would make this salad a great part of a Holiday meal too! The simple vinaigrette dressing is based on one that I use pretty much all of the time with my salads anymore and it’s pretty easy to see why.
I chose to divide this salad up and use it as a meal prepped lunch for this week. Just keep the dressing separate from the salad until you’re ready to enjoy!
TheSkinnyFork.com A great salad for the Fall and Winter months, loaded up with baby spinach, kale, pomegranate, beets, and so much more. Great for meal prepping or as part of a Holiday meal! Prep Time: 10 Minutes • Cook Time: 0 Hours
Servings: 6 • Serving Size: 1 Prepared Salad • Calories: 471 • Fat: 20 g • Saturated Fat: 3 g • Carb: 59 g • Fiber: 12 g • Protein: 17 g • Sugar: 18 g • Sodium: 104 mg
Salad:
• 12 C. Baby Kale & Spinach
• 1 1/2 C. Chickpeas, Drained & Rinsed
• 1 1/2 C. Pomegranate Seeds
• 1 1/2 C. Cooked Quinoa
• 1/3 C. Roasted Pumpkin Seeds
• 6 Cooked Beets, Sliced
Dressing:
• 1/3 C. Extra Virgin Olive Oil
• 1/4 C. Apple Cider Vinegar
• 2 Tsp. Dijon
• 1/2 Tsp. Minced Garlic
• Salt & Pepper to Taste Directions:
Place the 1/3 C. olive oil, 1/4 C. vinegar, 2 Tsp. dijon, 1/2 Tsp. garlic and salt & pepper to taste into a blender or food processor and blend until smooth and creamy.
Place about 2 C. of the greens into each salad bowl and top each with about 1/4 C. chickpeas, 1/4 C. pomegranate seeds, 1/4 C. cooked quinoa, 1 Tbsp. pumpkin seeds, and 1 sliced beet.
Serve each with about 2 Tbsp. of the prepared vinaigrette dressing and enjoy right away!
Step-by-Step Photos:
Nutritional Claims: Balanced • High Fiber • Low Sodium • Vegan • Vegetarian • Pescatarian • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher
