Spinach Pear and Pomegranate Salad

Servings: | Prep Time: | Cook Time:
This delicate baby spinach salad features wonderful winter fruits and Blood Orange Cranberry Pear vinaigrette. Pomegranate seeds and walnuts add extra antioxidant power to this nutritious—and delicious—salad. Slice and add the pears just before serving the salad, as the flesh will brown very quickly. Purchase fresh pomegranate seeds at the market for easier prep.
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Ingredients:

• 9 Ounces Baby Spinach Leaves
• 2 Ripe Pears
• 1/2 cup Feta, crumbled
• 1/2 Cup Pomegranate Arils (or substitute dried cranberries)
• 1/4 cup walnuts, chopped
• 1/4 Cup The Olive Tap’s Blood Orange Olive Oil
• 1/4 Cup The Olive Tap’s Cranberry Pear Balsamic Vinegar
• Sea Salt and freshly ground black pepper, to taste

Directions:

Whisk together the Blood Orange Olive Oil and Cranberry Pear Balsamic Vinegar  in a small bowl until emulsified.  Season with salt and pepper, to taste.  Toss together the spinach leaves, crumbled feta cheese and pomegranates arils in a large bowl.

Remove the core from the pears and thinly slice, leaving skin on. Sliced pears will brown quickly, so spritz with a little lemon juice if not serving right away.  Layer the pear slices into the mixed salad and drizzle the salad with the vinaigrette . Gently toss the salad (top with walnuts or pecans if desired) and serve right away. Enjoy!

Recipe by Angie, Colorado Springs

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