Pomegranate, Spinach and Mushroom Salad, with Peanut Bits and Crumbled Feta
13 November 2017
Now that we are well into Spring, I thought I’d share one of my favourite salads with you – perfect for those hot sunny barbeques around the pool, or even as a light and fresh work lunch to keep things tasty, colourful and fun! I always believe that healthy eating should be an experience – it’s all about fresh delicious wholefoods and produce, gorgeous greens and pops of bright colours to appeal to all the senses! I love the splash of pomegranates here…for a little tangy crunch! This is bound to be crowd pleaser in every way!
Serves 6 | Ready in 40 minutes
3 cups fresh wild rocket – washed
4 cups baby spinach leaves – destalked
1 cup pomegranate pips
½ cup crumbled feta cheese (you can also use cashew cheese or crumbled tofu as a vegan alternative)
1 cup cherry tomatoes – cut into halves
1 punnet black mushrooms – finely sliced
½ cup raw peanuts – dry roasted (you can also use any nut of your choice)
¼ cup dry roasted sunflower seeds
½ cucumber – skin removed and cut into small cubes
1 large avocado – skin removed and thinly sliced
1 tsp. crushed garlic
½ cup extra virgin olive oil
¼ cup balsamic vinegar
1 tsp xylitol (honey or coconut sugar works well too)
1 tsp. dried parsley
1 tsp. dried fennel
Himalayan salt and black pepper to taste
Step 1: Prep Mushrooms
In a shallow frying pan, add a little olive oil, 1 tsp. crushed garlic, pink salt, black pepper and dried parsley. Allow the pan to heat up on medium heat and fry the herbs and garlic for 1-2 minutes.
Now add mushrooms and sauté further until cooked through, about 5 minutes.
Once cooked, remove from heat and allow to cool. If there is excess liquid, drain thoroughly and keep aside for the dressing.
Place rocket, spinach, tomatoes, mushrooms and cucumber in a large salad bowl, toss thoroughly
Add crumbled feta, sliced avo, peanuts and sunflower seeds, and lastly sprinkle with your pop-of-colour pomegranates.
Once the salad is complete, place in the fridge for about 15 minutes to chill, before serving.
Step 4: Prepare Dressing
Add all dressing ingredients to a blender, along with mushroom liquid and blend thoroughly. Allow to stand in the fridge for about 10-15 minutes to allow flavours to infuse.
Just before serving the salad, pour generous amounts of the dressing over the salad.
Yours in Health Always