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!

Ingredients

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

Olive Oil

1 tsp. crushed garlic

Dried parsley

Dressing Ingredients:

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

Instructions

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.

Step 2:

Place rocket, spinach, tomatoes, mushrooms and cucumber in a large salad bowl, toss thoroughly

Step 3:

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.