Spinach, Avo and Pomegranate Salad with Cinnamon Spiced Cashews

08 May 2017

I absolutely love a good salad, and I especially enjoy mixing things up with interesting new combinations. Healthy, nutrient dense, colourful and flavourful, this salad is always a crowd pleaser – perfect to share amongst family and friends for Sunday lunch!

Serves 4-6 | Ready in 10 mins


2 cups microgreens

2 cups baby spinach

1/2 cup rocket - chopped

½ cucumber – cut into cubes

1 avocado – cut into cubes

¼ cup cashews – lightly roasted

½ cup pomegranate pips

¼ tsp cinnamon


1 tbsp. balsamic reduction

4 tbsp. extra virgin olive oil

¼ cup fresh parsley

1 tsp raw honey

¼ tsp Himalayan salt

1 tbsp sunflower seeds

Pomegranate salad 1


Step 1:

Add baby spinach, rocket, microgreens and cucumber in a large salad bowl and toss well

Step 2:

Now add avocado and pomegranate pips

Step 3:

Place raw cashews on a medium sized frying pan, and sprinkle with cinnamon. Dry toast on medium heat for 1-2 mins until lightly browned. Remove from heat and allow to cool

pomegranate salad 2

Step 4: Prepare Dressing

Place all ingredients for dressing in a food processor and blend thoroughly. For a more liquid consistency add more olive oil.

Step 5:

Top salad with toasted cashews and drizzle with generous amounts of dressing.

pomegranate salad 3


Yours in Health Always,





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