Spinach Pomegranate Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright salad of fresh spinach, pomegranate seeds, toasted hazelnuts, and mint dressed with maple balsamic vinaigrette and topped with parmesan. Colorful and perfect for winter meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- ½ teaspoon dijon mustard
- A pinch of salt and pepper
- 5 ounces baby spinach leaves
- ½ cup mint leaves
- Seeds from 1 pomegranate
- ¾ cup hazelnuts (toasted and chopped)
- Optional: ½ cup shaved parmesan cheese
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 163mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 448mg
- Calcium
- 65mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 163MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.