Ingredients:
- 1 cup of pomegranate seeds
- 2 cups of mixed greens (e.g., arugula, spinach, and watercress)
- 1/2 cup of chopped almonds, toasted
- 1 avocado, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup of cooked quinoa for added protein
For the Dressing:
- 3 tablespoons of extra virgin olive oil
- 1 tablespoon of balsamic vinegar
- 1 teaspoon of maple syrup
- Salt and pepper to taste
Instructions:
- Prepare the Pomegranate:
- Cut the pomegranate in half and hold it over a bowl, cut side down. Tap the back with a wooden spoon to release the seeds. Remove any white pith that falls into the bowl.
- Assemble the Salad:
- In a large serving bowl, mix the mixed greens, pomegranate seeds, sliced avocado, red onion, and cooked quinoa.
- Prepare the Dressing:
- In a separate small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, salt, and pepper until well combined.
- Combine:
- Drizzle the dressing over the salad and toss gently to combine. Sprinkle the toasted almonds on top.
- Serve:
- Divide the salad among serving plates. Serve immediately, and enjoy the harmony of flavors!
This plant-based pomegranate salad is a colorful, flavorful, and nutritious addition to any meal. Each ingredient adds a unique touch, with the pomegranate seeds providing a juicy, sweet contrast to the crisp greens and creamy avocado. Enjoy your meal!