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Foodrhythms

About Recipe

This quinoa, pomegranate and spinach salad makes a colorful fall side salad or a light meal. It is fresh, crisp and nutritious. Paired with homemade balsamic vinaigrette, which brings all ingredients together and makes the salad perfectly delicious! I made it for a quick lunch the other day and just couldn’t stop taking pictures of it. Then of course I had a hard time choosing pictures to post, since it looked colorful and beautiful.

Ingredients

baby spinach

apple

cooked quinoa

red onion

pomegranate seeds

crumbled blue cheese

toasted (or candied) pecans

virgin olive oil

balsamic vinegar

apple cider vinegar

maple syrup (honey or agave nectar can be substituted)

salt

black pepper

Italian seasoning

See Recipe Procedure

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