The salad du jour. You can get a little crazy if you want and toast your pumpkin seeds or keep them raw. Toasting them a bit will add a nice nutty flavor. The dressing is simple. Since I've been obsessed with it, I add it to everything these days. All you need is a little pomegranate juice, Dijon mustard, a bit of balsamic, olive oil and salt and pepper to taste. You won't be disappointed!

Spinach and Fig Salad [Vegan]

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Ingredients

For the salad:

  • 3-4 fresh figs cut in half
  • 2-3 cups fresh baby spinach
  • 1 pear sliced
  • 2-3 tablespoons pumpkin seeds (raw or toasted on a sheet pan for 5 minutes at 350)

For the dressing:

  • 2 teaspoons pomegranate juice
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons Olive oil
  • a pinch of salt and pinch of pepper
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Preparation

  1. Combine all ingredients under dressing and whisk until well incorporated. Place spinach on the plate, add pear, figs, drizzle with dressing and sprinkle with pumpkin seeds.
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