Pomegranate, Persimmon, Pecan and Feta Spinach Salad
  • 8 cups torn green leaf lettuce
  • 4 cups spinach leaves
  • 1 cup pomegranate seeds
  • ½ cup thinly sliced shallots
  • ¼ cup finely chopped pecans
  • 2 ripe persimmons, peeled and chopped
  • ½ cup feta cheese, crumbled
  • 2 tbsp Honey MELT
  • Dressing:
  • 3 tbsp red wine vinegar
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 2 tsp extravirgin olive oil
  • ½ tsp salt
  1. In a large bowl, combine the lettuce, spinach, pomegranate seeds, shallots, and persimmons and toss. .
  2. In a small frying pan, heat the Honey MELT over medium heat. Add the pecans and sauté until the nuts become crisp and golden, 3 to 5 minutes. Cool completely and add to the salad.
  3. Combine the vinegar, honey, mustard, olive oil and salt, whisking together.
  4. Drizzle dressing over the salad and then toss to coat. Serve immediately.

Recipe Categories: Appetizers, Gluten Free, Honey MELT Organic Recipes, and Sides.
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