I am a huge fan of salads. I enjoy the crunch of the raw green of choice, playing around with different seasonal toppings and dressings, and getting a huge boost in nutrients on very little calories. Calories don’t really matter much but getting a huge does of nutrition for very little is a nice benefit.

I developed this salad for our first gluten free Thanksgiving and has been a regular ever since.  We enjoy having a flavorful side dish that also allows more room for dessert! By taking advantage of what is in season in the fall/winter I created an affordable, simple and absolutely delicious salad. Top it off with a poppyseed dressing of choice for the best flavor combination imaginable.

Spinach Salad With Pomegranate, Almond Slivers and Goat Cheese

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Prep Time 5 mins

Total Time 5 mins

Servings 6 servings

Ingredients

  

• 8 cups baby spinach
• 1 pomegranate
• 3/4 cup almond slivers
• 3/4 cup crumbled goat cheese
• poppyseed dressing I like Brianna's

Instructions

 

• In a large bowl, add in spinach.
• Open pomegranate and open it up to easily pop out the seeds over the bowl of spinach.
• Add in almond slivers and goat cheese.
• Serve and let everyone add the dressing themselves.

Notes

I had leftovers of this salad topped with salmon. Great combination as well.