Photo: Anna Pelzer
Harvest Salad with Pomegranate Vinaigrette
9 ingredients
10 min + 10 min
2
openrecipes
A healthy, delicious fall dish! It is perfect for a side, lunch, or Thanksgiving salad. The recipe for the vinaigrette will dress about 2 large salads. Make it ahead of time and save it in the fridge!
Estimated Nutrition (whole recipe, rough)
230
Calories
3g
Protein
17g
Fat
19g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Walnut | 1 walnut half (4g) | 26 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup FOR THE SALAD:
- 3 cups Cubed Butternut Squash
- 4 Tablespoons Pink Himalayan Salt, To Taste
- 4 Tablespoons Ground Pepper To Taste
- 1 cup Organic Baby Spinach
- 4 Tablespoons Pomegranate Seeds
- 4 Tablespoons Chopped Walnuts
- 2 Tablespoons FOR THE POMEGRANATE VINAIGRETTE:
- 1 teaspoon Olive Oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes