Photo: Anna Pelzer
Quinoa, Pomegranate and Spinach Salad
14 ingredients
10 min
2
openrecipes
This quinoa, pomegranate and spinach salad makes a colorful fall side salad or a light meal.
Estimated Nutrition (whole recipe, rough)
734
Calories
19g
Protein
29g
Fat
106g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blue Cheese | 1 oz (28g) | 100 |
| Apple | 1 medium (182g) | 95 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Red Onion | 1 medium (110g) | 44 |
| Pecan | 1 half (4g) | 20 |
| Spinach | 1 cup raw (30g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salad | 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
- 4 cups FOR THE SALAD:
- ½ cups Baby Spinach
- ½ cups Cooked Quinoa
- ¼ cups Pomegranate Seeds
- ½ cups Chopped Red Onion
- 2 Tablespoons Apple, Cored And Chopped
- ¼ cups Blue Cheese Crumbles
- ¾ cups Candied Pecans
- ¼ cups FOR THE DRESSING:
- ¼ cups Olive Oil
- ¼ teaspoons Apple Cider Vinegar
- 1 teaspoon Balsamic Vinegar
- ½ teaspoons Italian Seasoning
- ¼ teaspoons Maple Syrup
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