Pecan & Peach Salad
Serves
4
Prep Time
15 minutes
Cook Time
0 minutes
Ingredients
For the salad:
6 cups (180 g) baby spinach
3 fresh peaches, sliced
½ cup (65 g) pecans, halved
⅓ cup (60 g) pomegranate
⅓ cup (40 g) dried cranberries
⅓ cup (50 g) crumbled vegan feta
6 cups (180 g) baby spinach
3 fresh peaches, sliced
½ cup (65 g) pecans, halved
⅓ cup (60 g) pomegranate
⅓ cup (40 g) dried cranberries
⅓ cup (50 g) crumbled vegan feta
For the dressing:
4 tbsp extra virgin olive oil
4 tbsp apple cider vinegar
1 lemon, zested, juiced
1 tbsp maple syrup
4 tbsp extra virgin olive oil
4 tbsp apple cider vinegar
1 lemon, zested, juiced
1 tbsp maple syrup
Nutrition
(Per Serving)
Calories
354
Fats
27 g
Protein
4 g
Carbs
28 g
Instructions
- Whisk all dressing ingredients together and set aside.
- To make salad, place spinach in large bowl and add peach, pecans, pomegranate, cranberries, and vegan feta. Drizzle dressing over and gently toss to combine.
- To prepare pomegranate, first slice in half horizontally. Place pomegranate cut-side down into non-dominant hand with fingers spread apart. Place deep, medium-sized bowl under hand holding pomegranate. Use wooden spoon to whack firmly on top outer layer of pomegranate. Seeds will fall out and drop into bowl.