Pomegranate Spinach Salad

Serves 6

Ingredients

  • 3/4 cup unsweetened pomegranate juice
  • 1 Tbsp fresh lemon juice
  • 2 tsp roasted hazelnut oil or extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp minced fresh thyme leaves
  • 1/8 tsp freshly ground black pepper
  • 5 ounces spinach leaves
  • 3/4 cup finely shredded radicchio (from 1 head)
  • 1/2 cup pomegranate seeds
  • 1/2 cup coarsely chopped hazelnuts, toasted
  • 1 large firm-ripe Bartlett pear

Preparation

  1. In a small sauce pan, bring the pomegranate juice to a boil. Allow to boil for about 5 to 6 minutes or until reduced to 1/4 cup. Let cool.
  2. Add lemon juice, oil, salt, thyme and pepper to the pomegranate reduction; whisk well.
  3. In a salad bowl, combine the spinach, radicchio, pomegranate seeds and hazelnuts. Add the dressing; toss. Divide evenly among six places.
  4. Quarter and core the pear. Thinly slice it crosswise then stack the slices and cut them into matchsticks. Top the salads with the pear.

Nutritional Information per Serving

  • 124 Calories
  • 7.7 g Fat
  • 0 mg Cholesterol
  • 118 mg Sodium
  • 13 g Carbohydrate
  • 2.3 g Fiber
  • 2.2 g Protein

Source: MyRecipes

Photo credit: Amelia Crook on Flickr

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Salad

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