Baby Spinach Harvest Salad with a Lemon Shallot Vinaigrette
By: Angela LeMoine
Published: Monday, October 27, 2014 - 6:42pm

Ingredients




baby spinach
dried cranberries
pomegranate seeds
bartlett pear, sliced
honey roasted pecans
1 small shallot, finely chopped
1/2 cup fresh lemon juice
3/4 cup avocado oil
2 1/2 tsp dijon mustard
1 tsp salt
1/4 tsp pepper
1 tsp oregano

Preparation

1 To make the vinaigrette add the shallot, lemon juice, avocado oil, dijon mustard, oregano, salt and pepper to a mason jar and give it a good shake to combine {it will separate as it settles, just re-shake before using}. 2 Lay a bed of baby spinach down, top with sliced pear, dried cranberries, pomegranate seeds and the honey roasted pecans. 3 Dress with just enough vinaigrette to lightly coat.

About

Whether you’re looking for a bright and fresh light lunch, a side salad at dinner or a hearty salad… well this Baby Spinach Harvest Salad with a Lemon Shallot Vinaigrette has got you covered! I absolutely love everything about this salad! The dark green baby spinach makes for a perfect base. Then some sliced pear, dried cranberries, pomegranate seeds and honey roasted pecans. 
This hits on it all; a little sweet, a little crunchy, chewy, tender baby spinach, bright and fresh vinaigrette. The combination of it all is perfection. The vinaigrette is one of my favorite go to recipes that I almost always have a mason jar full of in the fridge ready to go. Its so simple too! Fresh lemon juice, shallot, dijon mustard, avocado oil, oregano, salt and pepper. Everything goes into a mason jar, give it a good shaking and you’ve got yourself a great vinaigrette!
If you wanted to make a meal out of this, which I have, simply add a little lean protein… some grilled chicken, grilled shrimp or sliced roasted turkey.