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Baby Spinach Harvest Salad with a Lemon Shallot Vinaigrette
Angela LeMoine
4 servings
BeginnerWhether 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.
Total Steps
3
Ingredients
12
Tools Needed
1
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LeMoine Family KitchenIngredients
- 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 teaspoons dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon oregano
Instructions
1
Step 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
Step 2
Lay a bed of baby spinach down, top with sliced pear, dried cranberries, pomegranate seeds and the honey roasted pecans.
3
Step 3
Dress with just enough vinaigrette to lightly coat.