Spinach Salad with Warm Pomegranate Salad Dressing

Gluten Free
Dairy Free
Health score
22%
Spinach Salad with Warm Pomegranate Salad Dressing
30 min.
4
741kcal

Suggestions


Looking for a vibrant and delicious salad that’s perfect for any meal? Look no further than this Spinach Salad with Warm Pomegranate Salad Dressing! This delightful dish is not only gluten-free and dairy-free, but it also packs a punch of flavor and nutrition, making it an ideal choice for lunch, dinner, or even as a main course.

The star of this salad is the warm pomegranate dressing, which combines the sweetness of honey and the tanginess of Dijon mustard, creating a luscious sauce that perfectly complements the fresh spinach. With the added crunch of crispy bacon, the creaminess of hard-cooked eggs, and the burst of juicy cherry tomatoes, each bite is a delightful explosion of flavors and textures.

Whether you’re hosting a dinner party or simply looking to elevate your everyday meals, this salad is sure to impress. It’s quick to prepare, taking just 30 minutes from start to finish, and serves four, making it perfect for sharing with family and friends. Plus, the vibrant colors of the fresh ingredients and the stunning pomegranate seeds make it a feast for the eyes as well as the palate. Dive into this deliciously satisfying salad and enjoy a healthy, flavorful meal that everyone will love!

Ingredients

  • cup pomegranate juice 
  • 0.5 cup honey 
  • tablespoons sugar 
  • tablespoon dijon mustard 
  • tablespoon soya sauce 
  • teaspoon seasoning italian
  • 0.5 teaspoon garlic powder 
  • 0.3 cup olive oil 
  • serving salt and pepper to taste
  • oz pkt spinach fresh
  • 0.5 cup onion red sliced
  •  hardboiled eggs sliced
  • 0.5 lb bacon crumbled cooked
  • cup cherry tomatoes 
  • 0.5 cup pomegranate seeds fresh

Equipment

  • bowl
  • sauce pan
  • whisk

Directions

  1. In 1-quart saucepan, heat pomegranate juice, honey and sugar over medium-high heat. Simmer about 5 minutes, stirring until sugar dissolves and sauce thickens slightly.
  2. Remove from heat; pour in heatproof glass bowl.
  3. Add mustard, soy sauce, Italian seasoning and garlic powder. While beating with whisk, slowly add olive oil, beating until well blended. Season to taste with salt and pepper. Set aside.
  4. Place spinach in large salad bowl. Top with onion, egg slices, bacon and tomatoes.
  5. Drizzle warm dressing over salad. Top with pomegranate seeds.
  6. Serve immediately.

Nutrition Facts

Calories741kcal
Protein15.41%
Fat52.34%
Carbs32.25%

Properties

Glycemic Index
76.34
Glycemic Load
25.18
Inflammation Score
-10
Nutrition Score
33.716956553252%

Flavonoids

Cyanidin
1.49mg
Delphinidin
0.5mg
Pelargonidin
0.06mg
Catechin
0.08mg
Epigallocatechin
0.03mg
Epicatechin
0.02mg
Apigenin
0.02mg
Luteolin
0.5mg
Isorhamnetin
1mg
Kaempferol
4.2mg
Myricetin
0.23mg
Quercetin
7.54mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:741.45kcal
37.07%
Fat:44.11g
67.86%
Saturated Fat:11.07g
69.17%
Carbohydrates:61.15g
20.38%
Net Carbohydrates:57.73g
20.99%
Sugar:54.19g
60.21%
Cholesterol:242.63mg
80.88%
Sodium:1419.58mg
61.72%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:29.21g
58.42%
Vitamin K:333.2µg
317.33%
Vitamin A:6455.95IU
129.12%
Selenium:47.16µg
67.37%
Folate:180.4µg
45.1%
Manganese:0.85mg
42.35%
Phosphorus:381.59mg
38.16%
Vitamin C:30.29mg
36.72%
Vitamin B3:7.15mg
35.75%
Vitamin E:5.32mg
35.46%
Vitamin B2:0.57mg
33.65%
Vitamin B6:0.62mg
30.76%
Vitamin B1:0.46mg
30.55%
Potassium:1042.14mg
29.78%
Magnesium:91.23mg
22.81%
Iron:3.94mg
21.86%
Zinc:2.97mg
19.83%
Vitamin B12:1.17µg
19.55%
Vitamin B5:1.77mg
17.66%
Fiber:3.41g
13.66%
Copper:0.26mg
12.99%
Calcium:126.34mg
12.63%
Vitamin D:1.33µg
8.85%