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 satisfying salad that’s perfect for any meal? Look no further than this Spinach Salad with Warm Pomegranate Salad Dressing! This delightful dish combines the freshness of spinach with the rich flavors of crispy bacon, hard-cooked eggs, and juicy cherry tomatoes, creating a symphony of textures and tastes that will tantalize your taste buds.

What truly sets this salad apart is the warm pomegranate dressing, which adds a unique twist to the traditional salad experience. The sweet and tangy notes of pomegranate juice, combined with honey and a hint of Dijon mustard, create a dressing that is both delicious and nutritious. Plus, it’s gluten-free and dairy-free, making it a fantastic option for those with dietary restrictions.

Ready in just 30 minutes, this salad is not only quick to prepare but also perfect for lunch, dinner, or as a main course for gatherings. With a caloric breakdown that balances protein, healthy fats, and carbohydrates, you can enjoy this dish guilt-free. Whether you’re looking to impress guests or simply want to treat yourself to a wholesome meal, this Spinach Salad with Warm Pomegranate Salad Dressing is sure to become a favorite in your recipe repertoire!

Ingredients

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

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
33.719130516052%

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:1564.93mg
68.04%
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
42.37%
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:1042.17mg
29.78%
Magnesium:91.23mg
22.81%
Iron:3.94mg
21.87%
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
13%
Calcium:126.43mg
12.64%
Vitamin D:1.33µg
8.85%