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Spinach and Pomegranate Salad

Yields10 Servings

Spinach and Pomegranate Salad

 150 g rocket
 300 g baby spinach
 1 ½ apples, Fuji or other red apple
 ½ red onion
 2 cups pomegranate seeds
 ½ cup feta cheese
 ½ cup toasted pecans or nuts of your choice (see note for how to pre treat)
 ¾ cup extra virgin olive oil
 ½ cup balsamic vinegar
 2 tsp honey
 salt and pepper
 Ginger Oil

Combine olive oil, 1 teaspoon Ginger Oil, balsamic vinegar, honey, salt and pepper in a small bowl. whisk and set aside.


Slice the red onion and coat with Ginger Oil.


Slice the apple.


Arrange all of the ingredients into your serving bowl. Drizzle over dressing and toss to combine.

Pre treating nuts

For every 500g of nuts mix together 150ml of warm water with 1 1/4 teaspoons of Relief in a sealable container. add the nuts and stir to coat.
Allow to sit overnight so that the water penetrates the nuts.
Preheat the oven to 120℃.
Place the nuts in a single layer on oven trays and roast for 1 hour turning often so they do not burn.
Cool and store until required.

Nutrition Facts

Servings 0